Document Type : Research Article


1 Islamic Azad University, Shahrekord Branch

2 University of Tehran


In this study, three varieties of rice including Tarom, Anbarbo and Hashemi were selected and their heavy metals Content were analyzed. Subcritical water was used to provide rice bran extract at temperatures 100 and 120 ° C. In order to provide grape juice treatments, we used 5, 10, 15 and 20 % of extract in the formulation of red grape drink. samples which had packed and pasteurized, kept in the refrigerator for three months, then Rheological measurements were carried out by using Brookfield rheometer at 5°C .Physical and chemical characteristic evaluated by using SPSS software and one-way ANOVA and Duncan test >P) 0.05). Increasing temperature results in increasing rice bran extraction in subcritical water extraction method. Investigation of rheological properties showed that increasing in amount of rice bran extract cause to decrease consistency coefficient and increase flow index. Consistency coefficient of treatments during storage indicated that consistency coefficients were increased for all treatment


استاندارد ملی ایران شماره 2685 « آب میوه‌ها – روش ها و آزمون ها"
Balandino, A., AL-Asseri, M. E., Pandiella, S., & Webb, C., 2003, Cereal –based fermented food and beverages. Food Research International. vol. 36, no. 6, pp. 527-543.
Chanphrom , P., 2007, Antioxidants and Antioxidant Activities of Pigmented Rice Varieties and Rice Bran . MS Thesis. Mahidol University. pp 1-137.
Faccin, G. L., Viera, D. M., Miotto, L. A., Barreto, P. L. M., & Amante, E. R., 2009, Chemical, sensorial and rheological properties of a new organic rice bran beverage Rice Science. vol. 16, no. 3, pp. 226-234.
Hu, G., Huang, S., Cao, S., & Ma, Z., 2009, Effect of enrichment with hemicellulose from rice bran on chemical and functional properties of bread . Journal of Food Chemistry. vol. 115, no. 3, pp. 839-842.
Juan, P., 2006, Preparation of rice bran enzymatic extracts whit potential use as functional food. Food Chemistry vol. 98, no. 4, pp. 742-748.
Manilal, P., 2005, Super critical fluid extraction of rice bran with adsorption on rice hull ash. Thesis of PHD louisiana state university and Agricul and Mechanical College , pp 1-170.
Pourali, O., 2010, Production of valuable materials from rice bran biomass using subcritical water. Thesis of PHD. Osaka Prefecture University, pp 1-131.
Siro, I., Kapolna, E., Kapolna, B., & Lugasia, A., 2008, Functional food product development, marketing and consumer, acceptance –A review. Appetite vol. 51, no. 3, pp. 456-467.
Sungsopa, J., Moongngarm, A., Kanesakoo, R., 2009, Application of germinate and enzymatic treatment to improve the concentration of bioactive compounds and antioxidant activity of rice bran. Australian Journal of Basic and Applied Sciences vol. 3, no. 4, pp. 3653-3661
Wa, Y., 2010, Optimized extraction soluble defatted rice fiber and its application for microencapsulation of Fish Oil. Thesis of Master of Science of Louisiana State University and Agricultural and Mechanical College. pp 1-130.
Z.Wang, A ,Chou, M. Y., Liu, C., Lai, C. C., & Wang , C. S., 2005, Proteomic characterization of rice bran. 1-16 . Available on the