UPM Institutional Repository

Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating


Citation

Abdul Hamid, Azizah and Raja Sulaiman, R. R. and Osman, Azizah and Saari, Nazamid (2007) Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating. Journal of Food Composition and Analysis, 20 (7). pp. 627-637. ISSN 0889-1575

Abstract

The present paper presents a preliminary study of the chemical composition of local stabilized rice bran. The four rice-bran milling fractions, after stabilization by microwave heating on site at the rice mill, were analyzed for their chemical composition. The content of all fractions tested (in g/100 g) consisted of 8.7–18.9 fat, 8.8–15.2 protein, 8.5–12.6 moisture, 4.2–7.7 ash, 22.2–44.8 total carbohydrates (by difference) and 18.3–30.5 total dietary fibre. It is encouraging to note that total phenolic compounds of all fractions were detected at 257–488 mg ferulic acid equivalent per 100 kg, while carotenoid contents were found to be in the range of 58.7–216 μg/100 g. The amino acid composition varied within wide limits with proline, histidine and threonine as the amino acids. Higher concentrations of amino acids found (in decreasing order) were arginine, glutamic acid, aspartic acid and serine. Phosphorus and potassium were among the major mineral constituents of rice bran, with values up to 1633 mg/100 g. The first rice bran fraction was found to be highest in energy, fat and minerals and could be a very good source of dietary fiber and other nutrients.


Download File

[img]
Preview
PDF (Abstract)
Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating.pdf

Download (184kB) | Preview
Official URL or Download Paper: http://dx.doi.org/10.1016/j.jfca.2007.01.005

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.jfca.2007.01.005
Publisher: Elsevier
Keywords: rice bran, stabilization at mill, chemical composition, minerals, amino acids, carotenoids, total phenolic compounds
Depositing User: Samsida Samsudin
Date Deposited: 17 May 2010 03:41
Last Modified: 08 Dec 2015 08:24
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.jfca.2007.01.005
URI: http://psasir.upm.edu.my/id/eprint/4711
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item