This document summarizes a review article about the benefits of rice bran. It discusses how rice bran is a byproduct of milling rice that is rich in nutrients like antioxidants. However, the lipase enzyme in rice bran reduces its quality if not stabilized. Various stabilization methods are described. The document also discusses extracting oil from rice bran using solvent extraction or other methods. Refining processes for rice bran oil are outlined. Finally, potential uses of rice bran in nutraceuticals, pharmaceuticals, and functional foods are summarized.
Solvent extraction, an innovative adaptation of existing crude oil refining technology, is being studied for its potential to upgrade used oils produced by small-scale oil treatment facilities. This report presents the design for a pilot-scale treatment plant using solvent extraction.
This report presents the design and the needed information for a pilot scale solvent treatment plant. Observations and discussion regarding the project and the design assumptions are presented along with the design.
Solvent extraction, an innovative adaptation of existing crude oil refining technology, is being studied for its potential to upgrade used oils produced by small-scale oil treatment facilities. This report presents the design for a pilot-scale treatment plant using solvent extraction.
This report presents the design and the needed information for a pilot scale solvent treatment plant. Observations and discussion regarding the project and the design assumptions are presented along with the design.
White Rice, Brown Rice & Value Added Products from Navadhane-Global Agro comm...Karthikeyan Dhanushkodi
Supply all type of White Rice, Brown Rice & Value Added Products:
WHITE RICE
100% Sortexed
With definite attention to quality, As-Navadhane offers customizable white rice. The famous short and medium grain rice.
Varieties
• Thin
• Wide
BROWN RICE
100% Sortexed
The top choice in terms of both nutritional and other inherent healthy benefits. Brown rice is considered a whole grain that hasn’t lost its “wholeness” through the refinement process. It is high in manganese, thiamine, healthy omega-oils, antioxidants and fibers that make it perfect for promoting weight loss.
HUSK
Available in both coarse and ground husk.
Non leguminous fodder-
1) Maize (Zea mays): Maize forage is more nutritious at milk stage. It is non leguminous kharif crop . it is a maintenance type fodder having 8-10% protein.
2) Jowar/sorghum (Sorghum Vulgare): Green jower contain 0.5% DCP,16% TDN, 0.13% Ca and 0.03% Phosphorus. For feeding of livestock it should be harvested at 50% flowering stage.
3) Bajra or Pearl Millet (Pennesetum typhoids) : It is harvested before flowering stage for feeding the animals. It contain 13% TDN and 0.9% DCP.
4) Oats (Avena sativa) : This is the non leguminous crop of the rabi season .It is the best crop for hay making. It is a maintenance type fodder having 7-9 % CP and 55 % TDN.
Leguminous fodder :
1) Berseem (Trifolium alexandrium): Berseem is one of the most important cultivated crop of India. Kashni is the weed crop grown along with berseem. It is grown in rabi season. It contain 15% CP and 60 % TDN. But excessive intake of berseem may lead to bloat condition.
2) Lucerne (Medicago sativa) : this is the productive type fodder it contain 12-15% CP and 55- 60 % TDN
3) Lobia or Cow pea (Vigna sinensis ): It contains on an average 15% CP and 30 % crude fiber on dry matter basis.
Concentrate:
1) Cereal grains- The cereal grains are high in starch and low in fibre. The DCP range between 7-10 % and TDN from 70-80%. The cereals are all deficient in Ca containing less than 1g/kg DM. the Phosphorus content is higher being 3-5g/kg . the cereal grains are deficient in Vitamin D.
2) Barley (Hordeum sativum): Barley being the second main rabi crop of India. It contains 7-8 percent DCP and 75-80 percent TDN, 0.07 percent Ca and 0.28 percent P. Barley is deficient in vitamin A, D and riboflavin but rich in niacin content.
3) Maize (Zea mays): Maize contains 7 percent DCP and 80 percent TDN. The yellow maize contains enough amount of carotene, hence good for feeding of livestock and poultry birds. It is deficient in lysine and methionine. Maize contains about 730 gm starch/ Kg DM, is very low in fibre and has a high metabolised energy value.
4) Gram: Gram contains 12 to 16 percent DCP and 78 percent TDN. Animals have great liking for this grain and so, used for preparing the concentrate mixture for feeding the livestock.
5) Jowar: Whole grains are usually fed to chickens. It contains 7 percent DCP and 74 percent TDN and high percentage of leucine.
