Pilot production of protein concentrate from rice bran [study conducted in the Philippines]
1981
Pablo, I.S. | Camodag, J.R. | Rivera, E.S. (Philippine Women's Univ., Netro Manila)
Rice bran protein concentrates CRBPC) were prepared from three classes of rice bran by the Wet Alkaline Extraction Method of Saunders et al. (1975). Percent yield and protein content were affected by the mesh size, method of drying and stabilization of rice bran. The height protein and percent yield of 28-31% and 25-28%, respectively, were obtained from first class Cono-milled rice bran with 50-70% sixty mesh size particles. Analyses of some functional properties of RBPC indicated that it would be more suitable to introduce into solid foods rather than in liquids. Incorporation in the same product formulations showed that it is acceptable up to 10% level without creating any organoleptic problems and at the same time increasing the protein content of the product by as much as 50%.
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