Use of Stabilized rice bran for preparing Beef Burger

Abstract

This study was performed to investigate the effect of thermal processing (microwave oven, roasting by dry heat at 130°, for 10 and 20 min. and steaming by using an autoclave under atmospheric pressure for 10 and 20 min.) on the stability of rice bran and the utilization of microwave stabilized rice bran as fat replacers in preparing a low-fat beef burger. The obtained results revealed that: rice bran contained high levels of carbohydrates and moderate amounts of ether extract and crude protein. No differences were detected in the refractive index of rice bran oil among the stabilization procedures, whereas slight differences were found in the case of specific gravity. When rice bran oil was subjected to stabilized procedures, the acid value, iodine value, peroxide value, saponification value, and unsaponifiable matter were reduced. Moreover, the total saturated fatty acids content of rice bran oil increased as a result of subjecting to stabilization procedures whereas the total unsaturated fatty acid content decreased. The results show that stabilized rice bran is effective in improving the chemical and functional characteristics of a beef burger.