Optimization and characterization of vinegar produced from rice bran
| Autor: | Cristiane Canan, Eliane Colla, Daneysa Lahis Kalschne, Itala Maria Gouveia Marx, Tatiane Cristina Gonçalves de Oliveira, Francieli Begnini Siepmann, Wilma Aparecida Spinosa, Catiussa Maiara Pazuch |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Phytic acid
Ethanol Bran Nutrition. Foods and food supply Chemistry antioxidant activity Factorial experiment phytic acid chemistry.chemical_compound Acetic acid Yield (chemistry) defatted rice bran T1-995 TX341-641 Fermentation full factorial design Food science Aeration fermentation Technology (General) Food Science Biotechnology |
| Zdroj: | Food Science and Technology v.40 n.3 2020 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Volume: 40, Issue: 3, Pages: 608-613, Published: 20 DEC 2019 Food Science and Technology, Issue: ahead, Published: 20 DEC 2019 Food Science and Technology, Vol 40, Iss 3, Pp 608-613 (2019) |
| Popis: | The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemical properties and acceptance. A 22 Full Factorial Design (FFD) was applied to evaluate the aeration (0.25-1.00 VVM) and stirring (100-500 rpm) effect on the stoichiometric yield (SY), total concentration of ethanol and acetic acid yield (TCY), and acetic acid productivity (AAP). SY ranged from 26.26 to 79.97%, TCY ranged from 78.04 to 100.50%, and AAP varied from 0.056 to 0.473 g L-1 h-1. The stirring had a positive effect in the SY and TCY, while both aeration and stirring had a positive effect in the AAP (p ≤ 0.05). The FFD allowed an acetic acid increase of ≅ 750 times under aeration of 1.00 VVM and stirring of 500 rpm, which made it possible to develop an industrially compatible method for vinegar production using DRB as substrate. Furthermore, DRB presents potential for vinegar production, with functional characteristics - including antioxidant activity - and sensorially accepted. |
| Databáze: | OpenAIRE |
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