ORGANOLEPTIC AND PROTEIN ANALYSIS OF RICE BRAN FERMENTATION WITH Saccharomyces cerevisiae YEAST

doi.org/10.29327/217514.6.12-8

Abstract

Rice is the second most consumed cereal in the world and Brazil is one of the largest producers. Rice bran is the waste of the rice (the outer layer of the grain) produced during rice polishing process. This organic material has significant amounts of carbohydrates, lipids, proteins, vitamins, and minerals. However, rice bran still has a low commercial value due to rancid smell and taste during the storage. In addition, the bran contains anti-nutritional factor phytate that interferes digestibility, absorption or nutrients that may limit its use for animal feed. To increase the commercial value of the bran, fermentation technology through the application of yeast can result in protein enrichment, elimination of phytate, also the elimination of the enzyme that causes rancid odor and taste. This work aims to analyze the physical-chemical transformations of the fermentation of rice bran with Saccharomyces cerevisiae. Rice bran was fermented with different concentrations of S. cerevisiae 2%, 4% and 6% w/w for 72 hours. Non fermented bran was use as control. The changes of pH and its sensory properties such as texture, color, flavor, and aroma. The protein content of bran fermentation was analyzed using Kjedahl method and compared to the control. The fermentation increased the protein content from 13% (non fermented) to 15.5% (2% of yeast), 19% (4% of yeast) and 21% (6% of yeast).