— The present study evaluated physico-chemical and sensorial qualities of value added banana products. Unripe fruits of Cavendish variety were processed for making banana flour. Value added products like dough, chapatti and banana kheer were prepared from banana flour. Rice and basin flour were also used in chappati. Unripe banana fruit, banana flour and their products were analysed for pH, titratable acidity, moisture (%), TSS (Brix) and vitamin C. The results showed that the maximum pH (7.68) and TSS (26.30 brix) recorded from the kheer, However, Ash (0.86%) and vitamin C (18.3mg/100gm) were observed highest in chapatti prepared from banana and rice flours as compared to chappati prepared from banana flour only (12.54). Unripe banana fruits had maximum percentage of moisture (72.08%) in comparison to banana products. The minimum pH (6.79) and titratable acidity (0.02) were observed from the unripe banana fruits. While, banana flour had minimum moisture (7.49%). Minimum TSS (5.30) were recorded in chappati prepared from mixture of banana-rice flour and banana-basin flour. The results shows that processing of banana for value added products alter the physico-chemical qualities of banana.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Comparative Evaluation of Proximate Composition and Functional Properties of ...iosrjce
The two varieties of cooking banana (Musa cardaba and Musa bluggoe) were evaluated for
proximate composition and functional properties. The results of the proximate composition showed that the
mean protein values ranged from 4.49 to 4.79%, fat content ranged from 0.78 to 0.84%, carbohydrate content
ranged from 78.85 to 79.88%, moisture content ranged from 10.00 to 10.34%, crude fibre ranged from 0.71 to
0.85% and ash content ranged from 3.83 to 4.62%. In the functional properties, the result showed that bulk
density ranged from 0.74% to 0.79%, water absorption capacity ranged from 1.89 to 1.93%, oil absorption
capacity ranged from 2.30 to 2.78%, while wettability ranged from 59.66 to 60.66 secs.
Tội giết người trong trạng thái tinh thần bị kích động mạnh theo luật hình sự...Vinh Quang
CHƯƠNG 1: TỘI GIẾT NGƯỜI TRONG TRẠNG THÁI TINH THẦN BỊ KÍCH ĐỘNG MẠNH THEO LUẬT HÌNH SỰ VIỆT NAM 3
1.1. Khái niệm tội giết người trong trạng thái tinh thần bị kích động mạnh 3
1.2. Khái quát lịch sử lập pháp Việt Nam về tội giết người trong trạng thái tinh thần bị kích động mạnh 5
1.3. Dấu hiệu pháp lý của tội giết người trong trạng thái tinh thần bị kích động mạnh 7
1.4. Đường lối xử lý tội giết người trong trạng thái tinh thần bị kích động mạnh 20
1.5. Phân biệt tội giết người trong trạng thái tinh thần bị kích động mạnh với một số tội khác trong BLHS 24
CHƯƠNG 2: MỘT SỐ VẤN ĐỀ LÝ LUẬN VÀ THỰC TIỄN LIÊN QUAN ĐẾN TỘI GIẾT NGƯỜI TRONG TRẠNG THÁI TINH THẦN BỊ KÍCH ĐỘNG MẠNH 31
2.1. Một số vấn đề lý luận 31
2.2. Một số vấn đề thực tiễn . 36
2.3. Kiến nghị 42
KẾT LUẬN 46
DANH MỤC TÀI LIỆU THAM KHẢO 47
White Rice, Brown Rice & Value Added Products from Navadhane-Global Agro comm...Karthikeyan Dhanushkodi
Supply all type of White Rice, Brown Rice & Value Added Products:
WHITE RICE
100% Sortexed
With definite attention to quality, As-Navadhane offers customizable white rice. The famous short and medium grain rice.
Varieties
• Thin
• Wide
BROWN RICE
100% Sortexed
The top choice in terms of both nutritional and other inherent healthy benefits. Brown rice is considered a whole grain that hasn’t lost its “wholeness” through the refinement process. It is high in manganese, thiamine, healthy omega-oils, antioxidants and fibers that make it perfect for promoting weight loss.
HUSK
Available in both coarse and ground husk.
Non leguminous fodder-
1) Maize (Zea mays): Maize forage is more nutritious at milk stage. It is non leguminous kharif crop . it is a maintenance type fodder having 8-10% protein.
2) Jowar/sorghum (Sorghum Vulgare): Green jower contain 0.5% DCP,16% TDN, 0.13% Ca and 0.03% Phosphorus. For feeding of livestock it should be harvested at 50% flowering stage.
3) Bajra or Pearl Millet (Pennesetum typhoids) : It is harvested before flowering stage for feeding the animals. It contain 13% TDN and 0.9% DCP.
4) Oats (Avena sativa) : This is the non leguminous crop of the rabi season .It is the best crop for hay making. It is a maintenance type fodder having 7-9 % CP and 55 % TDN.
Leguminous fodder :
1) Berseem (Trifolium alexandrium): Berseem is one of the most important cultivated crop of India. Kashni is the weed crop grown along with berseem. It is grown in rabi season. It contain 15% CP and 60 % TDN. But excessive intake of berseem may lead to bloat condition.
2) Lucerne (Medicago sativa) : this is the productive type fodder it contain 12-15% CP and 55- 60 % TDN
3) Lobia or Cow pea (Vigna sinensis ): It contains on an average 15% CP and 30 % crude fiber on dry matter basis.
Concentrate:
1) Cereal grains- The cereal grains are high in starch and low in fibre. The DCP range between 7-10 % and TDN from 70-80%. The cereals are all deficient in Ca containing less than 1g/kg DM. the Phosphorus content is higher being 3-5g/kg . the cereal grains are deficient in Vitamin D.
