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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #267850
Title: Use of milled-rice co-products in value-added food products

Author
item Shih, Frederick
item Daigle, Kim
item Cheuk, Sherwin

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 6/1/2011
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Milled-rice co-products, particularly rice bran, are rich in antioxidants. A correlation was found to exist between the antioxidant activity and the total phenolic content of these rice ingredients. When added to ground beef, their methanol extracts inhibited the lipid oxidation, with relative effectiveness in the order of rice hull > rice bran > brown rice. When the ingredients were applied directly to the beef, both defatted brown rice flour and rice bran strongly retarded the lipid oxidation. Rice wax was used in combination with pullulan in the preparation of edible films. The films could be useful as carriers of flavor and nutritional additives, or as barriers for separation and preservation purposes. Water vapor barrier properties were improved with increased addition of rice wax. Moisture sorption isotherms of the film were also studied, and the Brunauer-Emmet-Teller (BET) and Guggenheim-Anderson-de Boer (GAB) sorption models were tested to fit the experimental data. Changes in the sorption parameters, particularly, the decrease in monolayer moisture content (Mo), reflect the trend of reduced hydration capacity with increase addition of rice wax, providing useful information on water activity conditions to achieve stability for the composite film.