Effect of different excipients on physicochemical properties of the functional rice bran tablet: univariate and multivar
- PDF / 1,099,056 Bytes
- 11 Pages / 595.276 x 790.866 pts Page_size
- 73 Downloads / 201 Views
ORIGINAL PAPER
Effect of different excipients on physicochemical properties of the functional rice bran tablet: univariate and multivariate studies on a novel food supplement Amir Pourfarzad1 · Aysan Yousefi2 Received: 5 March 2020 / Accepted: 6 November 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Nowadays, consumers pay attention to the health-related properties of the food as well as their nutritional worth. Rice bran includes high amounts of proteins, fats, minerals, B vitamins and dietary fibers. These properties can contribute to health enhancement through declining the rate of cancer, cardiovascular diseases, renal stones and hyperlipidemia. In this study, the influence of gelatin, xanthan, and guar gums (at 0, 5, and 10%) on the physicochemical, shelf life, sensory and image properties of functional rice bran tablets was investigated. The results displayed that the gums addition leads to changes of tablets chemical properties. The acidity and peroxide content of the gum-containing samples was significantly lower than the control sample. The highest amount of disintegration time, hardness and moisture content was observed in samples containing 10% xanthan in first and 30th days of storage. Sensory analysis revealed that gelatin, xanthan and guar did not significantly affect the color, aroma, taste and flavor of the rice bran tablets. Sensory panelists liked the samples containing 10% xanthan in terms of texture and overall acceptance as an excellent food supplement. Principal component analysis (PCA) allowed categorizing specialties. Partial least squares regression (PLSR) models were applied to find out the relationships between sensory and instrumental data. Keywords Gelatin · Guar · Rice Bran · Tablet · Xanthan
Introduction Rice (Oryza sativa) as a member of Gramineae family is one of the most important cereal grains. It can be annual or perennial and is divided into Asian and African groups. Rice grain and its related products are food staple of over 40% of the people worldwide [1]. Rough rice, or paddy, surrounded by a loose outer hull or husk. The white starchy endosperm kernel of rice is enclosed by a firmly adhering bran coat and germ. All rice is milled before utilization, producing hull, bran, germ, and white rice. Rice bran is one of the wastes of rice milling factories. It is used extensively as animal feed, fuel or fertilizer throughout the world [2]. Rice bran is rich * Amir Pourfarzad [email protected] 1
Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
Department of Food Science, Rasht Branch, Islamic Azad University, Guilan, Rasht, Iran
2
in protein (12–16%), fat (16–22%) and raw fiber (8–12%). It can be also regarded as a rich source of vitamins and minerals such as thiamin, niacin, aluminum, chlorine, iron, magnesium, phosphorus, potassium, silicon, sodium, and zinc. It is also a good source of vitamin E such as tocopherols (alpha, beta, sigma, and gamma). These compou
Data Loading...
