Volume 19, Issue 130 (2022)                   FSCT 2022, 19(130): 1-9 | Back to browse issues page


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1- Department of Food Sience & Technoloy, Sari Agricultural Siences and Natural Resources University(SANRU)
2- Department of Food Sience & Technoloy, Sari Agricultural Siences and Natural Resources University(SANRU) , reza_kenari@yahoo.com
Abstract:   (975 Views)
In this research, the effects of extrusion process ( at 120 c° and 140 c° )  on amount of fat, ash, protein, fiber and phytic acid in bran of two kinds of tarom and khazar rice are studied. According to the results, it can be summarized announced, the extrusion process significantly reduced the amount of phytic acid and temperature of 120 c°  was more efficient and it caused a decrease of phytic acid about 53% and 52% in tarom and khazar rice cultivars, respectively. Amount of protein and total ash did not change significantly with extrusion, while we found an increase in fiber and fat percentage in bran. In fact, the extrusion process reduces the anti-nutritional composition such as phytic acid by helping to release oil and  also improved the oil extraction efficiency. In addition, it did not have a significant effect on the protein content of bran of rice.
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Article Type: Original Research | Subject: Cereal and products technology
Received: 2021/05/29 | Accepted: 2021/09/19 | Published: 2022/10/2

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