Avaliação de estratégias de estabilização oxidativa do farelo de arroz integral
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5802 |
Resumo: | The rice bran is obtained from the polishing of husked rice to produce white rice and, despite its high content of protein and vitamin, this by product is still almost entirely used to animal nutrition and less used by the food industry. Due to the large amount of bran produced, there is a big effort to increase the oxidative stability of this material. The aim of this study was to evaluate the stability of rice bran on the known conditions of humidity and temperature and then, propose a procedure for its stabilization, affordable and easily applicable. Therefore, various treatments were employed, such as physical processes (pelleting and irradiation), synthetic antioxidants as well as natural antioxidants. The rice bran was stored for 90 days and analyzed for its chemical composition, acidity and peroxide value. The values of acidity and peroxide value were similar to those found in the literature. The acidity and peroxide value increased during the storage time for almost all treatment combinations. The start and final acidity values of rice bran treated with natural and chemical antioxidants were higher than those obtained from physical processes. The lowest initial acidity values were 7.10, 6.09, and 4.36% for natural antioxidants, chemical antioxidants and physical processes, respectively. The highest total acidity value was observed for natural antioxidants (17.58%) and the lowest, for the treatment with chemical antioxidants combined with pelleting (9.12%). The results indicated that the stabilization of rice bran is affected by environmental conditions such as temperature, relative humidity, and storage time. The chemical composition of rice bran is affected by rice origin, species, harvest period, processing and type of soil. Irradiation and pelleting processes proved to be satisfactory and efficient for the oxidative stabilization of the rice bran in the food industry. |
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2016-11-162016-11-162015-04-28KAWSKI, Vicky Lilge. Evaluation of strategies for oxidative stabilization of rice bran. 2015. 93 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2015.http://repositorio.ufsm.br/handle/1/5802The rice bran is obtained from the polishing of husked rice to produce white rice and, despite its high content of protein and vitamin, this by product is still almost entirely used to animal nutrition and less used by the food industry. Due to the large amount of bran produced, there is a big effort to increase the oxidative stability of this material. The aim of this study was to evaluate the stability of rice bran on the known conditions of humidity and temperature and then, propose a procedure for its stabilization, affordable and easily applicable. Therefore, various treatments were employed, such as physical processes (pelleting and irradiation), synthetic antioxidants as well as natural antioxidants. The rice bran was stored for 90 days and analyzed for its chemical composition, acidity and peroxide value. The values of acidity and peroxide value were similar to those found in the literature. The acidity and peroxide value increased during the storage time for almost all treatment combinations. The start and final acidity values of rice bran treated with natural and chemical antioxidants were higher than those obtained from physical processes. The lowest initial acidity values were 7.10, 6.09, and 4.36% for natural antioxidants, chemical antioxidants and physical processes, respectively. The highest total acidity value was observed for natural antioxidants (17.58%) and the lowest, for the treatment with chemical antioxidants combined with pelleting (9.12%). The results indicated that the stabilization of rice bran is affected by environmental conditions such as temperature, relative humidity, and storage time. The chemical composition of rice bran is affected by rice origin, species, harvest period, processing and type of soil. Irradiation and pelleting processes proved to be satisfactory and efficient for the oxidative stabilization of the rice bran in the food industry.O farelo é proveniente do polimento do arroz descascado para produzir o arroz branco e, apesar do elevado conteúdo proteico e vitamínico, este subproduto ainda é quase totalmente utilizado em formulações para alimentação de animais, especialmente suínos e ruminantes, sendo pouco utilizado na indústria de alimentos. Devido à grande quantidade de farelo produzido, existe um grande esforço para aumentar a sua estabilidade oxidativa. Sendo assim, o objetivo deste estudo foi avaliar a estabilidade do farelo de arroz integral diante de condições conhecidas de umidade e temperatura e, então, propor um procedimento para a estabilização do farelo de arroz, acessível e facilmente aplicável. Para tanto, diferentes tratamentos foram empregados, utilizando processos físicos (irradiação e peletização) e antioxidantes sintéticos e de origem natural. Os farelos de arroz foram armazenados por 90 dias e analisados quanto à composição centesimal, acidez e índice de peróxidos. Os valores de acidez e peróxidos foram semelhantes aos encontrados na literatura para farelo de arroz. A acidez e o índice de peróxidos aumentaram durante o tempo de armazenamento em praticamente todas as combinações de tratamentos. Os valores inicial e final de acidez com antioxidantes naturais e químicos foram mais elevados do que com os processos físicos. O menor valor inicial de acidez para os tratamentos com antioxidantes naturais foi 7,10%, para os antioxidantes químicos foi 6,09% e para os processos físicos foi 4,36%. O maior valor final de acidez foi obtido para os tratamentos com antioxidantes naturais (17,58%), e o menor, para o tratamento com peletização associada a antioxidantes químicos (9,12%). Os resultados indicaram que a estabilização do FAI é afetada pelas condições ambientais na qual ele é beneficiado, principalmente pela temperatura, umidade relativa e tempo de armazenamento do FAI. A composição centesimal do FAI sofre interferência direta da origem do arroz, espécie, período da colheita, tipo de beneficiamento e tipo de solo no qual o arroz é produzido. A irradiação e a peletização atendem de forma satisfatória a indústria de alimentos para a estabilização oxidativa do FAI.