Affiliation:
1. Department of Food Engineering, Faculty of Engineering , Van Yüzüncü Yıl University , 65080, Van , Turkey
Abstract
Abstract
In this study, stabilization was performed using three different oven temperatures (110, (T1) 130 (T2) and 150 °C(T3)) in the oven set at 10% moisture. The effect of stabilization on lipase activity, functional, and thermal properties of rice bran. Lipase activity of control (27.92 U/g) was to be higher than stabilized rice bran samples. Starch gelatinization peak temperature ranged from 70.05 (T3) to 85.09 °C (control). DPPH scavenging effect of control was 12.99 mmol TE. The highest DPPH radical scavenging effect value (15.72 mmol TE) was determined in the T3 sample. ABTS radical scavenging effect of stabilized samples significantly increased (p < 0.05) and the increase for T1, T2, and T3 was found to be 73, 75, and 77%, respectively. The highest ferulic (4284 μg/g) and p-coumaric acid (1180 μg/g) contents were determined in T3 and T1 samples, respectively. The content of bound ferulic and p-coumaric acids of stabilized rice bran samples was 2.41 and 2.33 times higher than control samples. While prolamine content was 3.38–4.18 mg/mL; glutelin content ranged from 4.45 to 5.11 mg/mL. An obvious state change during stabilization was observed in all samples around 70–85.9 °C. The results of the study revealed that stabilization might change the functional and thermal properties of rice bran.
Subject
Engineering (miscellaneous),Food Science,Biotechnology
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