アカデミックプラザ2013

研究概要

Study on Value addition to Rice Bran by Extrusion Technology

研究機関名

Bhai Gurdas Institute of Engineering and Technology

代表者

Dr. Tanuja Srivastava

本研究の主旨

Rice bran, a by-product of rice milling industry, rich in protein, fat and antioxidants but is currently under utilized to prepare functional food. Deoiled cake, a residue of rice bran after extraction of oil, possesses high protein and vitamin contents. It keeps humans healthy due to low fat content. So, the defatted rice bran can be utilized to make value added edible food products by extrusion cooking. Use of twin screw extruders is rapidly gaining acceptance for manufacture of products requiring mixing, cooking, forming and puffing. Chemical composition of deoiled rice bran like moisture, protein, oil, ash contents determined before proceeding with extrusion process. Raw materials are held in a warm, moist, mixing environment for some time and then discharged into the extruder. By this process, desire moisture content of raw material obtained. After controlling desired moisture with suitable amount of water, raw material fed in extruder for further processing. A Texture Analyzer (Stable Micro Systems) used to measure the hardness and texture of ready-to-eat extrudates. The present work is designed to utilize rice bran and exploring its acceptability for food purpose as a cheap source of protein.

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