علی اکبر کشاورز هدایتی

In the present study, protein concentrate was obtained from two varieties of defatted Iranian rice varieties named as Neda and Tarom. Protein concentrate was analyzed in terms of their functional properties such as protein solubility, water and oil adsorption, emulsifying capacity, emulsifying stability, foaming capacity and foaming stability. The highest and lowest protein solubility was observed at pH=10 and pH=4, respectively. Water adsorption capacity ranged from 3.77 to 4.31 g/g, while oil adsorption capacity was in range of 3.88 to 4.09 g/g. Protein concentrate of bran samples presented low foam volume. Emulsifying capacity of protein concentrates was in the range of 30-37%. The results showed that rice bran protein concentrate has the potential to be used as an ingredient in functional food formulations in order to enhance the nutritional values and functional properties of the product.

Rice bran is a by-product of rice milling industry، that contains considerable quantities of protein، fat، carbohydrate and minerals. According to the chemical composition، rice bran might show suitable physicochemical properties that might have industrial applications. In this research protein concentrates were prepared from defatted bran obtained from two varieties of rice (Neda and Tarom) and their chemical composition and physicochemical properties namely protein yield and protein extraction yield، water adsorption index and water solubility index، nitrogen solubility index، bulk density and color parameters were evaluated. Protein yield was in the range of 8. 52-8. 74 (%). Rice bran protein concentrate of Tarom had higher bulk density (0. 24 g/g) and protein concentrates had significant differences in some color parameters. It was concluded that rice bran has the potential to be used as an ingredient in functional food formulations to enhance the nutritional values and functional properties of the product.

Rice bran is a by-product of rice milling industry, which contains considerable amount of protein, fat, carbohydrate and minerals. According to this chemical composition, it seems that rice bran might show suitable functional proprties. In this study chemical composition and functional properties (including water and oil adsorption, emulsion capacity and foam stability) of rice bran obtained from four Iranian rice varieties, namely Neda, Tarom, Fajr and Shirodi were investigated. Results showed that the lowest content of moisture, fat and ash and the highest of fibre and carbohydrate belonged to the Fajr variety. Bran of Neda variety had the lowest amount of protein and the highest content of fat and ash. Brans from Tarom and Shirodi varieties showed the highest amount of moisture and protein. Results of functional properties showed that Shirodi and Tarom varieties had the highest (2.63 g/g sample) and the lowest (2.04 g/g sample) water adsorption capacity, respectively. Oil adsorption capacity significantly diffrent among the four varieties, so that it ranged from 2.68 (g/g) to 3.52 (g/g) for Shirodi and Neda, respectively. Bran of the all four vareities showed significantly different foam capacity and foam staibility (P<0.05). It was concluded that rice bran has the potential to the used as an ingredient in functional food formulations to engance nutritional values and functional properties of the product.

Legumes are rich in nutrients and are important source of food proteins. The biological value of legumes proteins is quite high due to having most of the essential amino acids in comparison with other sources. In this study we evaluated the chemical composition and functional properties (water and oil adsorption capacity, emulsifying and foaming properties) of Iranian legumes flours (red kidney bean, pea, mung, broad bean). The results of proximate analysis indicated that flours obtained from legumes vary in composition. Chickpea flour with 33.4% protein content has the highest concentration of proteins among the flours examined. Water adsorption capacity ranged between 0.78 to 1.38 g/g, while oils adsorption capacity ranged between 0.79 to 0. 92 g/g. Emulsifying capacity of legumes were in the range of 16-26%. It was concluded that red kidney bean has the potential to be used as an ingredient in functional food formulations to enhance the nutritional values and functional properties of the product.

In this research, selected rice bran samples (Neda, Tarom, Fajr and Shirodi) analyzed for chemical composition and physicochemical properties. According to results, lowest moisture content, fat content and ash were related to Fajr sample and the lowest protein content was observed in Neda sample. The highest amount of moisture and protein content were observed in Tarom and Shirodi samples respectively and the highest amount of fat and ash content observed in Fajr sample had the highest amount of carbohydrate and crude fiber content and The lowest amount of carbohydrate and fibre content were observed in Tarom and Shirodi samples (p<0.05). Bulk density was varied in the range of 0.42 (g/ml) for Neda sample to 0.48 (g/ml) for Tarom sample (p<0.05). Fajr sample with 3.7 (g/g) had the highest amount water adsorption index while Shirodi sample with 3.48 (g/g) had the lowest water adsorption index. Neda sample showed significant difference with other samples in water solubility index. Rice bran samples had significant differences in color parameters L* and ∆E values. Our result showed the ability and suitability of rice bran for use in food formulation.