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosFarelo de arroz integralOxidaçãoEstabilizaçãoRancidezAntioxidantesRice branOxidationStabilizationRancidityAntioxidantCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSAvaliação de estratégias de estabilização oxidativa do farelo de arroz integralEvaluation of strategies for oxidative stabilization of rice braninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisBarin, Juliano Smaniotohttp://lattes.cnpq.br/7545847424095994Cichoski, Alexandre Joséhttp://lattes.cnpq.br/8253591322909707Bertol, Teresinha Marisahttp://lattes.cnpq.br/7626851408360477http://lattes.cnpq.br/7717727112766489Kawski, Vicky Lilge500700000006400300300300300f4cb9cf1-d105-4e6c-b0fa-acdf690e8cab1a202647-00be-44cd-b93b-da56e9889d41cc38a8da-cae6-4403-9e7f-c6f26cdb13f6e847baf3-86d5-4a35-8fdf-5adbb57a743ainfo:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALKAWSKI, VICKY LILGE.pdfapplication/pdf1076856http://repositorio.ufsm.br/bitstream/1/5802/1/KAWSKI%2c%20VICKY%20LILGE.pdfc8d06bd2b12e617d09a579692b6a0963MD51TEXTKAWSKI, VICKY LILGE.pdf.txtKAWSKI, VICKY LILGE.pdf.txtExtracted texttext/plain142181http://repositorio.ufsm.br/bitstream/1/5802/2/KAWSKI%2c%20VICKY%20LILGE.pdf.txt0a5edbfcdbe47c7eeb6d1ad85dc61488MD52THUMBNAILKAWSKI, VICKY LILGE.pdf.jpgKAWSKI, VICKY LILGE.pdf.jpgIM Thumbnailimage/jpeg4930http://repositorio.ufsm.br/bitstream/1/5802/3/KAWSKI%2c%20VICKY%20LILGE.pdf.jpg627f93f06258f3c69851a1a5077725e2MD531/58022022-05-02 13:47:29.865oai:repositorio.ufsm.br:1/5802Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestopendoar:39132022-05-02T16:47:29Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Avaliação de estratégias de estabilização oxidativa do farelo de arroz integral |
dc.title.alternative.eng.fl_str_mv |
Evaluation of strategies for oxidative stabilization of rice bran |
title |
Avaliação de estratégias de estabilização oxidativa do farelo de arroz integral |
spellingShingle |
Avaliação de estratégias de estabilização oxidativa do farelo de arroz integral Kawski, Vicky Lilge Farelo de arroz integral Oxidação Estabilização Rancidez Antioxidantes Rice bran Oxidation Stabilization Rancidity Antioxidant CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Avaliação de estratégias de estabilização oxidativa do farelo de arroz integral |
title_full |
Avaliação de estratégias de estabilização oxidativa do farelo de arroz integral |
title_fullStr |
Avaliação de estratégias de estabilização oxidativa do farelo de arroz integral |
title_full_unstemmed |
Avaliação de estratégias de estabilização oxidativa do farelo de arroz integral |
title_sort |
Avaliação de estratégias de estabilização oxidativa do farelo de arroz integral |
author |
Kawski, Vicky Lilge |
author_facet |
Kawski, Vicky Lilge |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Barin, Juliano Smanioto |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/7545847424095994 |
dc.contributor.referee1.fl_str_mv |
Cichoski, Alexandre José |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/8253591322909707 |
dc.contributor.referee2.fl_str_mv |
Bertol, Teresinha Marisa |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/7626851408360477 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/7717727112766489 |
dc.contributor.author.fl_str_mv |
Kawski, Vicky Lilge |
contributor_str_mv |
Barin, Juliano Smanioto Cichoski, Alexandre José Bertol, Teresinha Marisa |
dc.subject.por.fl_str_mv |
Farelo de arroz integral Oxidação Estabilização Rancidez Antioxidantes |
topic |
Farelo de arroz integral Oxidação Estabilização Rancidez Antioxidantes Rice bran Oxidation Stabilization Rancidity Antioxidant CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Rice bran Oxidation Stabilization Rancidity Antioxidant |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The rice bran is obtained from the polishing of husked rice to produce white rice and, despite its high content of protein and vitamin, this by product is still almost entirely used to animal nutrition and less used by the food industry. Due to the large amount of bran produced, there is a big effort to increase the oxidative stability of this material. The aim of this study was to evaluate the stability of rice bran on the known conditions of humidity and temperature and then, propose a procedure for its stabilization, affordable and easily applicable. Therefore, various treatments were employed, such as physical processes (pelleting and irradiation), synthetic antioxidants as well as natural antioxidants. The rice bran was stored for 90 days and analyzed for its chemical composition, acidity and peroxide value. The values of acidity and peroxide value were similar to those found in the literature. The acidity and peroxide value increased during the storage time for almost all treatment combinations. The start and final acidity values of rice bran treated with natural and chemical antioxidants were higher than those obtained from physical processes. The lowest initial acidity values were 7.10, 6.09, and 4.36% for natural antioxidants, chemical antioxidants and physical processes, respectively. The highest total acidity value was observed for natural antioxidants (17.58%) and the lowest, for the treatment with chemical antioxidants combined with pelleting (9.12%). The results indicated that the stabilization of rice bran is affected by environmental conditions such as temperature, relative humidity, and storage time. The chemical composition of rice bran is affected by rice origin, species, harvest period, processing and type of soil. Irradiation and pelleting processes proved to be satisfactory and efficient for the oxidative stabilization of the rice bran in the food industry. |
publishDate |
2015 |
dc.date.issued.fl_str_mv |
2015-04-28 |
dc.date.accessioned.fl_str_mv |
2016-11-16 |
dc.date.available.fl_str_mv |
2016-11-16 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
KAWSKI, Vicky Lilge. Evaluation of strategies for oxidative stabilization of rice bran. 2015. 93 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2015. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5802 |
identifier_str_mv |
KAWSKI, Vicky Lilge. Evaluation of strategies for oxidative stabilization of rice bran. 2015. 93 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2015. |
url |
http://repositorio.ufsm.br/handle/1/5802 |
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Universidade Federal de Santa Maria |
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UFSM |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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