Doaa, A. (2018). Rice Bran as a Functional Food for Elderly in Egypt. Alexandria Journal of Agricultural Sciences, 63(3), 141-147. doi: 10.21608/alexja.2018.81829
A. A.AbdelBary Doaa. "Rice Bran as a Functional Food for Elderly in Egypt". Alexandria Journal of Agricultural Sciences, 63, 3, 2018, 141-147. doi: 10.21608/alexja.2018.81829
Doaa, A. (2018). 'Rice Bran as a Functional Food for Elderly in Egypt', Alexandria Journal of Agricultural Sciences, 63(3), pp. 141-147. doi: 10.21608/alexja.2018.81829
Doaa, A. Rice Bran as a Functional Food for Elderly in Egypt. Alexandria Journal of Agricultural Sciences, 2018; 63(3): 141-147. doi: 10.21608/alexja.2018.81829
Rice Bran as a Functional Food for Elderly in Egypt
Rice Technology Training Center, Field Crops Research Institute, Agricultural Research Center
Receive Date: 12 April 2020,
Accept Date: 12 April 2020
Abstract
The bran, which is an important by-product obtained during rice milling, amount to be around 1/10 of the weight of rice grain. Rice bran is the most outer part of the cargo rice including the embryo (Germ) that is removed during the rice process to produce white rice. This bran is reported to be high in natural vitamins and minerals, particularly vitamin E. The current study is designed to prepare cookies from stabilized rice bran that could prevent many diseases and evaluate health properties by consuming a quality of cookies. The main objectives of this research were to evaluate the suitability of Microwave stabilized rice bran (MSRB) and Oven heat stabilized rice bran (OSRB) supplemented cookies and to bake and test the rice bran supplemented cookies for the chemical, physical and sensory evaluation. Freshly milled bran was treated with heat by placing it in a Microwave for 3 minutes to get MSRB. Whereas to prepare OSRB, the rice bran was placed in an oven, maintained at a temperature of 120 °C for 10 to15 seconds. The cookies were prepared by supplementing rice bran in wheat flour at 0, 5, 10, 15 and 25 percent level respectively. Chemical analysis, minerals determination, physical and sensory evaluation were conducted on all cookies samples. Results revealed that small to moderate inclusion levels of rice bran, especially in the range of 10 to 15 percent, resulted in acceptable baked products. The cookies prepared with rice bran were of improved its nutritional value There for it is suggested that stabilization of rice bran must be used in baking industry to provide value added products to consumer. Hence it is inferred from these findings that supplementing cookies with OSRB from 10 – 15% is more suitable for production of rice bran supplemented cookies.
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