publication . Article . Other literature type . 2009

Chemical, Sensorial and Rheological Properties of a New Organic Rice Bran Beverage

FACCIN, Gerson Luis; MIOTTO, Letícia Adélia; VIEIRA, Leila do Nascimento; BARRETO, Pedro Luiz Manique; AMANTE, Edna Regina;
Open Access English
  • Published: 01 Sep 2009 Journal: Rice Science (issn: 1672-6308, Copyright policy)
  • Publisher: Elsevier
Abstract Rice bran is a solid residue from rice polishing that is used in animal nutrition and rice oil production. Cultivation conditions with agro-toxics, lipids instability, and tendency for mycotoxin contamination restrict its application in human nutrition. Therefore, organic agriculture is an alternative to use the properties of rice bran. Rice bran beverage is a new cereal product from organic rice. This work presents the preliminary results of the chemical and rheological studies of a bath pasteurized rice bran beverage. Compared with integral defatted milk, soy extracts, and brown rice low-fat milk, the rice bran beverage studied in this work presents i...
Medical Subject Headings: food and beveragesdigestive, oral, and skin physiology
free text keywords: beverage, composition, residue, rice bran, viscosity, Plant culture, SB1-1110, Biotechnology, Agronomy and Crop Science, Plant Science, Bran, Food science, Pasteurization, law.invention, law, Animal nutrition, Mycotoxin, chemistry.chemical_compound, chemistry, Composition (visual arts), Human nutrition, Shelf life, Biology, Brown rice
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