title: Effect of hemicellulose from rice bran on low fat meatballs chemical and functional properties.
abstract: The paper study the functional properties of hemicellulose B (RBHB) and rice bran insoluble dietary fibre (RBDF) to develop an acceptable low fat meat product enriched with high content fibre from defatted rice bran. Meatballs were produced with three different formulations including 2%, 4% and 6% RBHB or RBDF addition. The total trans fatty acids were lower and the ratio of total unsaturated fatty acids to total saturated fatty acids was higher in the samples with added RBHB than in the control meatballs. Meatballs containing RBHB had lower concentrations of total fat and total trans fatty acids than the control samples. Sensory evaluations revealed that meatballs with 2%, 4% and 6% RBHB were overall acceptable. This confirms that the RBHB preparation from defatted rice bran has great potential in food applications, especially in development of functional foods including functional meat products.
authors.affiliation: State Key Laboratory of Bioreactor Engineering, Department of Food Science and Engineering, East China University of Science & Technology, Shanghai 200237, PR China; Shanghai Collaborative Innovation Center for Biomanufacturing Technology, Shanghai 200237, PR China. Electronic address: hgh@ecust.edu.cn.
authors.forename: Guohua
authors.initials: G
authors.lastname: Hu
authors.affiliation: State Key Laboratory of Bioreactor Engineering, Department of Food Science and Engineering, East China University of Science & Technology, Shanghai 200237, PR China.
authors.forename: Wenjian
authors.initials: W
authors.lastname: Yu
mesh_terms: D002482:Cellulose / Q000008:administration & dosage / Q000032:analysis* / Q000302:isolation & purification; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis*; D005511:Food Handling; D005527:Food, Fortified; D055951:Functional Food; D006801:Humans; D008460:Meat / Q000032:analysis*; D012275:Oryza / Q000737:chemistry*; D044242:Trans Fatty Acids
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D044242:Trans Fatty Acids; C438402:hemicellulose B; D002482:Cellulose
keywords: Dietary fibre; Functional; Hemicellulose; Meatball; Rice bran