2) Barley (Hordeum sativum): Barley being the second main rabi crop of India. It contains 7-8 percent DCP and 75-80 percent TDN, 0.07 percent Ca and 0.28 percent P. Barley is deficient in vitamin A, D and riboflavin but rich in niacin content.
3) Maize (Zea mays): Maize contains 7 percent DCP and 80 percent TDN. The yellow maize contains enough amount of carotene, hence good for feeding of livestock and poultry birds. It is deficient in lysine and methionine. Maize contains about 730 gm starch/ Kg DM, is very low in fibre and has a high metabolised energy value.
4) Gram: Gram contains 12 to 16 percent DCP and 78 percent TDN. Animals have great liking for this grain and so, used for preparing the concentrate mixture for feeding the livestock.
5) Jowar: Whole grains are usually fed to chickens. It contains 7 percent DCP and 74 percent TDN and high percentage of leucine.
— The present study evaluated physico-chemical and sensorial qualities of value added banana products. Unripe fruits of Cavendish variety were processed for making banana flour. Value added products like dough, chapatti and banana kheer were prepared from banana flour. Rice and basin flour were also used in chappati. Unripe banana fruit, banana flour and their products were analysed for pH, titratable acidity, moisture (%), TSS (Brix) and vitamin C. The results showed that the maximum pH (7.68) and TSS (26.30 brix) recorded from the kheer, However, Ash (0.86%) and vitamin C (18.3mg/100gm) were observed highest in chapatti prepared from banana and rice flours as compared to chappati prepared from banana flour only (12.54). Unripe banana fruits had maximum percentage of moisture (72.08%) in comparison to banana products. The minimum pH (6.79) and titratable acidity (0.02) were observed from the unripe banana fruits. While, banana flour had minimum moisture (7.49%). Minimum TSS (5.30) were recorded in chappati prepared from mixture of banana-rice flour and banana-basin flour. The results shows that processing of banana for value added products alter the physico-chemical qualities of banana.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Comparative Evaluation of Proximate Composition and Functional Properties of ...iosrjce
The two varieties of cooking banana (Musa cardaba and Musa bluggoe) were evaluated for
proximate composition and functional properties. The results of the proximate composition showed that the
mean protein values ranged from 4.49 to 4.79%, fat content ranged from 0.78 to 0.84%, carbohydrate content
ranged from 78.85 to 79.88%, moisture content ranged from 10.00 to 10.34%, crude fibre ranged from 0.71 to
0.85% and ash content ranged from 3.83 to 4.62%. In the functional properties, the result showed that bulk
density ranged from 0.74% to 0.79%, water absorption capacity ranged from 1.89 to 1.93%, oil absorption
capacity ranged from 2.30 to 2.78%, while wettability ranged from 59.66 to 60.66 secs.
Tội giết người trong trạng thái tinh thần bị kích động mạnh theo luật hình sự...Vinh Quang
CHƯƠNG 1: TỘI GIẾT NGƯỜI TRONG TRẠNG THÁI TINH THẦN BỊ KÍCH ĐỘNG MẠNH THEO LUẬT HÌNH SỰ VIỆT NAM 3
1.1. Khái niệm tội giết người trong trạng thái tinh thần bị kích động mạnh 3
1.2. Khái quát lịch sử lập pháp Việt Nam về tội giết người trong trạng thái tinh thần bị kích động mạnh 5
1.3. Dấu hiệu pháp lý của tội giết người trong trạng thái tinh thần bị kích động mạnh 7
1.4. Đường lối xử lý tội giết người trong trạng thái tinh thần bị kích động mạnh 20
1.5. Phân biệt tội giết người trong trạng thái tinh thần bị kích động mạnh với một số tội khác trong BLHS 24
CHƯƠNG 2: MỘT SỐ VẤN ĐỀ LÝ LUẬN VÀ THỰC TIỄN LIÊN QUAN ĐẾN TỘI GIẾT NGƯỜI TRONG TRẠNG THÁI TINH THẦN BỊ KÍCH ĐỘNG MẠNH 31
2.1. Một số vấn đề lý luận 31
2.2. Một số vấn đề thực tiễn . 36
2.3. Kiến nghị 42
KẾT LUẬN 46
DANH MỤC TÀI LIỆU THAM KHẢO 47
Prevenire i tumori passando per la buona cucinaGiulia Vellani
Un convegno sulla buona tavola e i tumori per dimostrare come sia possibile mangiare bene e al tempo stesso seguire un corretto e sano stile di vita che aiuta a prevenire i tumori. A Modena, alla Camera di Commercio il 14 e 15 maggio 2015, il convegno organizzato da Esprit si rivolge alla popolazione intera per fare il punto sulla correlazione tra tumori e stili di vita e soprattutto per dimostrare, attraverso uno show cooking finale, come sia possibile cucinare e mangiare bene applicando i principi della sana alimentazione, per ottenere ricette facili, veloci e allo stesso tempo gustose. Il convegno validao anche come accreditamento ECM è presieduto dal prof. Giovanni Tazzioli presidente del convegno, responsabile della Struttura di Chirurgia Oncologica e Senologica e del Punto Amico – Percorso Senologico presso il Policlinico di Modena –insieme al prof. David Khayat presidente dell’Istituto Nazionale dei Tumori francese e direttore del dipartimento di Oncologia all’ospedale Salpêtrière di Parigi. Guiderà lo show cooking la chef e paziente Giovanna Guidetti dell'Osteria La Fefa di Finale Emilia.
