The Indian Journal of Nutrition and Dietetics

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Preparation of Rice Bran Protein Concentrate and its Use in Bread


Affiliations
1 Food Science and Technology, Jawaharlal Nehru Agricultural University, Jabalpur - 482004 (M.P.), India
2 Post Harvest Technology Centre, Indian Institute of Technology, Kharagpur, W. B, India
     

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The full-fat and deoiled rice bran contain respectively about 15 and 20 per cent protein, besides valuable minerals, vitamins and calories. The potential of rice bran in respect of its protein quantity and quality has long been recognized. Attempts to exploit this nutritional potential of rice bran in the form of protein concentrates and isolates have been reported.
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  • Preparation of Rice Bran Protein Concentrate and its Use in Bread

Abstract Views: 238  |  PDF Views: 1

Authors

M. B. Bera
Food Science and Technology, Jawaharlal Nehru Agricultural University, Jabalpur - 482004 (M.P.), India
R. K. Mukherjee
Post Harvest Technology Centre, Indian Institute of Technology, Kharagpur, W. B, India

Abstract


The full-fat and deoiled rice bran contain respectively about 15 and 20 per cent protein, besides valuable minerals, vitamins and calories. The potential of rice bran in respect of its protein quantity and quality has long been recognized. Attempts to exploit this nutritional potential of rice bran in the form of protein concentrates and isolates have been reported.