Florencia, Ayu and Kartawiria, Irvan S. (2011) Application of Rice Bran Beta-Glucan Enrichment in Cholesterol Lowering Food Product. Bachelor thesis, Swiss German University.
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Abstract
Many Indonesian have problem with high content of cholesterol in blood, even in younger generation because of the high-fat diet and lack of exercises (Disastro, 2010). This research aim is to develop cholesterol lowering food product, containing rice-bran β-glucan. β-glucan is effective for blood cholesterol lowering (Braaten et al., 1994). Extraction of rice bran β-glucan was done according to Wang et al. (1996). Extraction process with modification using cold ethanol produces β-glucan fine powder with yield 1.36 - 2.46% containing 52.5 - 55.1% β-glucan. Beverage product was selected as it gives highest score (4.8) compared to soup (2.9), cookies (2.9) and pudding (1.3) in term of portion size, consumers convenient, and production process. Formulated product which suitable for consumers based on sensory evaluation is pre-mixed beverage powder consist of 20.48% soy bean powder, 20.48% non-dairy creamer, 20.48% strawberry flavor, 34.13% β-glucan and 4.43% CMC. In-vitro evaluation shows capability of product to coagulate edible fat and oil with increasing viscosity 10.72% in oil and 16.52% in margarine. The simulation testing in human led to inconclusive result.
| Item Type: | Thesis (Bachelor) |
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| Uncontrolled Keywords: | Rice-Bran; β-glucan; Cholesterol |
| Subjects: | S Agriculture > SB Plant culture > SB191 Rice T Technology > TP Chemical technology > TP451 Low-cholesterol foods |
| Divisions: | Faculty of Life Sciences and Technology > Department of Food Technology |
| Depositing User: | Astuti Kusumaningrum |
| Date Deposited: | 04 Mar 2021 15:12 |
| Last Modified: | 04 Mar 2021 15:12 |
| URI: | http://repository.sgu.ac.id/id/eprint/1054 |
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