APPLICATION OF ANTHOCYANIN EXTRACTS OF RICE BRAN IN SELECTED FOOD PRODUCTS
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Date
41475
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University of Agricultural Sciences GKVK, Bangalore
Abstract
Pigmented rice is naturally coloured rice comprises anthocyanins.
The bran is being wasted during rice milling process, which contains
anthocyanins and needs to be exploited as natural colouring agent.
Present study revealed that rice bran was safe from microbes, heavy
metals, pesticide residue and was stabilized by three stabilization
methods (microwave, autoclave and pressure cooking). Results revealed
that microwave stabilization is best suitable for bran. The
macronutrients for moisture, protein, fat, ash and carbohydrate were
5.3, 16.67, 14.23, 5.62, 44.68 g per 100 g respectively and it includes
7.85 g of crude fibre, total dietary fibre of 23.34 g, insoluble dietary fibre
21.17 g and soluble dietary fibre 2.17g. Mineral content of bran indicates
that the calcium, phosphorus, iron, magnesium, sodium, potassium,
copper, manganese and zinc were 52.1, 1194.3, 27.04, 158.8, 3.41,
361.40, 0.61, 12.53 and 6.09 mg per 100g respectively. The extraction of
anthocyanin from rice bran by acidified ethanol extraction method was
8.8 g per 100 g of bran. Since these anthocyanins were heat sensitive,
milk products and icing were selected to incorporate from 0.25 to 1 and 1
to 3 per cent level respectively and stored at 4⁰ C. It was revealed that
developed milk products and icing were best accepted at 0.50 and 3 per
cent level of anthocyanin incorporation respectively. Storage study
revealed there was no microbial load in the developed products. Hence
anthocyanin as a natural colouring agent can be successfully
incorporated in food products.
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