Single screw conveyor can be used for rice bran lipase inactivation shown by inhibiting the increase in free fatty acids significantly. 2. The best treatment is the ...
UTILIZATION OF RICE BRAN AS FUNCTIONAL INGREDIENTS Slamet Budijanto Department of Food Science and Technology, Faculty Agricultural Engineering and Technology, Bogor Agricultural University South East Asian Food and Agricultural Science and Technology (Seafast) Center, Bogor Agricultural University
INTRODUCTION Nasional Production of paddy: 75 Million ton (BPS, 20125)
1. Rice 2. rice husk 3. Rice bran (10%)
Feed Stuff Posibble to make Food Ingridient?
Rice Bran Composition SFA = 17.6 %
C 14 : 0 = 0.3 % C 16 : 0 = 15 % Micronutrient:
mg/Kg
Tocoferol Tokotrienol
181.3 72-612
G-oryzanol
16
B Complex Vitamine
200
C 18 : 0 = 1.7 % C 20 : 0 = 0.6 %
Unsaturated Fatty Acid= 81.5 % C 18 : 1 = 43 %
C 18 : 2 = 37 % C 18 : 3 = 1.5 %
The limitation of Rice Bran Utilization LEMAK Fat +
Lipase Lypase and Lipoksigensau Lyposigenase
FFA Lypase
Ketengikan Rancidity
Lypoxigenase
• The cause of damage rice bran is the activity of lipase and lipoxygenase, which will be activated after the milling process. • To utilize bran optimally should an effort to do the inactivation of these enzymes
Figure increase pattern of free fatty acids (FFA) during storage
During storage, the increase in free fatty acids are relatively very fast. Rice varieties have different relative speeds. Need stabilization soon if you want to use as a food / feed ingridient
RICE BRAN STABILIZATION
Enzyme inactivation by No- extrusion
single screw conveyor is suaitable for Small scale RMU
RICE BRAN STABILIZATION Stabilized by Single Screw Conveyor 45 40 35 30 25 FFA(%) 20 15 10 5 0
39.91
6.75
segar
A100
3.09
4.53
3.47
3.13
A120 A140 Treatment
B100
B120
B140
3.21
Percentage of FFA After 2 Weeks Storage
RICE BRAN STABILIZATION
Note: SRB=Stabilized Rice Bran
Increase Pattern of Free Fatty Acid of Rice Bran and Stabilized Rice Bran
RICE BRAN STABILIZATION The total content of Υ-oryzanol After Stabilization 3000 2500
a
Concentration of ϒ-oryzanol 2000 (ug/g)
b
c c
c
c
B120
B140
d
1500 1000 500 0
Segar
A100
A120
A140
B100
Experimental Treatment
RICE BRAN STABILIZATION 300 250 Concentration of α-tokoferol (ug/g)
242.14
227.98 230.89 227.79 236.86 227.48 192.81
200 150 100 50 0 segar
A100
A120
A140
B100
B120
B140
Experimental Treatment
The content of α-tocopherol after Stabilization
Data from Rice Bran Stabilization study concluded: 1. Single screw conveyor can be used for rice bran lipase inactivation shown by inhibiting the increase in free fatty acids significantly. 2. The best treatment is the treatment of screw speed of 15 Hz and a temperature of 120 ° C with a free fatty acid content 69
Characteristic Water Content(%)
Sumber: a). Our Reasearch, b)Ohtsubo (2005), c)Liu, et al (2011)
Sensory Analysis: Analog Rice vs Beras cerdas 6 5 4 3 2 1 0
5.13a
5.5a 4.76b
4.97a
4.9a
3.79b
Warna
Tekstur
Beras analog bekatul
Keseluruhan Beras cerdas
6 5 4 3 2 1 0
4.72a 3.54a
3.88a
Warna
4.03b
Tekstur
Nasi beras analog bekatul
4.35b
4.79a
Rasa
4.51a
4.05b
Keseluruhan
Nasi beras cerdas
Data from this study concluded: Rice analog has the potential to be developed as a functional food with high dietary fiber content of 13.3% (> 6%), containing bioactive components that act as antioxidants (tocopherols and oryzanol), and a low glycemic index 54 (
