Room: Poster Area
Date: Thursday, 27 June 2024
Time: 13:45 - 14:45 CEST
Session code 1DV.5
Resource efficient agriculture and forestry
Wax from Rice Bran: From Waste to the Potential of Utilization in Muffins as a Fat Substitute
Short Introductive summary
Rice bran is a by-product obtained from the rice milling process, which contains bioactive compounds (phenolic compounds, tocotrienols, tocopherols and ?-oryzanol). Rice is a major crop worldwide and rice bran (RB) is one of the most underutilized by-products of the rice milling process, due to the high nutritive, functional, and bioactive properties. The oil expelled from rice bran contains components such as lecithin, gums, pigments, crude resinous matter and wax. Several types of waxes have been tried for structuring the oil in gel and used as fat substitutes. Compared to other types of wax, rice bran wax is edible obtained from a natural source, cheap, stable, being available in large quantities and at a low price, and has a good property of forming a stable gel network by incorporating into oil. The present study was conducted to characterize the properties of rice bran wax (RBW) and its utility as a fat replacer in muffin batter. Oleogels were formulated using different assortments of vegetable oils (grape oil, hemp oil, olive oil, sunflower oil and walnut oil). The percentage of wax added to obtain oleogels was 7% and the percentage of oleogel added to the dough for muffins
Presenter
Sorina ROPCIUC
Stefan cel Mare Universityity, Food Industry Dpt., ROMANIA
Presenter's biography
Sorina Ropciuc- Associate Professor PhD at the Faculty of Food Engineering, Stefan cel Mare University, Suceava.
Biographies and Short introductive summaries are supplied directly by presenters and are published here unedited
Co-authors:
G.G Codina, Stefan cel Mare Universityity, Suceava, ROMANIA
M.A Oroian, Stefan cel Mare Universityity, Suceava, ROMANIA
A. Leahu, Stefan cel Mare Universityity, Suceava, ROMANIA
A.E Prisacaru, Stefan cel Mare Universityity, Suceava, ROMANIA
F. Dranca, Stefan cel Mare Universityity, Suceava, ROMANIA
Session reference: 1DV.5.16