共查询到20条相似文献,搜索用时 15 毫秒
1.
D. Sabanis 《LWT》2009,42(8):1380-1389
The enrichment of gluten-free baked products with dietary fibre seems to be necessary since it has been reported that coeliac patients have generally a low intake of fibre due to their gluten-free diet. In the present study different cereal fibres (wheat, maize, oat and barley) were added at 3, 6 and 9 g/100 g level into a gluten-free bread formulation based on corn starch, rice flour and hydroxypropyl methyl cellulose (HPMC). Doughs were evaluated based on consistency, viscosity and thermal properties. Results showed that maize and oat fibre can be added to gluten-free bread with positive impact on bread nutritional and sensory properties. All breads with 9 g/100 g fibre increased the fibre content of control by 218%, but they were rated lower than those with 3 and 6 g/100 g fibre due to their powdery taste. The formulation containing barley fibre produced loaves that had more intense color and volume comparable to the control. During storage of breads a reduction in crumb moisture content and an increase in firmness were observed. The micrographs of the crumb showed the continuous matrix between starch and maize and/or oat fibre obtaining a more aerated structure. 相似文献
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Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread
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Chiemela E. Chinma Muna Ilowefah Balakrishnan Shammugasamy Makeri Mohammed Kharidah Muhammad 《International Journal of Food Science & Technology》2015,50(2):290-297
The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural and yeast fermented rice bran on the rheological properties of their dough and bread properties was studied. Rheological properties of wheat dough were influenced by addition of rice bran protein concentrates. Overall acceptability score and specific loaf volume of 100% wheat bread were not significantly different from composite bread up to 10% rice bran protein substitution, and therefore, the optimised level of substitution was established. The optimised composite bread contained higher total amino acid content, radical scavenging activity and ferric reducing ability power (43.04–48.87 g/100 g, 182.77–201.65 mmol TEAC/100 g and 613.29–637.81 mmol TE/100 g) than control (33.86 g/100 g, 109.43 mmol TEAC/100 g and 540.13 mmol TE/100 g). Springiness, cohesiveness and resilience values of wheat bread were not significantly different from composite bread. Scanning electron microscopy revealed that composite bread had surfaces with embedded granules like protein deposits with small spores. 相似文献
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米糠蛋白的分离及其营养特性的研究 总被引:2,自引:0,他引:2
米糠中含有较高的蛋白质,其必需氨基酸组成近似于人体需要量模式,本文基于此原因,主要介绍了米糠蛋白的分离方法以及营养特性,相信米糠蛋白将成为食品工业的一种新型蛋白质。 相似文献
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Successive sieving of commercial rice bran on the basis of particle size was performed and different fractions were obtained of which the rice brokens and rice germ fractions contained fat 33 g/kg and 207 g/kg, oryzanol 400 mg/kg and 874 mg/kg, total tocols (tocopherols and tocotrienols) 16.5 mg/kg and 87.8 mg/kg, and total phytosterols 128.7 mg/kg and 769.6 mg/kg respectively, thus indicating that these fractions are a good source of fat and nutraceuticals. The residual fat (6 g/kg) from commercial defatted rice bran contained high oryzanol content of 4.8 g/100 g, indicating that commercial defatted rice bran as a source of oryzanol. The fat from pure rice bran fraction of commercial rice bran decreased in the color value (48.5%) indicating that sieving could also improve the quality of crude rice bran oils. 相似文献
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以不同配比米蛋白组分的样品为试材,比较各样品的功能性质变化,明确各蛋白组分对蛋白产品品质影响的差异,为今后进行分子设计和重组生产米蛋白产品提供理论支撑。通过各蛋白样品的溶解性,乳化特性,起泡特性,持水性/持油性等功能性质研究,结果表明,米糠浓缩蛋白的溶解性比大米浓缩蛋白高200%左右;米糠蛋白各功能性质显著优于大米蛋白,但大米蛋白的起泡稳定性比米糠蛋白提高近20%。米蛋白中的清蛋白提高产品的溶解性、持水性/持油性,降低起泡稳定性;醇溶蛋白提高产品的乳化特性;谷蛋白提高产品的起泡稳定性。蛋白产品的功能性质与蛋白组分的组成密切相关。 相似文献
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Juan Parrado Esther MiramontesMaria Jover Juan Fco GutierrezLaura Collantes de Terán Juan Bautista 《Food chemistry》2006,98(4):742-748
