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.

Study And Analysis Of Stem Cell Therapy And Its Ethical Consideration.

Abstract : The controversy surrounding stem cell research led to an intense debate about ethics. Up until the recent years, the research method mainly focused on Embryonic Stem Cells, which involves taking tissue from an aborted embryo to get proper material to study. This is typically done just days after conception or between the 5th and 9th week. Since then, researchers have moved on to more ethical study methods, such as Induced Pluripotent Stem Cells (iPS). iPS is artificially derived from a non-pluripotent cell, such as adult somatic cells. This is probably an important advancement in stem cell research, since it allows researchers to obtain pluripotent stem cells, which are important in research, without the controversial use of embryos. Nowadays stem cell treatment has been spreaded throughout the world. It has also been grown commercially in developed countries. This paper assesses the stem cell treatment as well as its impact in human life. It also examines specific stem cell therapy market that proves far reaching effect in world economy. Though various organizations have made it as a controversial issue the analysis shows that stem cell treatment has brought positive dimension in human society. A discussion has been made about the ethical issues of stem cell research and therapy; which focus how recent biotechnology and biological understandings of development narrow the debate. It is thought that one day it may be the major key to treat various diseases.