Volume 19, Issue 124 (2022)                   FSCT 2022, 19(124): 157-170 | Back to browse issues page


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Mohammadi A, Shahidi S, Rafe A, Naghizadeh Raeisi S, Ghorbani-HasanSaraei A. Extraction and characterization of rice bran protein and its utilization in low-fat dairy dessert as a substitute for dairy protein. FSCT 2022; 19 (124) :157-170
URL: http://fsct.modares.ac.ir/article-7-58817-en.html
1- Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch
2- Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch , sashahidy@yahoo.com
3- Department of Food Processing, Research Institute of Food Science and Technology (RIFST)
Abstract:   (1351 Views)
Rice bran protein is a valuable plant protein that has received much attention in recent years due to its unique functional, nutritional, and hypoallergenic properties. The purpose of this paper is to study the utilization of the rice bran protein (RBP) in low-fat dairy dessert for children who have been shown milk protein allergy. Protein concentrates were prepared from defatted rice bran and analyzed for their functional properties. Rice (Champa Variety) bran proteins were prepared by alkaline extracted. The functional properties of rice bran protein (solubility, foaming capacity and stability, water and oil absorption capacity and Emulsifying properties) were determined. Also physicochemical, sensory properties and texture of low-fat dairy dessert were determined. It was found that pH was significantly effective in the RBP functional properties (P<0.05). Water absorption capacity and oil absorption capacity of RBP were obtained 4.21 g/g and 3.87 g/g, respectively. The results indicated that RBP concentrate can be effectively used for various functional food formulations like dairy dessert. The effect of protein on the color properties of dairy dessert was significant. Whiteness Index was, however, decreased by increasing rice bran protein but yellowness index was increased by increasing rice bran protein in the dessert. There was no significant difference between protein-containing dessert samples (P<0.05). Textural characteristics of dairy dessert containing rice bran protein were significantly different from dairy dessert containing milk protein. Dairy dessert containing rice bran protein showed more desirable sensory properties than the protein-free sample but dairy dessert containing skim milk was better.
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Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2022/01/19 | Accepted: 2022/02/22 | Published: 2022/05/31

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