5 Optimum Techniques to Motivating Employees at the WorkplaceBuzz Marketing Pros
Mortgage Originator Jimmy Vercellino, specializing in VA loans, helps veterans use their VA loan benefit to their greatest advantage. For more details call us at 480-351-5904 or visit our site http://www.valoansforvets.com/
The views expressed here are those of the individual author and do not necessarily represent those of First Choice Bank (NMLS #: 177877) and First Choice Loan Services Inc. (NMLS #: 210764), 7600 E. Doubletree Ranch Road, Scottsdale AZ 85258. Equal Housing Lender. www.fcloans.com/disclaimer/
www.fcbhomeloans.com/privacy
7600 E. Doubletree Ranch Road #200
Scottsdale, AZ 85258
Phone: (480) 351-5904
Email: jimmyv@fcbmtg.com
http://www.valoansforvets.com
http://google.com/+valoansforvets
http://facebook.com/valoansforvets
A Hybrid PAPR Reduction Scheme for OFDM System ijmnct
Orthogonal frequency division multiplexing (OFDM) i
s considered as most efficient technique for future
wireless communication systems due to its higher sp
ectral bandwidth efficiency, robustness to frequenc
y
selective fading channels, etc. However, the succes
sful implementation of the OFDM system necessitates
several difficulties. The biggest disadvantage to w
ork with OFDM system is its high peak-to-average po
wer
ratio PAPR leadsto severe inter carrier interferenc
e, out-of-band radiation, and poor bit error rate
performance due to the nonlinearity of the high pow
er amplifier. In this paper, a novel hybrid techniq
ue is
proposed to reduce PAPR further and comparison has
been done with conventional techniques as well.
Simulated results are presentedconfirm theoretical
results.MATLAB 7.5 is used to simulate the results
for system parametersconsidered.
An advisory firm delivering services to the investors may help you in this sector. They use to provide such professionals who give such tips and hints which benefits the traders and help them to achieve the desired success.
Wstęp do działań w social media dla dużych i mniejszych organizacji.
a. idea social media
b. cele social media
c. charakterystyka użytkowników social media
d. przykłady portali społecznościowych i ich charakterystyka
e. możliwości Facebooka
f. możliwości Twittera
g. możliwości Instagrama
h. najczęściej popełniane błędy w social media
Trademark holders can benefit from the priority registration period before the widespread distribution of the Frogans technology.
The priority registration period for trademark holders concerns trademarks holders which are interested in the Frogans project, its innovative nature, and the opportunities offered by the Frogans technology as regards publishing content on the Internet, and that wish to participate in this project by asserting their intellectual property rights in this new addressing space.
During this period, from April 15 to June 15 2015, trademark holders can register dedicated Frogans networks corresponding to their trademarks.
A Stochastic Model by the Fourier Transform of Pde for the Glp - 1IJERA Editor
The peptide hormone glucagon like peptide GLP -1 has most important actions resulting in glucose lowering
along with weight loss in patients with type 2 diabetes. As a peptide hormone, GLP -1 has to be administered by
injection. A few small-molecule agonists to peptide hormone receptors have been described.
Here we develop a model for credit risk based on a model with stochastic eigen values called principal
component stochastic covariance.
A Review on the Frying Stability of Vegetable Oil Blendsijtsrd
Deep fat frying is widely used in food industries because of its low cost, demand and nutritional value. For the production of oil, the demand of seed crop is growing rapidly. During deep frying some of the most important quality control parameters include the iodine value, peroxide value, moisture content, specific gravity and acid of blends have been monitored. The purpose of this review is to understand the changes caused in food as toxic compounds are developed in the oxidized oil by the deep fat frying process. During this process the temperature rises ranging from 170°C to 200°C. Susmita Bajpai | Rita Awasthi "A Review on the Frying Stability of Vegetable Oil Blends" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-4, August 2023, URL: https://www.ijtsrd.com/papers/ijtsrd59806.pdf Paper Url:https://www.ijtsrd.com/chemistry/food-science/59806/a-review-on-the-frying-stability-of-vegetable-oil-blends/susmita-bajpai
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Extraction and Modification of Sorghum Starch and its Characterizationijtsrd
Sorghum is a widely cultivated cereal crop that has the potential to be an excellent source of starch. Starch extracted from sorghum has been gaining attention due to its unique properties and its potential applications in various industries, including food, paper, and textile. Modified starch has been found to improve the functional properties of starch, such as increased water holding capacity, better stability, and improved gelling properties. The hydrothermal modification HMT method has been reported to be an effective technique for modifying the properties of starch. In this study, we aimed to extract and modify sorghum starch using the HMT method and evaluate its properties, including moisture content, ash content, fat analysis, protein content, and water holding capacity. The findings of this study will contribute to a better understanding of the potential use of sorghum starch in various industries and highlight the potential of the HMT method as a tool for modifying starch properties. Munit Shukla | Renuka Singh | Manish Tiwari | Akansha Tiwari "Extraction and Modification of Sorghum Starch and its Characterization" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-3 , June 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd57469.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/57469/extraction-and-modification-of-sorghum-starch-and-its-characterization/munit-shukla
Synthesis of bioethanol from tamarind seeds using marine strain of Saccharomy...Asheesh Padiyar
Bioethanol can be used as a second generation advanced biofuels. Currently it is mainly produced from starch but bioethanol production from starch leads to competition for food, land and price. Therefore, ligno-cellulosic agricultural residues are potentially used for bioethanol production to solve such challenges. In the present work acid pretreated tamarind kernel powder is used as a ligno-cellulosic biomass for bioethanol production using marine yeast. Greater osmosis tolerance, greater special chemical productivity and production of industrial enzymes are the unique characteristics of marine yeast over terrestrial strains. Hence, marine yeasts have great
potential to be applied in various industries. Therefore, the marine strain of saccharomyces cerevisiaewas isolated from marine water and was used for bioethanol production and the bioethanol yield was optimized using the full factorial design methodology. The amount of Bioethanol yield on day 2 was found to be 2.3g/l and the interaction effects were also studied using Minitab 17 software.
