Rice Bran : Chemistry, Production and Applications - A Review

Gopalakrishna, A. G. and Raja Rajan, R. G. and Bhatnagar, A. S. (2012) Rice Bran : Chemistry, Production and Applications - A Review. Beverage and Food World, 39 (5). pp. 31-36.

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Abstract

The rice milling industry produces two co-products, viz., rice hulf and rice bran (comprising of bran, germ and rice brokens) apart from the main product, polished rice or white rice. Commercialfy rice bran makes up approximately 5-9% of paddy and generalfy includes germ. Rice bran is rich in proteins, lipids, fibers, minerals and vitamins. It has phosphorus, magnesium, potassium, iron, manganese, zinc, and others. It also contains some of the vital vitamins A, B, E, like provitamin A, thialfline (B1), riboflavin (B2), niacin, pyridoxine (B6), pantothenic acid, biotin, and tocopherols, tocotrienols. Rice bran is a good source of choline and inositol. This makes rice bran a nutrient dense raw material. Rice bran is used not only for oil extraction but also for various purposes. Full fat and defatted rice bran have been used in bakery products, breakfast cereals, wafers as a protein supplement. They are used as binder ingredients for meats and sausages products and as a beverage base. Full fat rice bran after careful processing is sold under different brand names, such as R-M and Nutrabran which are patented products and are edible grade rice bran. Soluble dietary fiber and crude dietary fiber from rice bran are also available as food supplements from US company. Even in India, attempts are being made to popularize use of rice bran in processed foods such as bread, biscuit and others. Defatted rice bran could be incorporated to the level of 20% to wheat flour to provide bread having almost similar features and loaf volume. In the Indian context, the important property of the instability of bran is to be considered. It also has some anti nutritional factors viz., phytin, trypsin inhibitor and higher amounts of silica. The bran therefore needs to be stabilized against lipase activity, phytin, trypsin inhibitor need to be inactivated and silica to be minimized. The review focuses on chemical aspects of rice bran, and its utilization in various food processing industries.

Item Type:	Article
Uncontrolled Keywords:	Rice Bran, Rice Bran Lipase, Rice bran usage in foods
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Jun 2012 04:39
Last Modified:	05 Jun 2012 04:39
URI:	http://ir.cftri.res.in/id/eprint/10794

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