scholarly journals Effect of fat-replacement through rice milling by-products on the rheological and baking behaviour of dough

2012 ◽  
Vol 7 (44) ◽  
pp. 5898-5904 ◽  
Author(s):  
Ashraf Seema ◽  
Muhammad Ghufran Saeed Syed ◽  
Asad Sayeed Syed ◽  
Ali Rashida ◽  
Saeed Hasan ◽  
...  
Keyword(s):  
Fat Replacement ◽  
Rice Milling ◽  
By Products

POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS

2018 ◽  
Vol 3 (1) ◽  
pp. 1-13
Author(s):  
M. A. Salem ◽  
A. M. Sorour ◽  
M.A. El- Bana
Keyword(s):  
Antioxidative Activity ◽  
Rice Milling ◽  
By Products

Mold Counts and Aspergillus Section Flavi Populations in Rice and Its By-Products from the Philippines

2005 ◽  
Vol 68 (1) ◽  
pp. 120-125 ◽  
Author(s):  
ANTHONY C. SALES ◽  
TAKUMI YOSHIZAWA
Keyword(s):  
Brown Rice ◽  
The Philippines ◽  
Rice Hull ◽  
Aspergillus Section Flavi ◽  
Polished Rice ◽  
Settled Dust ◽  
Rough Rice ◽  
Rice Milling ◽  
By Products ◽  
Aspergillus Section

Mold counts and Aspergillus section Flavi populations in rice and its by-products from the Philippines were examined. The average mold counts of rough rice, brown rice, and locally produced polished rice were 4.1 × 103, 1.0 × 103, and 1.1 × 103 CFU/g, respectively. Average Aspergillus section Flavi counts of the same samples were 3.0 × 102, 1.1 × 102, and 2.6 × 102 CFU/g, respectively. Twenty-seven percent of mold isolates from rough rice, polished rice, and brown rice were section Flavi spp., 31% of which were toxigenic. No section Flavi isolates were obtained from imported rice samples from Thailand and Vietnam. Aspergillus section Flavi was also isolated from rice hull, rice bran, and settled dust from rice milling operations. Toxigenic isolates of both Aspergillus flavus and Aspergillus parasiticus were present in at least one sample of each type of rice and rice by-product except settled dust. Aflatoxins produced in vitro by the isolates ranged from <1 μg/kg to 6,227 μg/kg. A. flavus isolates produced only B aflatoxins, whereas A. parasiticus isolates produced both B and G aflatoxins. Although total mold counts of Philippine rice and its by-products are within tolerable limits, the establishment of maximum limits in counts of potentially aflatoxigenic species in foods and feeds is important because the mere presence of toxin producers is considered a possible risk factor. The results of this research illustrate the need for strict monitoring of rice during both storage and marketing, especially in warm and humid seasons when infestation and consequent production of aflatoxins by Aspergillus section Flavi is expected.

scholarly journals POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS

2018 ◽  
Vol 3 (1) ◽  
pp. 1-13
Author(s):  
M. A. Salem ◽  
A. M. Sorour ◽  
M.A. El-Bana
Keyword(s):  
Antioxidative Activity ◽  
Rice Milling ◽  
By Products

scholarly journals SUBSTITUTION VALUE OF A MIXTURE OF RICE MILLING BY-PRODUCTS FOR MAIZE IN DIETS OF WEANER RABBITS

2021 ◽  
Vol 24 (2) ◽  
pp. 143-146
Author(s):  
B. O. Esonu
Keyword(s):  
Feed Intake ◽  
Body Weight Gain ◽  
Energy Levels ◽  
Metabolizable Energy ◽  
Feed Conversion ◽  
Crude Fibre ◽  
Substitution Level ◽  
Significant Difference ◽  
Rice Milling ◽  
By Products

A 12 – week feeding trial involving 64 weaner rabbits in a completely randomized design was carried out to determine the substitution value of a mixture of rice milling by-products (in the ration of 1: 1: 2 respectively for straw, busk, hull, and bran) for maize in the diets of New Zealand white type weaner rabbits at four substitution levels: 0%, 50%, 75% and 100%. Rabbit on the experimental diets recorded higher feed intake of 68.83, 68.11, and 66.97gm respectively for 50%, 75% and 100% as against 52.71gm for 0%. The difference in feed intake between the group on 0% and the group on experimental diets became significant (P < 0.05) at 50% dietary substitution level, but there was no significant (P > 0.05) difference among the group on the experimental diets. Rabbits on 50% substitution level recorded the highest feed intake (68.83gm) while the group on 100% recorded the highest feed conversion ration (15.72). Body weight gain of the groups showed significant difference (P < 0.05). The mixture of rice milling by-products used for this study contained 9.10% crude protein, 30.4% crude fibre, 0.29% calcium, 0.19% phosphorus and 2.01 kcal/kg metabolizable energy levels. The result of this trial suggest that a mixture of rice milling by-products could substitute maize in weaner rabbits diets up to 50% with good result.