The production, stabilization, by enzymatic treatment, physicochemical composition, and biological properties (including the anti-proliferative activity), of a water-soluble rice bran enzymatic extract (RBEE) are described. The main component of RBEE is proteins (38.1%) – in the form of peptide and free amino acids – having a 6% content of sulfur amino acids. The second component is fat (30.0%), with oleic and linoleic acids as the major components, and 1.2 mg/g of γ-oryzanol. Carbohydrates (14.2%) are comprised mainly of slowly absorbed carbohydrates. Preliminary studies on the anti-proliferative effect of RBEE on leukemia tumor cell growth in vitro are also reported. This property makes RBEE potentially useful as a functional food for the treatment and prevention of chronic pathological states associated with abnormal proliferation of cells, as is the case with cancer. 相似文献
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对米糠进行固态发酵,研究其蛋白、脂肪、灰分和总糖含量的变化规律,以期找到一种有效深度开发米糠资源的方法。结果表明:蛋白和灰分含量相比于发酵前明显增加,脂肪和总糖含量随着发酵时间的延长逐渐降低。以真蛋白含量为响应值,对固态发酵条件进行响应面辅助优化,确定最佳发酵条件为温度37℃,时间102h,水分含量60%,初始pH 5.5,接种量20 mL/100 g,发酵米糠的真蛋白含量19.65%,比原米糠提高了41.88%。此外,对米糠的氨基酸组成进行分析,蛋氨酸和苏氨酸占总氨基酸含量分别提高了73.92%和22.99%。 相似文献
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Four kinds of bran, which are milled from important rice cultivators in Taiwan, have high contents of dietary fiber, fat and protein. The use of rice bran in Kung-wan, an emulsified pork meatball, was investigated. It was found that protein and fat contents, and white index of meatballs decreased as the amount of bran increased. A texture profile analysis (TPA) also indicated the hardness, gumminess and chewiness of the Kung-wan decreased. The sensory scores of taste, texture and overall acceptability of meatballs with less than 10% added bran showed no significant difference from those for meatballs without bran. However, the added amount of 15% enriched meatballs resulted in inferior sensory scores. The bran’s particle size profoundly affected the sensory and physico-chemical properties of the meat products. Meatballs enriched with smaller bran particles possessed higher TPA indices and sensory scores than those added with larger ones. No significant differences in proximate composition, cooking yield, color and sensory quality were found among emulsified meatballs enriched with four different kinds of bran. Conclusively, the suitable amount of rice bran that should be added to emulsified pork meatballs was less than 10% and a smaller particle size would result in better quality. 相似文献
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Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber 总被引:3,自引:0,他引:3
Yun-Sang Choi Ji-Hun Choi Doo-Jeong Han Hack-Youn Kim Mi-Ai Lee Hyun-Wook Kim Jong-Youn Jeong Cheon-Jei Kim 《Meat science》2009
The effects of vegetable oils prepared from olive, corn, soybean, canola, or grape seed, and rice bran fiber on the composition and rheological properties of meat batters were studied. Pork fat at 30% in the control was partially replaced by one of the vegetable oils at 10% in addition to reducing the pork fat to 10%. The chemical composition, cooking characteristics, texture properties, and viscosity of low-fat meat batters were analyzed. The moisture, protein, ash content, uncooked and cooked pH values, b∗-value, hardness, cohesiveness, gumminess, chewiness, and viscosity of meat batters with vegetable oil and rice bran fiber were all higher than the control. In addition, batters supplemented with vegetable oil and rice bran fiber had lower cooking loss and better emulsion stability. Low-fat meat batters with reduced pork fat content (10%) and 10% vegetable oil plus rice bran fiber had improved characteristics relative to the regular fat control. 相似文献
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研究超声处理时间对米糠蛋白(RBP)理化功能特性的影响。分别探讨了不同超声时间对米糠蛋白溶解性、乳化性、起泡性、表面疏水性、游离巯基及亚基组成的影响。结果表明,经过超声处理后的RBP的溶解性由25.52%增加到79.23%~83.88%;超声45 min时,乳化性和起泡性比对照组分别提高了82.28%和36.12%;超声30 min时,表面疏水性达到最大;随着超声时间的延长,游离巯基的含量呈先增加后减小趋势;还原与非还原SDS-PAGE结果显示,不同超声时间对RBP的亚基组成无影响。说明适当的超声处理能够在不影响蛋白一级结构的情况下改善RBP的理化功能特性。 相似文献
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I. SereewatthanawutI.I.R. Baptista A.T. BoamA. Hodgson A.G. Livingston 《Journal of food engineering》2011,102(1):16-24
