Abstract
Rice bran is a component of raw rice that is obtained when it is removed from the starchy endosperm in the rice milling process. Processing was carried out by using microwave and probiotic treatment. The study revealed that rice bran was stabilized by microwave heating (2450MHz for 3min). Stabilized rice bran was inoculated with Lactic Acid Bacillus culture and used as probiotic treated rice bran. Free fatty acid percentage of stabilized rice bran ranged from 4.10 to 7.50 from initial to 4th week and in probiotic treated rice bran it was 4.35 to 7.95 up to 4 weeks of storage period. Functional properties of rice bran were analyzed for stabilized and probiotic treated rice bran i.e. bulk density (0.22-0.38g/ml), water absorption (2-3ml/g), oil absorption (1.5-2.5ml/g), water solubility (7.3-8.0%) and swelling power (6.7-7.2%) respectively. Macronutrient composition of stabilized and probiotic treated rice bran for moisture, protein, fat, ash and carbohydrate were 4.30 and 5.40, 17.50 and 19.25, 13.10 and 17.20, 4.92 and 4.64, 52.33 and 48.55 g/100g respectively and it contained 7.85 and 4.96 g crude fibre, 21.17 and 13.10 g insoluble dietary fibre, 2.17 and 1.80g soluble dietary fibre and 23.34 and 14.90g total dietary fibre. Mineral content of stabilized and probiotic treated rice bran for calcium, phosphorous, iron and zinc were 52.10 and 49.90, 1185.20 and 1186.50, 28.10 and 30.05, 6.02 and 5.89 mg/100g respectively. Processing helps in destroying the lipolytic activity using microwave stabilizing technology, which increases the shelf life of rice bran and improves the nutrient content.
Highlights
Rice is a major food commodity throughout the world
Rice bran is the cuticle existing between the rice and the husk of the paddy and consists of embryo and endosperm of the seeds of Oryza sativa, family Graminae
Bran must be stabilized immediately upon production due to the presence of lipase, an enzyme that rapidly hydrolyzes oil to free fatty acid (FFA) and glycerol, which results in a drastic quality reduction of the rice bran.These shortcomings have been overcome by destroying the lipolytic activity using an advanced stabilizing technology, the resulting material obtained is called “stabilized” rice bran which has a good taste, readily soluble with a longer shelf life
Summary
Rice bran is the cuticle existing between the rice and the husk of the paddy and consists of embryo and endosperm of the seeds of Oryza sativa, family Graminae. It constitutes 8 per cent of the weight of the whole grain and contains most of the nutrients. A “little known” food is highly nutritious and delivers a powerhouse of health supporting nutrients which is either thrown away or used for low-level animal feed (Qureshi et al, 2000)[1]. The nutritional composition of rice bran has led the discovery of varied health benefits. Rice bran is used for the enrichment of foods, due to its high nutrient content. The objective of the present study was to process the rice bran and to analyse its nutritive value
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