Physicochemical Characteristics of Rice Bran

Abstract

Rice bran is the major by-product from rice milling industry, which is a rich source of fat, protein, and carbohydrates; along with this it contains unique components like oryzanol and tocopherol. Bran contains some rancid-causing enzymes like lipase, which readily degrades the quality of bran and makes unfit for human consumption. To solve this problem, stabilization is the solution, which inactivates the enzymes, and makes bran fit for incorporation in food. To know how bran will behave during the processing, we should know the physicochemical properties of bran. Physicochemical properties include physical properties (bulk density, color, particle size, and water activity), functional properties (water absorption capacity, water solubility, and fat absorption), and chemical properties (nutritional content, antioxidant property). By knowing these properties, bran can be utilized maximum in food, help in product development, and add value to the bran. These properties will change according to the processing conditions and proved bran potential to incorporate many food products. In this chapter, we briefly discussed about the bran physicochemical properties and its potential to use in food products.