A Comparative Assessment of Quality Features and Physicochemical Characteristics of Rice Bran Supplemented Breads with Local Breads

Aims: Qualitative assessment of rice bran supplemented bread with local breads. Study Design: The study was designed to identify good quality bread between rice bran supplemented bread and local breads. Place and Duration of Study: Sample: Five different varieties of rice brans (BR-5, BR-10, BRRI-28, BRRI-39, and Kalijira) were collected from Noor-Habib Grain Industries Ltd. Sopura, Rajshahi, Janata Auto Rice and Flour Mills Ltd.Bogura, North Bengal Auto Rice Mills, Naogan, Biswas Rice Mills, Natore, and Chaudhuri Auto Rice Mills Dinajpur respectively. The research was carried out at Natural Products Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Rajshahi, Bangladesh. Methodology: A comparative analysis of prepared rice bran supplemented bread and locally available bread has been done for the parameters such as moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar, saponification value, FFAs and iodine value. Results: The prepared rice bran bread contained wheat flour and five different varieties of rice bran named BR-5, BR-10, BRRI-28, BRRI-39 and kalijira. The physicochemical characteristics of prepared rice bran supplemented bread such as moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar, saponification value, FFA and iodine value were varied from 26.0-28.4 %, 2.17-2.83%, 1.54-1.96%, 6.95-8.04%, 6.64-7.25%, 43.2-46.3%, 5.60-6.80%, 150-169 mg KOH/g fat,1.16-1.51 mg KOH/g fat,92.1-100 g I2/100 g fat respectively. On the other hand, physicochemical characteristics of locally available bread like moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar, saponification value, FFA and iodine value were found to be ranged from 31.1-32.9%, 2.70-2.93%, 2.04-2.61%, 7.91-8.12%, 5.49-6.21%, 39.9-41.4%, 7.13-8.61%, 138-149 mg KOH/g fat, 1.63-1.86 mg KOH/g fat, 57.4-71.0 g I2/100 g fat respectively. Conclusion: It may be concluded that prepared rice bran supplemented bread might be considered superior quality than the locally available bread.

Comparative Study of the Physicochemical Properties of Vegetable Oil from Irvigna gabonesis and Citrullus colocynthis Dried Seeds Samples.

Extraction and analysis of the physicochemical properties of vegetable oil from Irvigna gabonesis and Citrullus colocynthis were carried out to predict possible applications. Study Design: It was designed to extract oil from the seeds and investigate the properties to indicate their performance and potentials in industrial applications. Place and Duration of the Study: Department of Biochemistry, Ebonyi State University, Abakaliki, Ebonyi State, Nigeria, between October and December, 2012. Methodology: Fresh seeds were collected, dried and ground to smaller particle size. Soxhlet apparatus method was used in extraction with petroleum ether (40-60ºC) while standard official methods were employed in the analysis. Results: The result revealed that both were oil seeds yielding Irvigna gabonesis 36.43±2.60% and Citrullus colocynthis 28.03±1.20% oil. Physicochemical properties of the oil showed that the total fatty matter in both samples were very high at about 98%. The refractive index was 1.46 and 1.43 for Citrullus colocynthis and Irvigna gabonesis respectively. The acid values of 2.02 and 20.2mgKOH/g were respectively low and high in Citrullus colocynthis and Irvigna gabonesis. The free fatty acid content of 6.97% in Irvigna gabonesis was higher than 2.15% in Citrullus colocynthis. Consequently, the peroxide value of 1.20meq/g was also higher in Irvigna gabonesis than the low amount of 0.45meq/g in Colocynthus. The iodine value of 7.90±1.00 Wij’s was low in Irvigna gabonesis compared to 114.30±1.06 Wij’s in Citrullus colocynthis. The saponification values of 208.10 and 202.90mgKOH/g were high. Conclusion: Irvigna gabonesis oil had high acid value, free fatty acids and peroxide value compared to Citrullus colocynthis. The low iodine number of the Irvigna gabonesis oil indicates high degree of saturation while the high level of iodine value in Citrullus colocynthis was indicative of high unsaturation. The saponification values showed presence of saponifiable lipids. The oils can be useful in nutrition and manufacturing industry.

Preparation of Anhydrous Hand-cleaning Agents / 中国药房

OBJECTIVE:To prepare anhydrous iodine-containing or iodine-free hand-cleaning agents for use at field or water-deficient area.METHODS:An adhesive paste was made with PVA as vehicle and PVP-I as disinfector.Iodine value was taken as parameter of quality control.The adhesive-eliminating test was carried out on Escherichia coli and HBV elimi?nating and skin irritation tests were performed in rabbits.RESULTS:This preparation could eliminate bacteria by its adhesive action and had considerable disinfective action because of the ingredient iodine,however it could not eliminate HBV.No irrita?tion to skin was found.CONCLUSION:The preparation can effectively remove the dust,bacteria and viruses from the hands and is suitable for cleaning hands in conditions of wartime,training and water-deficient area.