Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar.

Ali Rafe,Alireza Sadeghian,Seyedeh Zohreh Hoseini‐Yazdi

doi:10.1002/fsn3.407

Abstract

Extrusion is a multistep thermal process which has been utilized in a wide spectrum of food preparations. The effect of extrusion processing on the physicochemical, nutritional, and functional properties of Tarom cultivar rice bran was studied. However, the color of rice bran was improved by extrusion processing, but the protein content was reduced in the stabilized rice bran, which can be related to the denaturation of protein. Extrusion had also a reduction significant effect on the phytic acid as well as vitamin E in rice bran. However, the content of niacin, riboflavin, pantothenic acid, and folic acid remained unchanged, but the dietary fiber was enhanced which has beneficial health effect on human consumption. In comparison with unstabilized rice bran, water holding capacity was enhanced, but the oil absorption capacity was reduced. Foaming capacity and foaming stability of extruded rice bran was more than that of untreated rice bran, although they were less than that of rice bran protein concentrate/isolate. In general, the extrusion process improves some functional and nutritional properties of rice bran which are valuable to industrial applications and have potential as ingredient in food to improve consumer health.

Highlights

Rice bran is an inexpensive by-product of raw rice (Oryza sativa L.), which is widely cultivated in many countries all over the world (Sumantha et al, 2006)
The process reduced the protein in stabilized rice bran, which may be related to the denaturation of protein
The color of rice bran was improved by extrusion processing

Summary

Introduction

Rice bran is an inexpensive by-product of raw rice (Oryza sativa L.), which is widely cultivated in many countries all over the world (Sumantha et al, 2006). The essential amino acid lysine, soluble and insoluble dietary fiber, it exhibits high nutritional value for human consumption (Sánchez, Quintero, & González, 2004). These properties are considered a healthy functional food, which has hypoallergenic, hypocholesterolemic and antioxidative properties (Kawase, Matsumura, Murakami, & Mori, 1998; Shih & Daigle, 2000). The healthy effects of rice bran have encouraged many researchers to study its ability to be used as an important source of nutrients in food ingredients (Faria et al, 2012; Imsanguan et al, 2008; Lilitchan et al, 2008; Parrado et al, 2006; Renuka & Arumughan, 2007; Xu & Godber, 2000)

Objectives

Results

Conclusion