Stability and microbiological quality of rice bran subjected to different heat treatments.
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/943752 |
Resumo: | Rice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available rice bran samples subjected to different heat treatments (extruding, parboiling, toasting, and microwave oven heating) in order to promote stabilization during storage under room temperature. Rice bran samples were collected from two industries, and each treatment was divided in three parts, each corresponding to three repetitions. All samples were evaluated for moisture content, total microorganisms, mold and yeast counting, hydrolytic rancidity, and lipase activity during 90 days of storage. Most of the heat treatments, including domestic and thermoplastic extrusion, generated products which may be used for human consumption under the tested conditions in terms of physicochemical and microbiological quality. The domestic treatments were more efficient in eliminating microorganisms or keeping them within acceptable limits. The toasted rice bran showed satisfactory results in terms of moisture, hydrolytic rancidity control, and lipase activity. |
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Stability and microbiological quality of rice bran subjected to different heat treatments.RancidezAtividade lipásicaArrozFareloContaminaçãoLipaseRice branTriacylglycerol lipaseMicrobial contaminationRice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available rice bran samples subjected to different heat treatments (extruding, parboiling, toasting, and microwave oven heating) in order to promote stabilization during storage under room temperature. Rice bran samples were collected from two industries, and each treatment was divided in three parts, each corresponding to three repetitions. All samples were evaluated for moisture content, total microorganisms, mold and yeast counting, hydrolytic rancidity, and lipase activity during 90 days of storage. Most of the heat treatments, including domestic and thermoplastic extrusion, generated products which may be used for human consumption under the tested conditions in terms of physicochemical and microbiological quality. The domestic treatments were more efficient in eliminating microorganisms or keeping them within acceptable limits. The toasted rice bran showed satisfactory results in terms of moisture, hydrolytic rancidity control, and lipase activity.MARCIA GONZAGA DE CASTRO OLIVEIRA, CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF; VALACIA LEMES DA SILVA LOBO, CNPAF; MARIA MADALENA RINALDI, CPAC.OLIVEIRA, M. G. de C.BASSINELLO, P. Z.LOBO, V. L. da S.RINALDI, M. M.2013-01-02T11:11:11Z2013-01-02T11:11:11Z2013-01-0220122017-03-10T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleCiência e Tecnologia de Alimentos, Campinas, v. 32, n. 4, p.725-732, out./dez. 2012.http://www.alice.cnptia.embrapa.br/alice/handle/doc/943752enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-15T22:53:10Zoai:www.alice.cnptia.embrapa.br:doc/943752Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-15T22:53:10falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-15T22:53:10Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Stability and microbiological quality of rice bran subjected to different heat treatments. |
title |
Stability and microbiological quality of rice bran subjected to different heat treatments. |
spellingShingle |
Stability and microbiological quality of rice bran subjected to different heat treatments. OLIVEIRA, M. G. de C. Rancidez Atividade lipásica Arroz Farelo Contaminação Lipase Rice bran Triacylglycerol lipase Microbial contamination |
title_short |
Stability and microbiological quality of rice bran subjected to different heat treatments. |
title_full |
Stability and microbiological quality of rice bran subjected to different heat treatments. |
title_fullStr |
Stability and microbiological quality of rice bran subjected to different heat treatments. |
title_full_unstemmed |
Stability and microbiological quality of rice bran subjected to different heat treatments. |
title_sort |
Stability and microbiological quality of rice bran subjected to different heat treatments. |
author |
OLIVEIRA, M. G. de C. |
author_facet |
OLIVEIRA, M. G. de C. BASSINELLO, P. Z. LOBO, V. L. da S. RINALDI, M. M. |
author_role |
author |
author2 |
BASSINELLO, P. Z. LOBO, V. L. da S. RINALDI, M. M. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
MARCIA GONZAGA DE CASTRO OLIVEIRA, CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF; VALACIA LEMES DA SILVA LOBO, CNPAF; MARIA MADALENA RINALDI, CPAC. |
dc.contributor.author.fl_str_mv |
OLIVEIRA, M. G. de C. BASSINELLO, P. Z. LOBO, V. L. da S. RINALDI, M. M. |
dc.subject.por.fl_str_mv |
Rancidez Atividade lipásica Arroz Farelo Contaminação Lipase Rice bran Triacylglycerol lipase Microbial contamination |
topic |
Rancidez Atividade lipásica Arroz Farelo Contaminação Lipase Rice bran Triacylglycerol lipase Microbial contamination |
description |
Rice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available rice bran samples subjected to different heat treatments (extruding, parboiling, toasting, and microwave oven heating) in order to promote stabilization during storage under room temperature. Rice bran samples were collected from two industries, and each treatment was divided in three parts, each corresponding to three repetitions. All samples were evaluated for moisture content, total microorganisms, mold and yeast counting, hydrolytic rancidity, and lipase activity during 90 days of storage. Most of the heat treatments, including domestic and thermoplastic extrusion, generated products which may be used for human consumption under the tested conditions in terms of physicochemical and microbiological quality. The domestic treatments were more efficient in eliminating microorganisms or keeping them within acceptable limits. The toasted rice bran showed satisfactory results in terms of moisture, hydrolytic rancidity control, and lipase activity. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012 2013-01-02T11:11:11Z 2013-01-02T11:11:11Z 2013-01-02 2017-03-10T11:11:11Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 4, p.725-732, out./dez. 2012. http://www.alice.cnptia.embrapa.br/alice/handle/doc/943752 |
identifier_str_mv |
Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 4, p.725-732, out./dez. 2012. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/943752 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503373735591936 |