Crude rice bran is a natural source of γ-oryzanol, a nutritionally valuable phytochemical with antioxidant properties. In the present paper the refining and γ-oryzanol enrichment of rice bran oil was investigated through solvent extraction optimization and nanofiltration processing. Several solvent resistant nanofiltration membranes were screened and successfully applied in a two step membrane cascade with fluxes between 39 and 53 L m−2 h−1. A first membrane stage operation provided the separation between glycerides and γ-oryzanol, promoting the oil enrichment in this phytochemical. In the second membrane stage the oil could be refined to acceptable consumption levels (FFA < 0.20 wt.%) and its γ-oryzanol content was further enhanced. Overall, the integrated process provided a RBO γ-oryzanol enrichment from 0.95 to 4.1 wt.% in oil, which corresponded to more than a two fold increase in the oil’s antioxidant capacity. These results demonstrate the potential of organic solvent nanofiltration as a technology to enrich and refine oil based products. 相似文献
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Haifeng Qian Hui Zhang Xiguang Qi 《International Journal of Food Science & Technology》2018,53(1):81-87
This study investigated the effects of rice bran fibre (RBF) on the properties of rice pasta by extrusion processing. As the level of RBF increased, the content of total dietary fibre (TDF), insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) increased, respectively. The difference in the content of ΔIDF between before and after extrusion decreased from 1.01% to 0.69% and that of ΔSDF decreased from 1.06% to 0.55%. Depending on the increasing level of RBF, the water absorption index decreased and water solubility index increased, respectively. The crystallinity of newly formed crystals decreased from 21.43% to 18.66% as the level of RBF increased. Adding RBF darkened the colour of rice pasta and reduced its hardness and chewiness. The cooking loss (CL) increased significantly compared with the control (0% RBF). The results indicate that rice pasta with extra RBF (up to 15%) can provide an acceptable quality product with a satisfactory colour and CL. 相似文献
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Sen Ma Zhen Wang Ning Liu Peng Zhou Qingdan Bao Xiaoxi Wang 《International Journal of Food Science & Technology》2021,56(4):1623-1630
The effects of wheat bran dietary fibre (WBDF) on the rheological properties of dough during fermentation and quality of Chinese steamed bun (CSB) were investigated. The study revealed that with the increase of the content of WBDF, the dough extensibility and time at which gas starts to escape from the dough significantly decreased but the dough firmness significantly increased (P < 0.05). The elastic modulus and viscous modulus showed an upward trend, probably due to the increased molecular weight of the viscoelastic body resulting from the presence of WBDF. Additionally, by changing the quality of the gluten network, the specific volume and L* value significantly decreased from 2.52 to 1.31 mL g−1, and from 87 to 51, respectively, these adverse effects on CSBs could be moderated by the fermentation process. 相似文献
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Shi‐Wen Lv Li‐Hui Sun Shu‐Yan Zhao Yong‐Ming Bao 《International Journal of Food Science & Technology》2017,52(8):1836-1843
Rice bran was stabilised by dry heat method at 120 °C for 10–60 min, and then, protein was extracted from stabilised rice bran using weak alkali method. The storage characteristics of stabilised rice bran and the influences of dry heat pretreatment on the physicochemical properties of rice bran protein isolate were also evaluated. The results indicated that dry heat pretreatment could not only prevent rancidity of rice bran effectively, but also improve some functional properties of rice bran proteins, such as emulsifying properties, oil holding capacity, and water holding capacity. However, foaming properties and protein solubility were slightly destroyed because of heating. Rice bran was pretreated at 120 °C for 10 or 20 min and then extracted at pH 9.5, and the protein yields were 50.09% and 46.98%, respectively. Therefore, the dry heat treatment at 120 °C for 10 or 20 min was a suitable alternative process in stabilisation of rice bran. 相似文献