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• W264850853 abstract "Rice flour of variety MR 220, was developed by dry milling. Different levels of stabilised rice bran (10, 20, 30 and 40%) were incorporated for the development of rice bran flour. Chemical and nutritional evaluations were conducted on all samples. Results from chemical analyses indicated higher percentage in fat, protein, minerals, vitamins and dietary fibre in flour incorporated with rice bran than the control sample. The developed flour had higher oryzanol and tocopherol values than the control. Each developed rice flour was vacuum packed in bag laminated with oriented polypropylene/polypropylene and kept at ambient temperature for storage study. At 24 weeks storage period, samples incorporated with 40% rice bran packed in OPP/PP/vacuum bag, had the lowest increase in free fatty acid (FFA) values (13%). Results indicated that the addition of rice bran might influence the development of FFA in the samples and this might be due to the naturally occurring antioxidant in the rice bran which improved the shelf life of rice flour. *MARDI Bukit Raya Station, P.O. Box 1, 06707 Pendang, Kedah, Malaysia Authors’ full names: Rosniyana Ahmad, Hashifah Mohd Ali and Shariffah Norin Syed Abdullah E-mail: rosa@mardi.gov.my ©Malaysian Agricultural Research and Development Institute 2009 Introduction Products that are discarded or used for animals feeds, such as the by-products of milling industries, are nowadays largely applied to foods (Camire 1990). Cereal residues are one important source of dietary fibre and rice bran is in this group. Rice bran is a nutritionally valuable by-product obtained from the outer layers of rice kernel during milling process. Industrial processing of rice bran into edible products is attractive due to the abundance of rice bran as a by-product in the milling industry and the recognition of its commercial potential (Anderson and Guraya 2001). Rice bran contains 14–16% crude fibre, of which 3–4% is lysine (Shih et al. 1999), and is therefore of high nutritional value. Rice bran contains several components that are associated with health benefits. Research indicates that rice bran lowers blood cholesterol levels. It offers an advantage over other brans in that it can be tolerated by people who are gluten intolerant, or allegic to protein gluten, which is found in most cereal grains (Hammond 1994). Rice bran also increases faecal output and stool frequency, where both effects are significantly greater than observed for wheat bran fed at a similar intake of indigestible fibre (Saunders 1990). Studies also reported that rice bran is an effective stool-bulking agent. The oryzanol present in the rice bran is reported to have a function similar to vitamin E in promoting growth, facilitating capillary growth in the skin and improving blood circulation along with stimulating hormonal secretion (Luh et al. 1991)." @default.
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• W264850853 date "2009-01-01" @default.
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• W264850853 title "Improved quality and storage of rice flour (MR 220) by rice bran." @default.
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