THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD

A. Nafisah, N. Nahrowi
{"title":"THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD","authors":"A. Nafisah, N. Nahrowi","doi":"10.33512/fsj.v3i1.12225","DOIUrl":null,"url":null,"abstract":"Rice bran and pollard are by-products of the rice and wheat milling process. These two ingredients are generally not used as the main raw material for food products and are diverted as feed ingredients due to their low nutritional content. The nutrient content that is still present in pollard and rice bran, especially fiber and anti-nutrients, is very useful for people with diabetes and obesity. The aim of this study was to analyze the effect of fractionation on nutrient content and to separate the components of pollard and rice bran using a gravity and molecular weight approach. The experimental design used was CRD (Completely Random Design) Factorial 2 × 3 × 3 for physical test data. Factor A is the material, namely pollard and rice bran, factor B is the position of the fraction, namely top, middle and bottom. Data analysis was performed by analysis of variance (ANOVA) and the significant one will be further analyzed using Duncan's test. The chemical property values were analyzed descriptively. The results showed that the value of bulk density (g l), compacted bulk density (g l), specific gravity (kg l), angle of purpose () of pollard and rice bran were significantly different (P<0.05) on all three fractions. The highest physical parameters for pollard were at the bottom fraction with the value 386.47 g g l, 537.28 g l, 1.42 kg l, ST 46.98. The highest physical parameters for rice bran were at the upper fraction with the value of 394.09 g l, 526.33 g l, 1.50 kg l, 46.01. Crude fiber content (%) of pollard and rice bran were the upper fractions 6.77 and 21.69, middle fractions 8.19 and 34.70, lower fractions 5.52 and 32.76. Fractionation technology can separate food ingredients based on chemical components, especially crude fiber. The physical properties of pollard and rice bran after fractionation generally improved in quality. The fraction that has the best physical and chemical quality is the lower fraction for pollard and the upper fraction for rice bran. The middle fraction has the highest crude fiber content, so it has the potential to be a raw material for making high fiber processed food.","PeriodicalId":52713,"journal":{"name":"Food ScienTech Journal","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food ScienTech Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33512/fsj.v3i1.12225","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2

Abstract

Rice bran and pollard are by-products of the rice and wheat milling process. These two ingredients are generally not used as the main raw material for food products and are diverted as feed ingredients due to their low nutritional content. The nutrient content that is still present in pollard and rice bran, especially fiber and anti-nutrients, is very useful for people with diabetes and obesity. The aim of this study was to analyze the effect of fractionation on nutrient content and to separate the components of pollard and rice bran using a gravity and molecular weight approach. The experimental design used was CRD (Completely Random Design) Factorial 2 × 3 × 3 for physical test data. Factor A is the material, namely pollard and rice bran, factor B is the position of the fraction, namely top, middle and bottom. Data analysis was performed by analysis of variance (ANOVA) and the significant one will be further analyzed using Duncan's test. The chemical property values were analyzed descriptively. The results showed that the value of bulk density (g l), compacted bulk density (g l), specific gravity (kg l), angle of purpose () of pollard and rice bran were significantly different (P<0.05) on all three fractions. The highest physical parameters for pollard were at the bottom fraction with the value 386.47 g g l, 537.28 g l, 1.42 kg l, ST 46.98. The highest physical parameters for rice bran were at the upper fraction with the value of 394.09 g l, 526.33 g l, 1.50 kg l, 46.01. Crude fiber content (%) of pollard and rice bran were the upper fractions 6.77 and 21.69, middle fractions 8.19 and 34.70, lower fractions 5.52 and 32.76. Fractionation technology can separate food ingredients based on chemical components, especially crude fiber. The physical properties of pollard and rice bran after fractionation generally improved in quality. The fraction that has the best physical and chemical quality is the lower fraction for pollard and the upper fraction for rice bran. The middle fraction has the highest crude fiber content, so it has the potential to be a raw material for making high fiber processed food.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
花粉和米糠作为高纤维加工食品原料的潜力
米糠和花粉是大米和小麦碾磨过程的副产品。这两种成分通常不作为食品的主要原料,由于其营养含量低,被转为饲料成分。花粉和米糠中仍然存在的营养成分,特别是纤维和抗营养素,对糖尿病和肥胖患者非常有用。本研究的目的是分析分级对营养成分的影响,并使用重力和分子量方法分离花粉和米糠的成分。所使用的实验设计是CRD(完全随机设计)因子2×3×3,用于物理测试数据。因子A是物质,即花粉和米糠,因子B是分数的位置,即顶部、中间和底部。数据分析通过方差分析(ANOVA)进行,显著的数据将使用邓肯检验进行进一步分析。对化学性能值进行了描述性分析。结果表明,三个组分的花粉和米糠的堆积密度(g/l)、压实堆积密度(g1)、比重(kg l)、目的角()值均有显著差异(P<0.05)。花粉的最高物理参数在底部,分别为386.47 g g l、537.28 g l、1.42 kg l、ST 46.98。米糠的物理参数最高,分别为394.09 g l、526.33 g l、1.50 kg l、46.01。花粉和米糠的粗纤维含量(%)分别为上部6.77和21.69,中部8.19和34.70,下部5.52和32.76。分级技术可以根据化学成分,特别是粗纤维,分离食品成分。分离后的花粉和米糠的物理性质在质量上普遍得到改善。具有最佳物理和化学性质的部分是花粉的较低部分和米糠的较高部分。中间部分的粗纤维含量最高,因此有潜力成为制造高纤维加工食品的原料。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
自引率
0.00%
发文量
10
审稿时长
8 weeks
期刊最新文献
Physicochemical Characteristics and Dietary Fiber of Analog Rice from Seaweed (Sargassum sp.) and Beneng Taro Combination Assessment of Unfermented Beverages Intake by Adult Population in Herat City Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) Beverages Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1