Effects of Different Processing Methods on the Physicochemical Properties of Defatted Rice Bran as Food Ingredients
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Abstract:
In order to improve the physicochemical properties of rice bran and develop new rice bran-based food ingredients, the effects of three kinds of processing methods, extrusion, microwave cooking, and high temperature roasting, on the physicochemical properties of defatted rice bran were investigated. The results showed that after the defatted rice bran was processed by the three integrated processing methods, the physicochemical properties of samples were improved. Among them, the rice bran with extrusion treatment demonstrated the highest water solubility index (WSI), water absorption index (WAI), degree of gelatinization, and dispersion stability. Compared to those of the control group, the WSI, WAI, and gelatinization degree of extruded rice bran were increased by 4.82%, 18.92%, and 96.04% respectively. However, the three kinds of integrated processing methods reduced the reducing sugar and phytic acid contents of rice bran significantly. This investigation of phenolics and antioxidant capacity showed that high temperature roasting treatment increased the total phenolic content and antioxidant capacity of defatted rice bran significantly, but extrusion treatment reduced the total phenolic content and antioxidant capacity. This study provides guidance for the processing of defatted rice bran as ingredients in powder nutritional meal replacements.
