PMID- 25328195
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20141020
LR  - 20211021
IS  - 0022-1155 (Print)
IS  - 0975-8402 (Electronic)
IS  - 0022-1155 (Linking)
VI  - 51
IP  - 10
DP  - 2014 Oct
TI  - Stability of oryzanol fortified biscuits on storage.
PG  - 2552-9
LID - 10.1007/s13197-012-0712-1 [doi]
AB  - Biscuit can be used as a functional food to deliver nutraceuticals to consumers. 
      One such natural nutraceutical oryzanol is present in rice bran oil. Oryzanol 
      possesses a variety of health benefits which include reduction of cholesterol in 
      blood, improvement of capillary action of blood vessels, anti-aging effect and 
      others. Biscuit is a well known cereal based processed food and the fortification 
      of oryzanol into the biscuits will go a long way to provide antioxidant rich, 
      highly stable and acceptable functional food to the consumers. Biscuits were 
      prepared with commercially available fat (CF) and oryzanol fortified fat (OFF). 
      The control biscuits (CB) and oryzanol fortified biscuits (OFB) were packed in 
      200 gauge polypropylene pouches, stored at 27  degrees C with different relative humidity 
      (RH 11 %, 22 %, 32 %, 44 % and 56 %) and analysed for its stability during 
      storage of 120 days. Critical moisture content of OFB (4.8 %) was slightly less 
      than that of CB (5.3 %). The fat content of the CB (12.2 %) and OFB (12.5 %) did 
      not change during storage while free fatty acid content (0.36 % and 0.60 %) and 
      peroxide value (0.08 and 0.17 meq. O2/100 g biscuit) respectively for CB and OFFB 
      was showed small but significant changes during storage. Oryzanol content 
      (292 mg) and radical scavenging activity (81.1 %) of OFB did not change during 
      storage. The biscuits had a shelf life of minimum 3 months at 27  degrees C. Oryzanol in 
      OFB showed good stability during baking and storage of biscuits.
FAU - Prasanth Kumar, P K
AU  - Prasanth Kumar PK
AD  - Department of Lipid Science & Traditional Foods, CSIR- Central Food Technological 
      Research Institute, Mysore, 570 020 India.
FAU - Sai Manohar, R
AU  - Sai Manohar R
AD  - Department of Flour Milling, Baking and Confectionery Technology, CSIR- Central 
      Food Technological Research Institute, Mysore, 570 020 India.
FAU - Indiramma, A R
AU  - Indiramma AR
AD  - Department of Food Packaging Technology, CSIR- Central Food Technological 
      Research Institute, Mysore, 570 020 India.
FAU - Gopala Krishna, A G
AU  - Gopala Krishna AG
AD  - Department of Lipid Science & Traditional Foods, CSIR- Central Food Technological 
      Research Institute, Mysore, 570 020 India.
LA  - eng
PT  - Journal Article
DEP - 20120605
PL  - India
TA  - J Food Sci Technol
JT  - Journal of food science and technology
JID - 0056471
PMC - PMC4190264
OTO - NOTNLM
OT  - Functional food
OT  - Oryzanol concentrate
OT  - Oryzanol fortified biscuits
OT  - Sensory analysis
OT  - Storage stability
EDAT- 2014/10/21 06:00
MHDA- 2014/10/21 06:01
PMCR- 2015/10/01
CRDT- 2014/10/21 06:00
PHST- 2012/02/08 00:00 [revised]
PHST- 2012/04/16 00:00 [accepted]
PHST- 2014/10/21 06:00 [entrez]
PHST- 2014/10/21 06:00 [pubmed]
PHST- 2014/10/21 06:01 [medline]
PHST- 2015/10/01 00:00 [pmc-release]
AID - 712 [pii]
AID - 10.1007/s13197-012-0712-1 [doi]
PST - ppublish
SO  - J Food Sci Technol. 2014 Oct;51(10):2552-9. doi: 10.1007/s13197-012-0712-1. Epub 
      2012 Jun 5.