Stability and microbiological quality of rice bran subjected to different heat treatments.

Detalhes bibliográficos
Autor(a) principal: OLIVEIRA, M. G. de C.
Data de Publicação: 2012
Outros Autores: BASSINELLO, P. Z., LOBO, V. L. da S., RINALDI, M. M.
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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spelling 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
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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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