Stabilization of Tarom and Domesiah cultivars rice bran: Physicochemical, functional and nutritional properties

Extrusion is a multi-step thermal process which has been extensively utilized in food preparations. Effects of temperature, moisture content and speed screw on the stabilization of rice bran were optimized using response surface methodology. Furthermore, the effect of extrusion processing on the physicochemical, nutritional and functional properties of Tarom and Domesiah cultivars stabilized rice bran (SRB) were studied. The colour of rice bran was improved by extrusion processing, but the protein content was reduced, which can be related to the denaturation of protein. Extrusion had also a reduction significant effect on the phyitic acid and vitamin E in stabilized rice bran. However, the content of vitamins B2, B3, B5 and folic acid were remained unchanged, but the dietary fibre was enhanced which has beneficial health effect. In comparison with raw rice bran, water holding capacity was enhanced, but the oil absorption capacity was reduced. Foaming capacity and foaming stability of SRB was more than that of untreated rice bran. Although, they were less than that of rice bran protein concentrate/isolate. As a result, extrusion process improves some functional and nutritional properties of rice bran which are valuable for industrial applications and have potential as food ingredient to improve consumer health.