| Abstract [eng] |
In the world of science, more and more attention is paid to the by-products that were formed during the processing of various grains, fruits/berries and vegetables, large amounts of which remain unused or are used irrationally. Rice bran is one of the main by-products of rice milling, therefore, it is receiving increasing attention from the scientific community not only because it is widely available and cheap, but because of its valuable components, such as protein, dietary fiber, resistant starch, vitamins, minerals, and phytochemicals. The aim of the thesis is to investigate the influence of ultrasound treatment and microbial fermentation on the changes of bioactive components in rice milling by-products and evaluate the possibilities of using treated rice milling by-products for the production of food products and plant growing substrate. The aim of the dissertation work was to select lactic acid bacteria that are suitable for semi-solid state fermentation of rice milling by-products and determine their influence on the formation of lactic acid isomers, antimicrobial and enzymatic activities; to investigate the influence of ultrasound treatment on increasing the amount of resistant starch in rice milling by-products and evaluate the influence of ultrasound and temperature on the morphological, physicochemical, and technological properties of resistant starch; to evaluate the possibilities of using rice milling by-products for the production of a functional food product with lingonberry pomace; to investigate the possibilities of using rice milling by-products for the production of substrate for vegetable plants. |
