Bran Analysis
Bran Analysis
Bran Analysis
Shariffah Norin
Abstract
Rice bran was produced by milling the paddy variety MR 220 at different milling
degrees (MD) namely 2, 4, 6 and 8%. The proximate content and the effect of
different MD on nutritional content and physico-chemical properties of rice bran
were studied. The chemical composition of rice bran was significantly affected by
the milling process. Among the samples evaluated, rice bran produced at 8% MD
had the lowest protein, fat and crude fibre contents. Mineral content was highest
for rice bran produced at 6% MD, while the highest vitamin content was found in
rice bran produced at 2% MD. The study also indicated that all types of rice bran
offer healthier benefits.
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The nutritional composition and physico-chemical properties of rice bran
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A. Rosniyana, M.A. Hashifah and S.A. Shariffah Norin
determinations were statistically analysed indicated that bran, which had visually
by the analysis of variance and mean values darker colour, contained mostly seed coat
are presented. The Duncan Multiple Range and aleurone layers while those of much
Test was used to detect differences between lighter colour, consisted mostly of cell wall
treatments (Gomez and Gomez 1984). material of the endosperm.
Bulk density of bran significantly
Results and discussion increased as the degree of milling increased.
Physical properties The bulk density is determined by particle
The bran had a characteristically uniform geometric forms, porosity, starch and protein
light brown colour. Bran produced at 6% structures, moisture content, particles
and 8% MD (milling degree) had the distribution and cell wall structure
lightest colour compared with other bran. (Chastril 1990). When all particles are small,
This was reflected by the higher L* values the bulk density of the powder is higher and
obtained (Table 1). This bran was also more vice versa. Results suggested that the highest
red and more yellow and this was reflected bulk density (0.45 g/ml) of bran was due to
by the higher a* and b* values. According the presence of smaller particles. This was
to Symons and Dexter (1991), the L* value also supported by the particle size of bran
of flour was highly related to pericarp and produced at 8% MD which had the highest
aleurone fluorescence. They also found that value for the smallest particle size
a* and b* values were sensitive to moisture (Table 2).
content and flour particle size, whereas L* Generally particle distribution and
values were slightly sensitive to particles average particle size between bran produced
size only. at different MD differed significantly
It was suggested that the colour of (Table 2). Increased in MD resulted in
bran depends on the degree of milling increase of weight fraction of smaller
which involved gradual removal of bran particles. Weight fraction of smallest
layer and germs from the rice endosperm. particles was higher than the other fraction
Klamczynaki and Czuchajowska (1999), in all types of bran. Bran produced at 8%
Table 1. ����������������������������������������������������������������������
Physical properties of rice bran produced at different milling degrees
Table 2. Percentage of different particle size of rice bran produced at different milling degrees
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The nutritional composition and physico-chemical properties of rice bran
had the highest fraction of smallest size 1985). There seemed to be no significant
particle (42.6 %). Research by Klamczynaki difference in carbohydrate between bran
et al. (1998), showed that the outer part of produced at 2, 4 and 6% MD. However at
the grain kernel is more compact than the 8% MD, the bran had significantly higher
inner part and therefore, after removing the carbohydrate content than the other bran.
harder outer part by gradual milling, the Results suggested that the increase in starch
inner softer part produces very fine flour. content was due to endosperm breakage
The results suggested that bran during milling. It was also reported by
obtained at higher milling degree (8%) Saunders (1990) that carbohydrate content
would probably produce bran of smaller size varies according to the amount of breakage
particle as compared to bran produced at and milling degree and values of 10–20%
2–6% MD. In addition, other work showed could be expected.
that degree of milling may change the The crude fibre content of rice bran
pattern of particle size distribution and this varied with the degree of milling. Bran
may relate to the component present in the produced at 8% MD (11.29 ± 0.35%) had
bran (Chastril 1990). the lowest while bran at 2% MD (13.20
± 0.05%) had the highest. It was reported
Proximate and nutritional composition by Juliano (1985) that decrease in crude
The proximate composition of rice bran fibre was noted on removal of the first two
produced at 2, 4, 6 and 8% MD is shown in bran fractions, which represented the 6%
Table 3. In most cases, the effects of milling (by weight) of the outer layer.
