Changes in total dietary fiber content and quality of brown rice bran by complex fermentation
Year: 2024
Type: article
Abstract: This study analyzed total dietary fiber content and quality characteristics according to complex fermentation (enzyme and yeast) of brown rice bran as a recycling resource. The initial fermentation conditions were set at 30°C and 50 rpm, and the results of fermentation for 48, 60, and 72 h are as follows. When fermented for 60 h. The total dietary fiber content (61.23 g/100 g) was higher than that of the control group (31.54 g/100 g). Under the set conditions (30°C, 50 rpm for 60 h), complex fermentation was performed to investigate quality. The pH changes on decreased from pH 6.56 (control) to pH 3.99-4.01. Total dietary fiber content was rice bran not prozyme GA & Saccharomyces cerevisiae treatment (RB_NT) (61.23 g/100 g) and rice bran prozyme GA & Saccharomyces cerevisiae treatment (RB_T) (62.39 g/100 g). β-glucan content tended to decrease with RB_NT (18.01% (w/w)) and RB_T (16.55% (w/w)). Water-holding capacity increased by 1.84 g water/g solid in the control to RB_NT (4.37 g water/g solid) and RB_T (4.51 g water/g solid). As a result of the above, the conditions for complex fermentation of brown rice bran were 30°C and 50 rpm for 60 h, and basic data for industrial materialization could be established.
Source: Food Science and Preservation
Authors: Sun Hwa Kim, Shin Young Oh, Ju Beom Kang, Yong-Jin Jeong
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: hybrid
Funder: Rural Development Administration
Award: G1485485946
OpenAlex ID: W4406479871