بررسی اثرات رئولوژیکی افزودن عصاره ی سبوس برنج به آب پرتقال به منظور غنی سازی آن

Rice bran is a waste of milling factories of our country despite having nutritious ingredients normally used as animal feed and poultry. In this research, Initially, Three varieties of rice, including Tarom, Anbarbo and Hashemi were selected and heavy metals of them were analyzed and then In order to select the appropriate method of bran extract, Aoutoclave at a temperature of 100 and 120 ° C for the extraction of rice bran were used, and in order to provide treatment of drink, The rice bran extract in amounts of 5%, 10%, 15% and 20% were used in the formulation of orange drink. After packing and pasteurization, the samples were kept in the refrigerator for three months and physical and chemical characteristic were evaluated. Rheological properties of samples and rice bran extracts using Brookfield (at 5 ° C) were studied and results showed that by using of Aoutoclave extraction method, increasing temperature increased the amount of extraction of compounds found in rice bran. Investigation of rheological properties of the extracts suggests that extracts showed the behavior of a Newtonian fluid. The results also show that increasing the amount of rice bran extract in the formulation of drink, consistency coefficient decreased and the flow index increased. Investigation of consistency coefficient of treatments during storage indicates that consistency coefficients were slightly lower in the second and increased again in the third month.