degree on proximate composition were not Bran produced at 2% MD had
great. The unequal removal of bran layers as the highest value for protein content
a result of the irregular geometrical shape of (13.12 ± 0.20%). No significant difference
the caryopsis and of the rough and difficult- was observed in protein content of bran
to-control abrading or friction action in the produced at 2% and 4% MD. However,
whitening machine greatly contributes to there was a significant reduction in protein
composition differences (Resurreccion et al. content for bran produced at 6% and 8%
1979). MD. This observation suggested that more
Carbohydrate content of analysed rice protein was present in the aleurone and
bran ranged from 28.71 ± 0.75% to 33.54 ± outer layer of brown rice. Other study also
0.35%. The major carbohydrates in bran are indicated the differences in protein content
cellulose and hemicellulose which give the were evident in the polish and subaleurone
thick cell wall of the pericarp, the seed coat fraction (Juliano 1993).
and the aleurone layer (Juliano and Bechtel
Table 3. Proximate composition (% wet weight basis) of rice bran produced at different
milling degrees
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A. Rosniyana, M.A. Hashifah and S.A. Shariffah Norin
High fat content was detected among is the principle salts of phytin, and located
the samples with mean values ranging in globoids in the aleurone protein bodies
from 21.5–26.05%. The fat content (Thompson and Weber 1981). Bran
for bran produced at 2% and 4% MD produced at 6% MD had the highest amount
differed significantly from that of bran of potassium and showed a significant
produced at 6% and 8% MD. The fat difference with other samples.
content started to decrease after 6% bran Phosphorous was present within a
fraction was removed and this was found range of 668 to 1,390 mg/100 g sample
to be a significant reduction. The lower fat and showed significant differences among
content of bran at 8% MD could be due to samples. As for magnesium, the content
endosperm contamination. ranged from 683 to 884 mg/100 g sample
According to Champagne et al. (1990) and results indicated that bran produced
that much larger percentages of lipid are at 4% and 8% MD had significantly lower
extracted from 1.3% MD than 9.1% MD magnesium content than bran produced at
of milled rice kernels. Thus the results 2% and 6% MD.
suggested that fat was more concentrated in The iron levels varied within a narrow
the outer surface of bran layer as most fat is range (5.30–5.90 mg/100 g sample). Bran
found in the aleurone layer. at 6% MD had significantly higher iron
The ash content ranged from content than other bran. The levels of
10.53–11.08%. The higher ash content in all calcium in the bran ranged from 47 to
types of bran contributed to its high mineral 54 mg/100 g sample. The calcium content
content. No significant difference was increased significantly from 4% to 6% MD
observed in ash content between all types of and deceased significantly after 6% bran
bran. fractions removed.
Generally results suggested that
Mineral composition the mineral contents in the bran varied
Rice bran is a good source of minerals according to the degree of milling which
(Table 4) which are present in varied indicated that the distribution of mineral
amounts. The mineral composition of constituents in the bran layers differed. The
rice grain depends considerably on the same trend was observed by Resurreccion
availability of soil nutrients during crop et al. (1979) and reported that the calculation
growth and generally present in higher of nutrient distribution in milling fractions
levels in the bran layer of rice kernel of brown rice confirms the uneven
(Juliano and Bechtel 1985). distribution of minerals in the various tissues
The major mineral in the samples was of rice caryopsis.
potassium which ranged from 1,030 to
1,160 mg/100 g sample (Table 4). Potassium
Table 4. Mineral composition (mg/100 g) of rice bran produced at different milling degrees
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The nutritional composition and physico-chemical properties of rice bran
Table 5. Vitamin composition ( mg/100 g) of rice bran produced at different milling degrees
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A. Rosniyana, M.A. Hashifah and S.A. Shariffah Norin
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Abstrak
Dedak beras telah dihasilkan dengan mengisar padi varieti MR 220 pada darjah
pengilangan berbeza (DP) iaitu 2, 4, 6 dan 8%. Kandungan proksimat serta
kesan DP terhadap kandungan nutrien dan ciri fisiko-kimia dedak beras telah
dikaji. Kandungan kimia dedak beras dipengaruhi dengan ketara oleh DP. Antara
dedak beras yang dinilai, dedak beras yang dihasilkan pada 8% DP mempunyai
kandungan protein, lemak dan serabut yang terendah. Kandungan galian tertinggi
diperoleh oleh dedak beras yang dihasilkan pada 6% DP, manakala kandungan
vitamin tertinggi terdapat pada dedak beras yang dihasilkan pada 2% DP. Kajian
juga menunjukkan dedak beras mempunyai nilai pemakanan yang tinggi.
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