Application of rice bran beta-glucan enrichment in cholesterol lowering food product
Many Indonesian have problem with high content of cholesterol in blood, evenrnin younger generation because of the high-fat diet and lack of exercisesrn(Disastro, 2010). This research aim is to develop cholesterol lowering foodrnproduct, containing rice-bran ?-glucan. ?-glucan is effective for bloodrncholesterol lowering (Braaten et al., 1994). Extraction of rice bran ?-glucanrnwas done according to Wang et al. (1996). Extraction process withrnmodification using cold ethanol produces ?-glucan fine powder with yield 1.36rn- 2.46% containing 52.5 - 55.1% ?-glucan. Beverage product was selected asrnit gives highest score (4.8) compared to soup (2.9), cookies (2.9) and puddingrn(1.3) in term of portion size, consumers convenient, and production process.rnFormulated product which suitable for consumers based on sensoryrnevaluation is pre-mixed beverage powder consist of 20.48% soy bean powder,rn20.48% non-dairy creamer, 20.48% strawberry flavor, 34.13% ?-glucan andrn4.43% CMC. In-vitro evaluation shows capability of product to coagulaternedible fat and oil with increasing viscosity 10.72% in oil and 16.52% inrnmargarine. The simulation testing in human led to inconclusive result.
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