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| Silveira,Cristina Moreira da; Badiale-Furlong,Eliana. |
| Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Functional properties; Solid-state fermentation; Defatted rice bran; Wheat bran. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600027 |
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| PAZUCH,Catiussa Maiara; KALSCHNE,Daneysa Lahis; SIEPMANN,Francieli Begnini; MARX,Itala Maria Gouveia; OLIVEIRA,Tatiane Cristina Gonçalves de; SPINOSA,Wilma Aparecida; CANAN,Cristiane; COLLA,Eliane. |
| Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemical properties and acceptance. A 22 Full Factorial Design (FFD) was applied to evaluate the aeration (0.25-1.00 VVM) and stirring (100-500 rpm) effect on the stoichiometric yield (SY), total concentration of ethanol and acetic acid yield (TCY), and acetic acid productivity (AAP). SY ranged from 26.26 to 79.97%, TCY ranged from 78.04 to 100.50%, and AAP varied from 0.056 to 0.473 g L-1 h-1. The stirring... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant activity; Defatted rice bran; Fermentation; Full factorial design; Phytic acid. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031117 |
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| Moraes,ML; Ledur,VS; Kessler,AM; Machado,PHM; Della,MP; Ribeiro,AML. |
| An experiment was conducted to evaluate the effect of an enzyme blend (EB) on the performance, diet metabolizability, phosphorus (P) retention, and bone mineralization of broilers fed diets containing 10% defatted rice bran (DRB). In total, 432 one- to 38-d-old male Cobb broilers were evaluated according to a completely randomized experimental design in 3 x 2 factorial arrangement. Three diets were tested with two nutrient reductions (NR) in the matrix (standard diet; NR I of 75 kcal/kg ME, 0.1% Ca and 0.1% available P; and NR II of 100 kcal/kg ME, 0.1% Ca and 0.1% available P) with or without the addition of an EB (200 g/t). The coefficients of total tract apparent retention (CTTAR) of the diets and P retention were determined by collecting excreta during... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broiler chicken; Defatted rice bran; Enzyme blend; Metabolism; Mineral retention; Performance. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000200191 |
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