文章基本信息

标题：Properties of Full Fat Rice Bran and Yoghurt Fortified with it
本地全文：下载
作者：Ahmed M.S. Hussien ; Hayam M. Abbas ; Hala M. Bayoumi 等
期刊名称：International Journal of Dairy Science
印刷版ISSN：1811-9743
电子版ISSN：1811-9751
出版年度：2017
卷号：12
期号：3
页码：170-176
DOI：10.3923/ijds.2017.170.176
出版社：Academic Journals Inc., USA
摘要：Objective: Properties of Egyptian variety of Full Fat Rice Bran Powder (FFRBP) and the resultant yoghurt fortified with it were evaluated. Materials and Methods: Physical, chemical and functional properties of FFRBP (Sakha 103) were determined. Results: Gross chemical composition of FFRBP was 9.12, 9.15, 9.15, 42.13 and 38.03% for proteins, lipids, ash, crud fibers and carbohydrates, respectively. The total phenol compounds content in FFRBP was 3.48 mg g¹ as gallic, while flavonoids value was 1.68 mg g¹ as catachin and carotenoids ratio was 1.98 mg g¹ as Beta Carotene Equivalents (BCE). The water-holding capacity and oil-holding capacity were 3.2 g g¹, 2.5 mL g¹, respectively. Emulsifying activity and emulsion stability were also estimated. Buffalos milk was fortified with FFRBP at rate of 0, 1, 3 or 5% to create 4 yoghurt treatments and were stored at 5±2°C for 7 days. The FFRBP had no significant effect on pH value of obtained yoghurt compared with control sample (0% FFRBP). However, viscosity and redness degree of the fortified samples were increased. The whiteness degree of yoghurt was decreased as a percentage of FFRBP increased. Fortification of buffalo's milk with 1% w/v of FFRBP gave the best acceptability and excellent preference by panels. Conclusion: Rice bran is a cheap and valuable healthy by-product, which available from milling Egyptian factories. Fortification the yoghurt-milk with 1.0% FFRBP was succeeding in preparing acceptable yoghurt-product which had good physical properties beside its nutritious ingredients. In future, it can be applied these results at industrial scale.