Chemical,Sensorial and Rheological Properties of a New Organic Rice Bran Beverage

作     者：Gerson Luis FACCIN Leila do Nascimento VIEIRA Letícia Adélia MIOTTo Pedro Luiz Manique BARRETO Edna Regina AMANTE 

作者机构：Department of Food Science and TechnologyUniversity Federal of the Santa CatarinaRod Admar Gonzaga1346-Itacorubi FlorianópolisSCCEP 88034001Brazil 

出 版 物：《Rice science》 (水稻科学（英文版）)

年 卷 期：2009年第16卷第3期

页      面：226-234页

学科分类：0710[理学-生物学] 0831[工学-生物医学工程（可授工学、理学、医学学位）] 09[农学] 0901[农学-作物学] 0836[工学-生物工程] 0902[农学-园艺学] 

主　　题：beverage composition residue rice bran viscosity 

摘      要：Rice bran is a solid residue from rice polishing that is used in animal nutrition and rice oil production. Cultivation conditions with agro-toxics, lipids instability, and tendency for mycotoxin contamination restrict its application in human nutrition. Therefore, organic agriculture is an alternative to use the properties of rice bran. Rice bran beverage is a new cereal product from organic rice. This work presents the preliminary results of the chemical and rheological studies of a bath pasteurized rice bran beverage. Compared with integral defatted milk, soy extracts, and brown rice low-fat milk, the rice bran beverage studied in this work presents itself as an important source of minerals and unsaturated lipids. All essential amino acids were found in this product. Glutamic and aspartic acids were predominant. Bath pasteurization at boiling water temperature for 15 and 30 min was adequate for microbiological safety. Refrigeration storage for 20 days, evaluated by pH and acidity variations, was ideal for assessment of the beverage conservation time. The beverage viscosity was of the Newtonian standard behavior, and its viscosity during storage was not a good parameter to evaluate shelf life. Sensory preference tests showed positive perspectives for this new beverage.