scholarly journals Nutritional and functional properties of coloured rice varieties of South India: a review

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
T. S. Rathna Priya ◽  
Ann Raeboline Lincy Eliazer Nelson ◽  
Kavitha Ravichandran ◽  
Usha Antony
Keyword(s):  
Functional Foods ◽  
South India ◽  
Value Added ◽  
Rice Varieties ◽  
White Rice ◽  
Nutritional Profile ◽  
Nutrition Security ◽  
Rice Milling ◽  
By Products ◽  
Value Added Products

Abstract Rice is a major cereal food crop and staple food in most of the developing countries. India stands second in the production of rice next to China. Though almost 40,000 varieties of rice are said to exist, at present, only a few varieties are cultivated extensively, milled and polished. Even if white rice is consumed by most people around the world, some specialty rice cultivars are also grown. These include the coloured and aromatic rice varieties. The nutritional profile of the specialty rice is high when compared to the white rice varieties. The coloured rice, which usually gets its colour due to the deposition of anthocyanin pigments in the bran layer of the grain, is rich in phytochemicals and antioxidants. Rice bran, a by-product of the rice milling industry is under-utilised, is rich in dietary fibre which finds application in the development of functional foods and various other value-added products. Thus, more focus on specialty rice and its by-products will not only save it from becoming extinct but also lead a step forward towards nutrition security of the country as they are abundant in vitamins, minerals and polyphenols.

Quality optimization in briquettes made from rice milling by-products

2015 ◽  
Vol 29 ◽  
pp. 24-31 ◽  
Author(s):  
S.A. Ndindeng ◽  
J.E.G. Mbassi ◽  
W.F. Mbacham ◽  
J. Manful ◽  
S. Graham-Acquaah ◽  
...  
Keyword(s):  
Quality Optimization ◽  
Rice Milling ◽  
By Products

Development of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) on rice milling components and by-products: Effects of diet and temperature

2019 ◽  
Vol 80 ◽  
pp. 85-92 ◽  
Author(s):  
Frank H. Arthur ◽  
Brook A. Hale ◽  
Laura A. Starkus ◽  
Alison R. Gerken ◽  
James F. Campbell ◽  
...  
Keyword(s):  
Tribolium Castaneum ◽  
Rice Milling ◽  
By Products ◽  
Coleoptera Tenebrionidae

scholarly journals Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1872
Author(s):  
Macarena Egea ◽  
Daniel Álvarez ◽  
Irene Peñaranda ◽  
Nuria Panella-Riera ◽  
María Belén Linares ◽  
...  
Keyword(s):  
Meat Products ◽  
Fat Content ◽  
Boar Taint ◽  
Grape Skin ◽  
Fat Replacement ◽  
Reduced Fat ◽  
Fat Reduction ◽  
Control Batch ◽  
By Products

Based on the need to find alternatives for the use of meat from non-castrated male pigs that contains high levels of androstenone and skatole, the production of meat products (raw and Frankfurt sausages) with reduced fat content was proposed, as these compounds are lipophilic. For this purpose, three batches of each product (total six) were produced. These included a control batch (1); normal fat content and two fat-reduced batches, where (2) fat was replaced with inulin and β-glucan, or (3) fat was replaced with inulin and β-glucan in addition to a skin grape by-product. These groups used meat from non-castrated male pigs that contained 6.25 µg/g androstenone and 0.4451 µg/g skatole. In general, fat-reduced sausages exhibited less brightness than did the controls. The texture results in Frankfurt were similar to those of the control, while Spanish sausage supplemented with grape skin exhibited reduced hardness. Both strategies resulted in a reduction in boar taint, and this reduction was up to 87.3% in raw sausages with grape by-products. Fat reduction could provide an interesting strategy to allow for the use of tainted meat from non-castrated male pigs.

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