Physicochemical properties of rice bran after ball milling

2021 ◽  
Author(s):  
Yawen Cao ◽  
Jianwei Zhao ◽  
Yaoqi Tian ◽  
Zhengyu Jin ◽  
Xueming Xu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Ball Milling ◽  
Rice Bran

Effects of ball-milling treatment on physicochemical properties and solid base activity of hexagonal boron nitrides

2019 ◽  
Vol 9 (2) ◽  
pp. 302-309 ◽  
Author(s):  
Shoichiro Namba ◽  
Atsushi Takagaki ◽  
Keiko Jimura ◽  
Shigenobu Hayashi ◽  
Ryuji Kikuchi ◽  
...  
Keyword(s):  
Boron Nitride ◽  
Physicochemical Properties ◽  
Ball Milling ◽  
Surface Area ◽  
Hexagonal Boron Nitride ◽  
Solid Base ◽  
Solid Base Catalysts ◽  
Base Catalysts ◽  
Boron Nitrides

Hexagonal boron nitride solid base catalysts were prepared by simple ball-milling at various rotation speeds of a commercial low-surface area boron nitride.

scholarly journals Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch

2017 ◽  
Vol 155 ◽  
pp. 109-116 ◽  
Author(s):  
Nannan Li ◽  
Meng Niu ◽  
Binjia Zhang ◽  
Siming Zhao ◽  
Shanbai Xiong ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Ball Milling

scholarly journals Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants

2021 ◽  
pp. 26-40
Author(s):  
Wan Zunairah Wan Ibadullah ◽  
Aw Ying Hong ◽  
Mahmud Ab Rashid Nor-Khaizura ◽  
Nor Afizah Mustapha ◽  
Z. A. Nur Hanani ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Tartaric Acid ◽  
Rice Bran ◽  
Dietary Fibre ◽  
Acid Ester ◽  
Moisture Sorption ◽  
Quality Characteristics ◽  
Good Source ◽  
Positive Effects ◽  
Moisture Sorption Isotherm

Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and 15% RB. Besides, additives such as emulsifiers and enzymes can be used in pastry to enhance the physicochemical properties of croissant. Diacetyl tartaric acid ester of mono-diglycerides (DATEM) and transglutaminase (TGase) were used respectively on 0%, 10% and 15% RB to investigate the effect of such additives on physicochemical properties of croissant. Increased % RB and DATEM, produced a significant decrease in specific volume, together with a significant increase in colour, hardness and chewiness. With increased % RB, TGase caused significant increase in colour, hardness and chewiness but significant decrease in specic volume. The overall moisture sorption isotherm curves of the croissant belong to the Type III isotherm, also known as Flory-Huggins Isotherm (J-shaped). The critical aw obtained from the Guggenheim-Anderson-de Boer (GAB) equation showed that the shelf life of croissants were not positively impacted by the addition of DATEM and TGase and the addition of RB did not cause any significant positive effects on quality characteristics of croissants.

scholarly journals Trans- Free Fat Spread Produced from Rice Bran Oil and Rice Bran Oil Shortening Blends

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Pravit Santiwattana ◽  
Sirirak Siramard
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Rice Bran ◽  
Trans Fatty Acids ◽  
Rice Bran Oil ◽  
Alternative Source ◽  
Thermal Behaviors ◽  
Hydrogenated Fats ◽  
Fatty Acid Compositions

The objective of this study was to produce trans-free fat spread from rice bran oil and rice bran oil shortening blends to replace partially hydrogenated fats which contain high levels of trans fatty acids. The W/O emulsion of rice bran oil spread was prepared from blending of rice bran oil and rice bran oil shortening with the mass ratio of 40: 60 using PGPR as an emulsifier. Physicochemical properties, fatty acid compositions, thermal behaviors, micronutrients, sensory attributes and oxidative stability of rice bran oil spread were investigated and compared with commercial spread products. Results showed that physicochemical properties of the rice bran oil spread were similar to the commercial spread (B2). Trans fatty acids contents of the rice bran oil spread (0.2% TFAs) were much lower than the commercial spread (F2) produced from partially hydrogenated fat (4.9% TFAs). Thermal behaviors and SFC profile indicated good physical properties and spreadability of the rice bran oil spread which were comparable to the commercial spreads. Micronutrients in the rice bran oil spread were greater than those of commercial spread products. The rice bran oil spread had the highest overall preference scores compared to the two commercial fat spreads. In addition, the rice bran oil spread exhibited high oxidative stability. This study demonstrated that rice bran oil and rice bran oil shortening blends can be used as an alternative source of partially and fully hydrogenated fats as well as tropical oils to produce trans-free fat spreads with desirable properties.

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