Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating
The present paper presents a preliminary study of the chemical composition of local stabilized rice bran. The four rice-bran milling fractions, after stabilization by microwave heating on site at the rice mill, were analyzed for their chemical composition. The content of all fractions tested (in g/1...
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Elsevier
2007
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| Online Access: | http://psasir.upm.edu.my/id/eprint/4711/ http://psasir.upm.edu.my/id/eprint/4711/1/Preliminary%20study%20of%20the%20chemical%20composition%20of%20rice%20milling%20fractions%20stabilized%20by%20microwave%20heating.pdf |
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| author | Abdul Hamid, Azizah Raja Sulaiman, R. R. Osman, Azizah Saari, Nazamid |
| author_facet | Abdul Hamid, Azizah Raja Sulaiman, R. R. Osman, Azizah Saari, Nazamid |
| author_sort | Abdul Hamid, Azizah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The present paper presents a preliminary study of the chemical composition of local stabilized rice bran. The four rice-bran milling fractions, after stabilization by microwave heating on site at the rice mill, were analyzed for their chemical composition. The content of all fractions tested (in g/100 g) consisted of 8.7–18.9 fat, 8.8–15.2 protein, 8.5–12.6 moisture, 4.2–7.7 ash, 22.2–44.8 total carbohydrates (by difference) and 18.3–30.5 total dietary fibre. It is encouraging to note that total phenolic compounds of all fractions were detected at 257–488 mg ferulic acid equivalent per 100 kg, while carotenoid contents were found to be in the range of 58.7–216 μg/100 g. The amino acid composition varied within wide limits with proline, histidine and threonine as the amino acids. Higher concentrations of amino acids found (in decreasing order) were arginine, glutamic acid, aspartic acid and serine. Phosphorus and potassium were among the major mineral constituents of rice bran, with values up to 1633 mg/100 g. The first rice bran fraction was found to be highest in energy, fat and minerals and could be a very good source of dietary fiber and other nutrients.
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| first_indexed | 2025-11-15T07:18:44Z |
| format | Article |
| id | upm-4711 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:18:44Z |
| publishDate | 2007 |
| publisher | Elsevier |
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| spelling | upm-47112015-12-08T08:24:56Z http://psasir.upm.edu.my/id/eprint/4711/ Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating Abdul Hamid, Azizah Raja Sulaiman, R. R. Osman, Azizah Saari, Nazamid The present paper presents a preliminary study of the chemical composition of local stabilized rice bran. The four rice-bran milling fractions, after stabilization by microwave heating on site at the rice mill, were analyzed for their chemical composition. The content of all fractions tested (in g/100 g) consisted of 8.7–18.9 fat, 8.8–15.2 protein, 8.5–12.6 moisture, 4.2–7.7 ash, 22.2–44.8 total carbohydrates (by difference) and 18.3–30.5 total dietary fibre. It is encouraging to note that total phenolic compounds of all fractions were detected at 257–488 mg ferulic acid equivalent per 100 kg, while carotenoid contents were found to be in the range of 58.7–216 μg/100 g. The amino acid composition varied within wide limits with proline, histidine and threonine as the amino acids. Higher concentrations of amino acids found (in decreasing order) were arginine, glutamic acid, aspartic acid and serine. Phosphorus and potassium were among the major mineral constituents of rice bran, with values up to 1633 mg/100 g. The first rice bran fraction was found to be highest in energy, fat and minerals and could be a very good source of dietary fiber and other nutrients. Elsevier 2007 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/4711/1/Preliminary%20study%20of%20the%20chemical%20composition%20of%20rice%20milling%20fractions%20stabilized%20by%20microwave%20heating.pdf Abdul Hamid, Azizah and Raja Sulaiman, R. R. and Osman, Azizah and Saari, Nazamid (2007) Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating. Journal of Food Composition and Analysis, 20 (7). pp. 627-637. ISSN 0889-1575 http://dx.doi.org/10.1016/j.jfca.2007.01.005 10.1016/j.jfca.2007.01.005 English |
| spellingShingle | Abdul Hamid, Azizah Raja Sulaiman, R. R. Osman, Azizah Saari, Nazamid Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating |
| title | Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating |
| title_full | Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating |
| title_fullStr | Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating |
| title_full_unstemmed | Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating |
| title_short | Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating |
| title_sort | preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating |
| url | http://psasir.upm.edu.my/id/eprint/4711/ http://psasir.upm.edu.my/id/eprint/4711/ http://psasir.upm.edu.my/id/eprint/4711/ http://psasir.upm.edu.my/id/eprint/4711/1/Preliminary%20study%20of%20the%20chemical%20composition%20of%20rice%20milling%20fractions%20stabilized%20by%20microwave%20heating.pdf |