Pongamia Pinnata is the scientific name of Karanja. It is a medium sized tree that is plentily found alloverOdisha. There are a lot of research is going on regarding production of Biodiesel from Karanja oil but the main objective of the paper is the production and implementation of Glycerol from Karanja oil. Alcohol glycerol, a clear, colorless, viscous, sweet-tasting liquid belonging to the family of organic compounds; molecular formula HOCH2CHOHCH2OH. In this experiment we have produced Biodiesel as well as Glycerol as a byproduct but we have focused mainly on the formation of the Glycerol and its application. So in a different view point,if the production of value added glycerol can be increased within the same cost of biodiesel production, overall cost of biodiesel can be reduced to an optimum level. The effective utilization of crude glycerol will contribute to the viability of biodiesel. In this experiment, we have taken non edible Karanja oil for preparation of Glycerol by transesterification of crude oil with methanol in presence of NaOH/KOH as catalyst and yielded of approximately 11% (w/w) glycerol.
Biodegradation of insecticidal compounds of Clausena anisata and Plectrant...researchagriculture
Essential oils of some aromatic plants are suggested in Northern Cameroon
as alternatives to hazardous pesticides having harmful effects on the consumer and
the environment. The active compounds of these essential oils are very volatile, easily
biodegradable. To be effective, treatments should be made with short interval and
regular time. This mode of use generates the accumulation of constituents of these
essential oils on the treated food and could limit food security and safety. The present
study aimed at evaluating the variation of the constituent’s quality of
Clausena
anisata
(Rutaceae)
and
Plectranthus glandulosus
(Lamiaceae)
essential oils and their
levels on food products according to time. In this way, samples of corn grains and
flour were treated with these essential oils and stored during 150 days. During this
storage, the persistent compounds present in these samples were extracted by
hydrodistillation and analyzed by GC/FID. The obtained
results showed that, essential
oils concentration decreases on food products according to the duration of storage,
with half
-
life times (IT50) of 24.16 and 34.61 days for
C. anisata
, and 25 and 38.75
days for
P. glandulosus
, respectively on grains and flour. At 150 days after the
treatment, there is no more that six constituents of
C. anaisata
and 3 of
P.
glandulosus
on the grains, and 10 and seven constituents on the flour respectively for
these two essential oils. The rates of these persistent constituents are more than 62.5
times lower than the toxic concentration observed from the day of treatment. At
these used doses, these constituents are not toxic to consumers.
Canola meal: A second protein meal for the Asian markets.
The canola evolution. The benefits. Special focus on poultry nutrition - broilers and layers.
Author: Dr. Rider A Perez, DSM Nutritional Products
1. Renu Sharma et al. Int. Journal of Engineering Research and Applications www.ijera.com
ISSN : 2248-9622, Vol. 5, Issue 5, ( Part -2) May 2015, pp.107-112
www.ijera.com 107 | P a g e
Studies on Rice Bran and its benefits- A Review
1*
Renu Sharma, 2
Tanuja Srivastava, 3
D.C. Saxena
1*
Department of Applied Sciences, Bhai Gurdas Institute of Engineering & Technology, Sangrur, Punjab, India.
2
Department of Food Technology, Bhai Gurdas Institute of Engineering & Technology, Sangrur, Punjab, India.
3
Deptt. of Food Engineering and Technology, Sant Longowal Institute of Engineering & technology, Longowal,
Punjab, India.
