18E-19

A. DAVIS¹, N. S. Hettiarachchy¹, T. Sivarooban¹, and M. G. Johnson. (1) Dept. of Food Science, Univ. of Arkansas, 2650, N. Young Ave, Fayetteville, AR 72704

Rice bran is an under-utilized, inexpensive co-product of rough rice, costing ~$60/ton. Heat-stabilized Defatted Rice Bran (HDRB) is a rich source of hypoallergenic protein (20%), starch (15 to 16%), dietary fiber, vitamins and minerals. However, rice processing tightly binds the protein to other components. Research has shown that food grade enzymes are able to degrade complex bonds and release nutrients held within HDRB. The nutrients released could be a valuable growth medium for Generally Recognized As Safe (GRAS) Saccharomyces cerevisiae, which requires proteins and yeast cell extract hydrolysates for rapid growth. The objectives were to determine the variability of HDRB composition, and to evaluate the extract produced from controlled hydrolysis, with food-grade enzymatic treatment, as a possible growth medium for 2 strains of Saccharomyces cerevisiae. Composition of HDRB from 4 different years (1998, 2000, 2001, 2004) produced by the same milling conditions were evaluated for percentage starch, crude protein, moisture, total phenolics, lipids, soluble and insoluble dietary fiber. Controlled hydrolysis of HDRB was conducted using a-amylase, cellulase, bromelain, and phytase, to produce an extract that has potential to promote yeast fermentation, thereby releasing potential antioxidants from HDRB. Results demonstrated that HDRB produced/prepared under the same milling conditions from 1998, 2000, 2001, and 2004 differed in their composition. The crude protein percentage ranged from 18.92 to 15.57 for HDRB-2000 and HDRB-1998, respectively, while the starch content percentage ranged from 19.55 to 14.53 for HDRB-2001 and HDRB-2004, respectively. The data also showed that when compared to the recommended standard potato dextrose broth, the HDRB with and without enzymatic treatment was a better growth medium for yeast. The abundance of rice bran throughout the United States coupled with its inexpensive costs and array of functional and neutraceutical benefits, make it a possible source for the production of value added foods.

Session 18E, Nutraceutical & Functional Foods: General I
2:00 PM - 5:30 PM, Sunday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana