POTENTIAL OF RICE BRAN PROTEIN POWDER PRODUCTION TO INCREASE PADDY INDUSTRY PRODUCTIVITY

Abstract

The demand for alternative protein sources has been steadily increasing due to concerns about sustainability and animal welfare. Rice bran, a byproduct of rice milling, is a potential source of protein with high nutritional value. This study aims to investigate the production of rice bran protein powder using a pilot-scale ultrasonic spray dryer.The research methodology involves several key steps. First, rice bran is collected from the milling process and undergoes a series of pretreatment steps, including defatting and protein extraction. The extracted protein solution is then concentrated and purified to remove impurities and enhance protein content. The resulting protein solution is then fed into a pilot-scale ultrasonic spray dryer for powder production. The pilot-scale ultrasonic spray dryer offers advantages such as precise control over particle size, improved solubility, and reduced agglomeration. The drying conditions, including inlet air temperature, feed rate, and atomization pressure, are optimized to obtain a high-quality protein powder with desirable physicochemical properties. The produced rice bran protein powder is characterized for its protein content, amino acid profile, functional properties (such as solubility, emulsifying capacity, and foaming ability), and particle size distribution. These properties are evaluated to assess the feasibility of using rice bran protein powder in various food applications, including bakery products, beverages, and nutritional supplements. The results of this study provide insights into the potential of rice bran protein as an alternative protein source and highlight the effectiveness of pilot-scale ultrasonic spray drying as a production method. The findings contribute to the development of sustainable protein ingredients and support the utilization of rice bran, a byproduct that would otherwise be underutilized or discarded.