Abstract
Rice bran, a by-product of rice milling industry is rich in micronutrients like oryzanols, tocopherols,
tocotrienols, phytosterols and dietary fibers. The high nutritional profile of rice bran has not been utilized due to
problems associated with lipase enzyme, which reduces the quality of rice bran and makes it unfit for human
consumption. After the stabilization of lipase enzyme, it is possible to derive highly nutritious value-added
products of rice bran. Due to the presence of antioxidants, it helps in lowering plasma cholesterol, decreasing
serum cholesterol, decreasing cholesterol absorption and decreasing platelet aggregation. It has also been used
to cure hyperlipidemia, menopause disorders and to increase the muscle mass. The most widely accepted
product of rice bran is its oil that has exceptional properties as compared to other vegetable oils. This review
paper describes the distinct properties of rice bran as well as its health benefits.
Keywords: Rice bran, oryzanols, value-added products, antioxidants, cholesterol.
I. Introduction
Humans have been enjoying grain foods from
past thousand years. Grain foods including cereals
are dietary staples for many populations over
worldwide. India is no exception. Among major grain
foods, rice is used as staple food for many
populations in the country. It forms an important part
of diet of many people in the country. Much of the
nutritional value of rice lies in its germ and bran
which has been discarded during milling process in
the traditional times. During milling of paddy, rice
endosperm (70%) obtained as a major product while
rice husk (20%), rice bran (8%) and rice germ (2%)
obtained as by-product1,2,3,4
. During de-husking and
milling of paddy, the brownish portion of rice taken
out in form of fine grain, is the rice bran which is
nearly 8% of milled rice5,6,7
. The bran is multilayered
structure composed of pericarp, nucellus, seed coat
and aleurone. It is the outer coat of rice endosperm.
When rice bran is obtained as by-product during
milling process, it contains some fractions of rice
endosperm, rice germ and aleurone layer which are
rich in proteins, vitamins, carbohydrates and trace
minerals. So, rice bran is also rich source of essential
nutritients. It contains micronutrients like oryzanols,
tocopherols, tocotrienols, phytosterols which
comprises of vitamin E and exhibit significant
antioxidant activity. Rice bran also contains 20% oil,
15% protein, 50% carbohydrates (mainly starch),
dietary fibers like pectin, beta-glucan and gum5,8,9,10
.
In the earlier times, rice bran was used as either
fertilizer or animal feed. But in these days, it is used
for extraction of oil namely rice bran oil (RBO)1,11,12
.
The most successful countries producing rice bran oil
are India and Thialand. In India, about 6.5 lakh tons
of rice bran oil is produced from 40 lakh tons of rice
bran by solvent extraction process2
. The rice bran
layer contains 20% oil and considered as richest oil
sources among the grain by-products13
. Rice bran oil
contains about 4% unsaponifiable matter which
includes nutrients like phytosterols, triterpene, tocols
and oryzanol in comparison to other vegetable
oils14,15
. Various authors report that oryzanol is the
only antioxidant found in rice bran and constitute
around 20-30% in the unsaponifiable matter. It is
reported to be more powerful and effective
antioxidant than other micronutrients present in rice
bran and has been shown many pharmaceutical uses
such as growth acceleration, regulation of estrous
cycle16
.
II. Stabilization of rice bran
Rice bran is rich source of proteins, vitamins,
fibers, antioxidants and possesses several health
benefits. Due to its beneficial nutritive and biological
effects, it can be incorporated into functional foods,
but it is still under utilized due to lipase enzyme.
Lipase enzyme in the rice bran hydrolyzes the oil
content into glycerol and free fatty acids. Due to this
conversion, the quality of rice bran gets reduced. It
produces foul smell and gives bitter taste. Because of
this rancidity problem, rice bran becomes unsuitable
for human consumption and most of the rice bran
used as high protein animal feed or as fuel17,18
. With
this oxidation, quality of oil is adversely affected. To
overcome this problem, stabilization becomes
necessary. The process of stabilization is aimed at
destruction or inhibition of lipase enzyme activity. A
RESEARCH ARTICLE OPEN ACCESS
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variety of methods are available for stabilization of
rice bran. The most practical and inexpensive method
to deactivate lipase in fresh rice bran is heat treatment
as reported by Randall et al.(1985)19
. Heating of rice
bran above 1400
c damages the rice bran quality and is
not generally recommended. While heat treatment
below 1000
c does not increase the storage capacity.
Other methods of stabilization include microwave
heating and ohmic heating. Tao et al. (1993) report
that there is slight increase in free fatty acid content
of rice bran stabilized by microwave heating17
.
Lakkakula et al. (2004) reported the stabilization by
ohmic heating18
. The use of single screw extruder to
stabilize rice bran has been reported by Kurniawati et
al. (2014)20
. The most effective method of
stabilization is ohmic heating. This method also
improves the oil extraction yield. In this method, the
concentration of free fatty acids increases at a slower
rate without rise in temperature indicating the non
thermal effect of electricity on the lipase enzyme.
Some chemicals like sodium metabisulphate can also
be used to stabilize rice bran. Presently, acid with
antioxidant properties can also be used. Acids like
ascorbic, ascorbyl, palmitate, phosphoric acid and
mixture of any of the above can be used. About
0.10% to 2.0% (by weight) amounts of acids can be
used to maintain the stability of food products for at
least six months. Other examples of these compounds
include acacetin, rosmarinic acid and phenolic
compounds such as salicylic, cinnamic acid and
trans-cinnamic, chlorogenic, quimic, ferulic, gallic,
vanillic and caffeic acid.
