Fermented rice bran: an alternative ingredient in baking

Detalhes bibliográficos
Autor(a) principal: Christ-Ribeiro, Anelise
Data de Publicação: 2020
Outros Autores: Alves, Janaína Barreto, Souza-Soares, Leonor Almeida de, Badiale-Furlong, Eliana
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
DOI: 10.33448/rsd-v9i11.10225
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/10225
Resumo: The idea that associated agro-industrial by-products only with the production of animal feed has been gradually being replaced, as the scientific community is interested in these products, as low-cost nutrients for the composition of food and/or culture media in research biotechnological to increase or improve nutrients or characteristics inherent in the raw material. Thus, this work aims to characterize input for baking with claim of natural fortification from the fermentation by Saccharomyces cerevisiae. For this, biomass was characterized in terms of its composition (ashes, fibers, lipids, proteins, and carbohydrates) and antioxidant activity of phenolic compounds. The results show an increase in nutrients such as ash, proteins and fibers, in addition the free and bound phenolic compounds present in the biomass showed antioxidant potential. Therefore, fermented rice bran is a potential input to be used in baking.
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spelling Fermented rice bran: an alternative ingredient in bakingSalvado de arroz fermentado: una alternativa de ingrediente para panificaciónFarelo de arroz fermentado: uma alternativa de insumo na panificaçãofermentación en estado sólido, Saccharomyces cerevisiae, fuente nutricional, coproductos.Solid-state fermentationSaccharomyces cerevisiaeNutritional sourceCo-products.Fermentação em estado sólidoSaccharomyces cerevisiaeFonte nutricionalCoprodutos.The idea that associated agro-industrial by-products only with the production of animal feed has been gradually being replaced, as the scientific community is interested in these products, as low-cost nutrients for the composition of food and/or culture media in research biotechnological to increase or improve nutrients or characteristics inherent in the raw material. Thus, this work aims to characterize input for baking with claim of natural fortification from the fermentation by Saccharomyces cerevisiae. For this, biomass was characterized in terms of its composition (ashes, fibers, lipids, proteins, and carbohydrates) and antioxidant activity of phenolic compounds. The results show an increase in nutrients such as ash, proteins and fibers, in addition the free and bound phenolic compounds present in the biomass showed antioxidant potential. Therefore, fermented rice bran is a potential input to be used in baking.La idea de que los subproductos agroindustriales asociados únicamente a la producción de alimentos para animales se ha ido sustituyendo paulatinamente, a medida que la comunidad científica se interesa por estos productos, como nutrientes de bajo costo para la composición de alimentos y / o medios de cultivo en investigación biotecnológica para incrementar o mejorar nutrientes o características inherentes a la materia prima. Por ello, este trabajo tiene como objetivo caracterizar los insumos para panificación con pretensión de fortificación natural a partir de la fermentación por Saccharomyces cerevisiae. Para ello, se caracterizó la biomasa en cuanto a su composición (cenizas, fibras, lípidos, proteínas y carbohidratos) y actividad antioxidante de los compuestos fenólicos. Los resultados muestran un incremento en nutrientes como cenizas, proteínas y fibras, además los compuestos fenólicos libres y ligados presentes en la biomasa mostraron potencial antioxidante. Por lo tanto, el salvado de arroz fermentado es un insumo potencial para ser utilizado en la repostería.A ideia que associava coprodutos ou subprodutos agroindustriais somente à produção de ração animal vem gradativamente sendo substituída, à medida que a comunidade científica se interessa por estes produtos, como nutrientes de baixo custo para a composição de alimentos e/ou de meios de cultivo em pesquisas biotecnológicas para aumentar ou melhorar nutrientes ou características inerentes na matéria prima. Devido a isso, este trabalho tem como objetivo caracterizar insumo para panificação com alegação de fortificação natural a partir da fermentação por Saccharomyces cerevisiae. Para isso, a biomassa foi caracterizada quanto a sua composição (cinzas, fibras, lipídios, proteínas e carboidratos) e atividade antioxidante dos compostos fenólicos. Os resultados mostram o aumento de nutrientes como cinzas, proteínas e fibras, além disso os compostos fenólicos ligados e livres presentes na biomassa mostraram potencial antioxidante. Portanto o farelo de arroz fermentado é um potencial insumo para ser utilizado na panificação.Research, Society and Development2020-11-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1022510.33448/rsd-v9i11.10225Research, Society and Development; Vol. 9 No. 11; e45491110225Research, Society and Development; Vol. 9 Núm. 11; e45491110225Research, Society and Development; v. 9 n. 11; e454911102252525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/10225/8990Copyright (c) 2020 Anelise Christ-Ribeiro; Janaína Barreto Alves; Leonor Almeida de Souza-Soares; Eliana Badiale-Furlonghttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessChrist-Ribeiro, AneliseAlves, Janaína Barreto Souza-Soares, Leonor Almeida deBadiale-Furlong, Eliana2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/10225Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:20.098378Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Fermented rice bran: an alternative ingredient in baking
Salvado de arroz fermentado: una alternativa de ingrediente para panificación
Farelo de arroz fermentado: uma alternativa de insumo na panificação
title Fermented rice bran: an alternative ingredient in baking
spellingShingle Fermented rice bran: an alternative ingredient in baking
Fermented rice bran: an alternative ingredient in baking
Christ-Ribeiro, Anelise
fermentación en estado sólido, Saccharomyces cerevisiae, fuente nutricional, coproductos.
