Nutritional composition of rice bran submitted to different stabilization procedures
| Dublin Core | PKP Metadata Items | Metadata for this Document | |
| 1. | Title | Title of document | Nutritional composition of rice bran submitted to different stabilization procedures |
| 2. | Creator | Author's name, affiliation, country | Simone Aparecida dos Santos Conceição Faria; University of São Paulo; Faculty of Pharmaceutical Sciences; Department of Food and Experimental Nutrition |
| 2. | Creator | Author's name, affiliation, country | Priscila Zaczuk Bassinello; EMBRAPA; Rice and Beans Research Center |
| 2. | Creator | Author's name, affiliation, country | Marilene de Vuono Camargo Penteado; University of São Paulo; Faculty of Pharmaceutical Sciences; Department of Food and Experimental Nutrition |
| 3. | Subject | Discipline(s) | |
| 3. | Subject | Keyword(s) | Rice bran^i1^snutritional composit;Rice bran^i1^snutritional va;Rice bran^i1^sheat treatm;Oryza sativa^i1^sphytochemis;Human diet;Fatty acids^i1^sin f;Minerals^i1^sin f;Enzymatic inactivation |
| 4. | Description | Abstract | In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of rice bran in the human diet. The following homemade heat treatments were applied: roasting on a conventional stove or heating in a microwave oven. Based on the results, the different heating methods affected sample composition, since the levels of some nutrients of treated samples showed significant changes (p<0.05) compared to corresponding raw samples. The rice bran treated on a conventional stove produced products with lower moisture (5.14±0.10 g/100 g) and nutrients such as sodium 11.8%; palmitic acid 9.9% and stearic acid 8.1%. The microwave oven procedure resulted in better nutrient preservation, with slightly higher moisture content (6.28±0.10 g/100 g), and appears to be a practical and rapid tool for home heat stabilization of rice bran. |
| 5. | Publisher | Organizing agency, location | Universidade de São Paulo. Faculdade de Ciências Farmacêuticas |
| 6. | Contributor | Sponsor(s) | |
| 7. | Date | (YYYY-MM-DD) | 2012-12-01 |
| 8. | Type | Status & genre | Peer-reviewed Article |
| 8. | Type | Type | |
| 9. | Format | File format | |
| 10. | Identifier | Uniform Resource Identifier | https://www.revistas.usp.br/bjps/article/view/53019 |
| 10. | Identifier | Digital Object Identifier (DOI) | http://dx.doi.org/10.1590/S1984-82502012000400008 |
| 11. | Source | Title; vol., no. (year) | Brazilian Journal of Pharmaceutical Sciences (Impresso); Vol 48, No 4 (2012) |
| 12. | Language | English=en | en |
| 13. | Relation | Supp. Files | |
| 14. | Coverage | Geo-spatial location, chronological period, research sample (gender, age, etc.) | |
| 15. | Rights | Copyright and permissions |
Copyright (c) 2017 Brazilian Journal of Pharmaceutical Sciences (Impresso) This work is licensed under a Creative Commons Attribution 4.0 International License. |