III. Extraction of rice bran oil
From Rice Bran, oil can be extracted by the
process of solvent extraction. In this process, food
grade n-hexane can be used21
. It can also be extracted
by using ohmic heating18
i.e. solvent free process or
by using supercritical fluid extraction technology22
.
In the solvent extraction process, stabilized rice bran
is mixed with hexane directly at 200
c at 1:2 (w/w rice
bran to solvent ratio) or pre-heated at 600
c at 1:3
(w/w rice bran to solvent ratio) in capped flasks
which are immersed in a constant temperature
vacuum evaporation of solvent. This method gives
crude rice bran oil (RBO). The method of extraction
of oil from rice bran by using hexane is widely
accepted. But this method possesses some limitations
in terms of good colour quality. This may be due to
the presences of specific component of oil seed lipids
which cannot be controlled. Other drawback of
hexane includes potential fire, health and
environment hazards. To overcome this problem with
hexane, lower chain alcohols such as ethanol and
isopropanol can be alternatively used because of their
greater safety23
. As alcohols are polar in nature, leads
to the greater extraction of non-glyceride materials.
The oil extracted by the use of alcohols possesses
higher concentration of phosphatide and
unsaponifiable compounds24,25
. Ethanol extracted rice
bran oil is rich in tocopherols and vitamin B while
isopropanol extracted oil is rich in vitamin B
alone10,16
. Weicheng et al. (1996) reported the
extraction of vitamin E and oryzanol from stabilized
rice bran by using isopropanol and hexane as
extracting solvents and found that isopropanol is
better alternative to hexane for extraction of oil from
rice bran26
. Another method for extraction of RBO is
the super critical fluid extraction technology which
possesses several advantages. The Supercritical fluid
(SCF) is a compound above its critical temperature
and critical pressure. It may be attributed to the fact
that SCF possesses more versatile solvent
properties22
. These fluids possess the solubility power
of liquids as well as diffusion properties of gases. So
these results in improved lipid solubility and mass
transfer due to high diffusion and low viscosities The
yield of RBO extracted with SC-CO2 ranged between
19.2% and 20.4% and it yield may be increased by
increasing temperature at isobaric conditions27
. Kim
et al. (1999) have used SC-CO2 for extraction and
separation of rice bran oil enriched with essential
fatty acids28
. Giuseppe et al. (2003) recovered all the
rice by-products by using SCF extraction technique
and considered novel conversion process for the
manufacturing of value added products29
. Along with
several advantages, this method has limitations in
terms of high cost of equipment for extraction30-34
.
The yield of RBO can be increased by the application
of enzymatic reactions before proceeding with
solvent extraction by hexane35-37,21
. In this method,
rice bran was firstly treated with cellulose and
pectinase and then extracted with n-hexane. The use
of enzymatic reactions alone did not give reasonable
yield of RBO5,38
. In this method, yield of oil is
significantly affected by enzyme concentration
whereas temperature as well as incubation time has
no significant effect38
. Alternatively, Alpha –amylase
can be used to gelatinize starch and the residue is
treated with solvent to obtain oil39
.
IV. Refining of rice bran oil
To make fit for consumption as well as to meet
the specifications of edible vegetable oil, rice bran oil
undergoes refining process. The refining may be
either chemical refining or physical refining.
Chemical Refining
Generally chemical refining is preferred because
it gives better products in terms of color and cloud
point40
. However this process leads to significant
looses in the form of wax, sludge, Gum sludge and
soap stock41
. As rice bran contains different
compositions of minor components i.e. gamma
oryzanol, tocopherols, tocotrienols and phylosterols,
the chemical refining process also leads to change in
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the composition of these components1,30
. For example
physically refined RBO has 1.1% -1.74% Gamma
oryzonol content whereas It is reduced to 0.19%-
0.20% in chemically refined oil42
. In the chemical
refining process, the use of alkali leads to
modification of phytosterols composition and
significant loss of gamma oryzanol. Gamma
Oryzanol retained in deodorization Because of its non
volatile nature, result in the formation of trans FA
(less than1%) while components like phytosterols
and tocotrienols are stripped off due to volatile
nature. The whole chemical refining process removes
almost 99.5% of the FFA component1
.
Physical Refining
This method of refining is very simple method. It
involves low oil losses, lack of environment impact,
simplicity, reduction in neutral oil loss, elimination of
soap stock by removing FFA and gives good quality
product. This method also leads to high refining
losses of RBO and darkening of colour due to the
presence of wax, oryzanol and phosphatides. The
quality of final product obtained in this process is
affected by incomplete removal of undesirable
components during pre-treatment steps43
. The
residues like wax, sludge, Gum sludge and soap stock
produced in RBO refining industry are enriched in
many neutraceuticals like oryzanols, tocopherols, vit.
E, ferulic acid, phytic acid, lecithin, inositol and
wax44
.
