Investigation of Rheological Properties of Red Grape Drink Enriched with Rice Bran Extract

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 6, Volume 9, Issue 1 - Serial Number 23, April 2013   

Document Type: Research Article

DOI: 10.22067/ifstrj.v9i1.22972

Authors

Fatemeh Raiesi^{* 1}; Mohammad Hojjatoleslami¹; Seyed Hadi Razavi²; Mahdi Bahman¹; Mohammad Ali Shariaty¹

¹Islamic Azad University, Shahrekord Branch

²University of Tehran

Abstract

In this study, three varieties of rice including Tarom, Anbarbo and Hashemi were selected and their heavy metals Content were analyzed. Subcritical water was used to provide rice bran extract at temperatures 100 and 120 ° C. In order to provide grape juice treatments, we used 5, 10, 15 and 20 % of extract in the formulation of red grape drink. samples which had packed and pasteurized, kept in the refrigerator for three months, then Rheological measurements were carried out by using Brookfield rheometer at 5°C .Physical and chemical characteristic evaluated by using SPSS software and one-way ANOVA and Duncan test >P) 0.05). Increasing temperature results in increasing rice bran extraction in subcritical water extraction method. Investigation of rheological properties showed that increasing in amount of rice bran extract cause to decrease consistency coefficient and increase flow index. Consistency coefficient of treatments during storage indicated that consistency coefficients were increased for all treatment

Keywords

Rice Bran; Extraction; Subcritical Water; Rheological Properties

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استاندارد ملی ایران شماره 2685 « آب میوه‌ها – روش ها و آزمون ها"

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