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Physico-chemical and nutritional properties ofgerm from different types of rice bran.

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Relation http://ir.cftri.com/11630/
 
Title Physico-chemical and nutritional properties ofgerm from different types
of rice bran.
 
Creator Asma Nazreen, K. A
Manisha, Guha
Sathyendra Rao, B. V.
Vasudeva, Singh
 
Subject 14 Physical properties
01 Rice
 
Description Size separation, pneumatic air classification and saline separation procedures employed to separate germ from
different types ofrice bran (rQlI~ steamed and parboiled) were collected from rice mills and were analyzed
individuallyjor physico-chemical andnutritional properties. The porosity ofgennfrom steamed andparboiled
rice bran were 51.42 and 54.05%. respective(v where as that ofraw rice germ exhibited higher value (65.8]%).
The protein, fat, andoryzanol content o.fsteamed andparboiledgerm showedan average increase of5.28, 2,15,
and O. 08%. respective(v compared to raw rice germ. The fi"ee fatty acid content was < 6.2% for pure germ. The
thiamine content "vas highest in raw germ (1 6]mgIlOOg) and least for parboiled germ (O.26mgIlOOg).
Phosphorus content o.fparboiled germ was least (32.47%) compared to raw germ (72.1%). Rice germ could be
utilizedforjoodformulations, like geriatric food, mother food, and specialty foods.
 
Date 2011
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11630/1/Oryza%20Vol.%2048.%20No.4%2C%202011%20%28353-359%29.pdf
Asma Nazreen, K. A and Manisha, Guha and Sathyendra Rao, B. V. and Vasudeva, Singh (2011) Physico-chemical and nutritional properties ofgerm from different types of rice bran. Oryza, 48 (4). pp. 353-359.