Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product.

Defatted rice bran (DRB), a byproduct of rice
milling is a rich source of dietary fiber and minerals. In the
present study, the physico-chemical characteristics, antioxidant
potential of defatted rice bran (Laboratory-LDRB and
Commercial -CDRB) and its utilization in preparation of
bread were studied. The effect of incorporation of CDRB at
varying levels (5, 10 & 15%) on the quality characteristics
of bread including physical, rheological and sensory
attributes were evaluated and the dietary fiber content and
antioxidant activity were determined. The results indicated
that LDRB had better nutrient profile, physical and
antioxidant properties than CDRB. On the basis of physical
characteristics, breads with 5% and 10% CDRB were found
to be acceptable as such and those containing 15% were
acceptable with addition of bread improvers. The dietary
fiber content and total antioxidative activity of bread
increased with increasing levels of CDRB, which also
improved the shelf life. The results reveal that DRB can be
incorporated in breads upto 10% and 15% as such or with
bread improvers respectively, as source of fiber and natural
antioxidant, as a functional ingredient.