Solid-state fermentation
Saccharomyces cerevisiae
Nutritional source
Co-products.
Fermentação em estado sólido
Saccharomyces cerevisiae
Fonte nutricional
Coprodutos.
Christ-Ribeiro, Anelise
fermentación en estado sólido, Saccharomyces cerevisiae, fuente nutricional, coproductos.
Solid-state fermentation
Saccharomyces cerevisiae
Nutritional source
Co-products.
Fermentação em estado sólido
Saccharomyces cerevisiae
Fonte nutricional
Coprodutos.
title_short Fermented rice bran: an alternative ingredient in baking
title_full Fermented rice bran: an alternative ingredient in baking
title_fullStr Fermented rice bran: an alternative ingredient in baking
Fermented rice bran: an alternative ingredient in baking
title_full_unstemmed Fermented rice bran: an alternative ingredient in baking
Fermented rice bran: an alternative ingredient in baking
title_sort Fermented rice bran: an alternative ingredient in baking
author Christ-Ribeiro, Anelise
author_facet Christ-Ribeiro, Anelise
Christ-Ribeiro, Anelise
Alves, Janaína Barreto
Souza-Soares, Leonor Almeida de
Badiale-Furlong, Eliana
Alves, Janaína Barreto
Souza-Soares, Leonor Almeida de
Badiale-Furlong, Eliana
author_role author
author2 Alves, Janaína Barreto
Souza-Soares, Leonor Almeida de
Badiale-Furlong, Eliana
author2_role author
author
author
dc.contributor.author.fl_str_mv Christ-Ribeiro, Anelise
Alves, Janaína Barreto
Souza-Soares, Leonor Almeida de
Badiale-Furlong, Eliana
dc.subject.por.fl_str_mv fermentación en estado sólido, Saccharomyces cerevisiae, fuente nutricional, coproductos.
Solid-state fermentation
Saccharomyces cerevisiae
Nutritional source
Co-products.
Fermentação em estado sólido
Saccharomyces cerevisiae
Fonte nutricional
Coprodutos.
topic fermentación en estado sólido, Saccharomyces cerevisiae, fuente nutricional, coproductos.
Solid-state fermentation
Saccharomyces cerevisiae
Nutritional source
Co-products.
Fermentação em estado sólido
Saccharomyces cerevisiae
Fonte nutricional
Coprodutos.
description The idea that associated agro-industrial by-products only with the production of animal feed has been gradually being replaced, as the scientific community is interested in these products, as low-cost nutrients for the composition of food and/or culture media in research biotechnological to increase or improve nutrients or characteristics inherent in the raw material. Thus, this work aims to characterize input for baking with claim of natural fortification from the fermentation by Saccharomyces cerevisiae. For this, biomass was characterized in terms of its composition (ashes, fibers, lipids, proteins, and carbohydrates) and antioxidant activity of phenolic compounds. The results show an increase in nutrients such as ash, proteins and fibers, in addition the free and bound phenolic compounds present in the biomass showed antioxidant potential. Therefore, fermented rice bran is a potential input to be used in baking.
publishDate 2020
dc.date.none.fl_str_mv 2020-11-21
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/10225
10.33448/rsd-v9i11.10225
url https://rsdjournal.org/index.php/rsd/article/view/10225
identifier_str_mv 10.33448/rsd-v9i11.10225
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/10225/8990
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 11; e45491110225
Research, Society and Development; Vol. 9 Núm. 11; e45491110225
Research, Society and Development; v. 9 n. 11; e45491110225
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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dc.identifier.doi.none.fl_str_mv 10.33448/rsd-v9i11.10225

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