The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

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
     

   Subscribe/Renew Journal


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.
User
Notifications

Abstract Views: 239

PDF Views: 1




  • Preparation of Rice Bran Protein Concentrate and its Use in Bread

Abstract Views: 239  |  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.