ANTIOXIDANT ACTIVITY OF RICE BRAN PASTA

Authors

  • Nithya D.J
  • Bosco K.A.S
  • Jagan Mohan R.
  • Alagusundaram K.

Keywords:

Rice bran, antioxidants, Pasta, DPPH, Reducing power

Abstract

Rice bran is a concentrated source of phytochemicals such as oryzanols, tocopherols and tocotrienols which have high antioxidant properties. The study was carried out to incorporate rice bran (5%-30%) at different levels in rice pasta. The antioxidant of pasta developed by incorporating rice bran was studied by DPPH assay and reducing power as per the standard method. Increase in the incorporation of rice bran was found to have significant effect (P<0.0007) on the percentage radical scavenging and reducing power. Pasta made from 100% rice flour showed low percentage inhibition and reducing power when compared with rice bran incorporated pasta. From the study, the potential antioxidant property of rice bran can be observed.

Downloads

Download data is not yet available.

Downloads

Published

2013-06-01

How to Cite

D.J, N., K.A.S, B., Mohan R., J., & K., A. (2013). ANTIOXIDANT ACTIVITY OF RICE BRAN PASTA . Journal of Microbiology, Biotechnology and Food Sciences, 2(6), 2423–2425. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7097

Issue

Vol. 2 No. 6 (2013): June - July

Section

Food Sciences

License

Copyright (c) 2013 Nithya D.J, Bosco K.A.S, Jagan Mohan R., Alagusundaram K.

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).