Instant organic rice bran milk : A nutritional quality aspect
2018
Issara, U. | Rawdkuen, S.
The nutritional value of rice bran (RB) is interesting for using as food ingredients in any healthy beverages. Functional drink is one of in fashion products cause of its health concern. This study aimed to produce instant organic rice bran milk (IRBM) with nutritional properties determinations. IRBM was prepared by using spray drying technique of pasteurized organic rice bran milk (ratio of RB to water 1:15 (w/v), xanthan gum (0.1%, w/v), sugar (5%, w/v), and vanilla flavor (5%, v/v)). Yield of IRBM was 52.42% based on the initial RB weight. Palmitic acid (C16:0) was the major free fatty acid (FFA) (124g/100g). The FFA (ω-3, ω-6 and ω-9) was observed, while trans fat was not illustrated in the IRBM. In terms of amino acid (AA), IRBM is rich of lysine, phenylalanine, and leucine (624.23, 566.64 and 552.79 mg/100g). Phosphorus, potassium, and magnesium were abundant in IRBM (7911.50, 5687.50, and 3311.50 mg/kg), meanwhile iron (15.25 mg/kg) was the lowest. Vitamin B and vitamin E can be found in IRBM. Nevertheless, nutrition value of IRBM was adequate as recommended for consumption per day. According to the results, IRBM could be an alternative healthy beverage and value-added products from rice bran.
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Эту запись предоставил Universiti Putra Malaysia