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Preparation rice bran protein concentrate, studying its functional properties and use it in, pasta (noodles) preparation | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 13, Issue 1, 2013, Pages 7-13 | ||
| Author | ||
| Abstract | ||
| Using rice bran rice (Sehala) which is rice bran by product of rice milling in preparation protein concentrate and then estimate the content of protein and amino acids also studied the attributes of functionality, such as it solubility, the absorption of water and fat, in addition to its ability boiled configure and install the foam, and then added to the semolina wheat by coarse (5 and 10%) and used in the manufacture of noodles product and studied the impact of consolidation affixed to the sensory and cooking qualities . The results showed that the percentage of protein in the concentrate protein was 70%, and that the content of essential amino acids lysine , threonine and isoleucine reached (325, 230,333.4) mg / g protein, also the results explained, the applicability protein concentrate solubility varied depending on the different pH and reached its highest solubility of 64% at pH 9 and the lower solubility of 5% at pH 4, and was its ability to retain water and fat higher than the viability of egg albumin and approximate to Casein and was (4 , 2) ml / g protein, results also show that the protein concentrate of the rice bran has ability to configure and install the foam less than the albumin eggs, amounting to the capacity and stability of foam 20 ml and 110 minutes and egg albumin 22 ml and 118 minutes, The results refered that adding the protein concentrate to the pasta product led to the improvement of some characteristics sensual like the texture and flavor as it was good of the characteristics culinary as it led to low rate of weight loss and increase the pasta weight after cooking compared to control sample. | ||
| Keywords | ||
| rice bran protein; properties; preparation | ||
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