V. Use of Rice Bran in neutraceuticals
and pharmaceutical industry
Due to the presence of significant levels of
micronutrients such as oryzanol, tocotrienol and
phytosterols, rice bran possesses unique properties
that render its suitability for the production of value
added products in neutraceuticals and pharmaceutical
industry2
. Out of these components, Gamma oryzanol
has been found to have more antioxidant activity. It is
the first neutraceutical to be incorporated into
extruded product. It was considered as a single
compound. But later it was determined to be a
mixture of ferulate (4-hydroxy-3-methoxy cinnamic
acid) esters of sterols and triterpene alcohol45
. The
three major components of gamma oryzanol that
account for 80% are cycloartenyl ferulate, 24-
methylenecycloartanyl ferulate and campesteryl
ferulate46
. Due to its antioxidant activity, it helps in
lowering plasma cholesterol, decreasing serum
cholesterol, decreasing cholesterol absorption and
decreasing platelet aggregation. It has also been used
to cure hyperlipidemia, menopause disorders and to
increase the muscle mass47-52
. Oryzanol also has been
reported to be used in the preparation of functional
food as well as in cosmetics53
.
VI. Use of Rice Bran as functional food
Rice bran is rich source of essential nutrients like
carbohydrates, proteins, fats, dietary fibers and
antioxidants like tocopherols, tocotrienols,
phytosterols and oryzanol. The nutritional
composition of rice bran confirms its potential for the
development of food products. Premakumari et al.
(2012) develop breakfast/dinner recipes by
substituting cereals with microwave stabilized rice
bran at different levels and determine the
acceptability of the food mixes. The results revealed
that the recipes with 25 per cent incorporation of rice
bran had a good acceptability in par with standard
recipe54
. The studies of Sekhon et al. on different
types of bran revealed that the volume of bread and
cookie spread decreased while muffin volume
increased with the increase in bran levels55
. The acid
and dry heat stabilized rice bran was used by Younas
et al. to prepare the highly nutritious cookies. They
conclude that moisture, crude protein, fat and mineral
contents, average width, thickness and spread factor
of cookies increased with the increase in percentage
of rice bran. They also show that supplementation of
heat stabilized rice bran upto 10% is more suitable
for production of cookies56
. After extraction of oil
from rice bran, residue is known as deoiled rice bran,
also keeps humans healthy due to low fat content.
Defatted rice bran also possesses unique functional
and nutritional properties. Keeping in view, the
nutritional importance of defatted rice bran,
Charunuch et al. (2014) made an attempt to prepare
ready-to-eat breakfast cereals enhanced with defatted
rice bran57
. Al-Okbi, 2014 studied the production of
corn flakes and tortillas chips, by supplementation of
gelatinized corn flour with rice bran from 10 to 30%
and conclude that the maximum breakdown viscosity
and color quality was affected and sensory
parameters decreased While protein percentage was
increased depending on the level of rice bran58
.
With the use of stabilized rice bran, a source of
dietary fiber, frozen pizza was prepared by De
delahaye et al. (2005)59
. The physical, chemical
rheological and sensorial characteristics of the pizzas
during the storage period of 2 months at -18 °C were
studied. They report that increasing the stabilized rice
bran content results increase crude fat, ash and
dietary fiber content of pizza dough.
VII. Health benefits of rice bran
The nutritional composition of rice bran shows
the presence of several compounds which possesses
significant anti-oxidant activity to prevent chronic
diseases. The incorporation of dietary fiber into the
functional food have reported to decrease the risk of
coronary heart disease, reduction of blood cholesterol
levels and improvement of insulin sensitivity60-63
. The
oryzanol component acts as protective agent against
UV light and is used in cosmetics as sunscreen agent.
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The ferulic acid esters of gamma oryzanol act as anti-
ageing compounds as they stimulate hair growth64,65
.
Rice bran also prevents high blood pressure,
hyperlipidemia and hyperglycemia. Both Type I and
Type II Diabetes Mellitus also controlled by
neutraceuticals developed from fiber fraction of rice
bran66
. Food supplemented with rice bran also lead to
reduced bone loss in women suffering from
postmenopausal osteoporosis67
.
VIII. Conclusion
Rice bran is a highly nutritious compound as it is
rich source of oryzanols, tocopherols, tocotrienols,
phytosterols, and dietary fibers. All these
micronutrients comprise of vitamin E and possess
significant antioxidant activity. Many nutraceuticals
have been developed from rice bran which have
hypolipidemic, anti-tumor, anti-oxidant, ergogenic
and laxative properties. Inspite of having good
nutritional composition as well as providing health
benefits to humans, rice bran is still underutilized. An
important consumer product of rice bran is rice bran
oil which meets the specifications of edible vegetable
oil after physical and chemical refining processes.
The rice bran can be used as a source of healthy food
as well as a source of oil, provided it is stabilized by
suitable method to inactivate lipase enzyme, which
gets released after bran is separated from the grain.
So, keeping in mind the benefits of rice bran, it
should be provided opportunity for incorporation into
food products to enhance their nutritional value.
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