Abstract
Functional properties of rice bran model systems were systematically studied to evaluate their potential food use. Three stabilized rice bran products, two defatted and one full-fat, were investigated and compared to wheat bran. Of the four brans investigated, the defatted extruded rice bran absorbed the most water and fat and had the greatest foaming capacity and stability. The defatted X-M processed rice bran exhibited functional behavior most similar to that of wheat bran. The full-fat extruded rice bran absorbed the least amount of water and fat and did not form a foam.
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