Development of food products from dephytinized and stabilized rice bran

Abstract

The possibility of improving mineral availability in rice bran and incorporating the bran in food products as potential source of fiber and other nutrients was investigated. Soaking in water at room temperature (RT) for 8 h and in water adjusted to pH 5.1 for 1 h both removed high amounts of phytate (72% and 63%, respectively) while steaming first for 1 h reduced phytate by 37% only. The former method had retained more nutrients in the bran and was considered as the best method among the three. Stabilization by heat treatment was applied to prevent development of rancidity in rice bran. There was an increase in microbial count, free fatty acids and peroxide in the untreated bran while none or only a slight increase was observed in the treated bran after 7 wk of storage. Three types of food products were prepared with rice bran substituting for wheat flour at different levels: 25% and 50% levels of rice bran in biscuits and brownies and up to 75% in chocolate cookies. Sensory evaluation showed 25% substitution as the most acceptable level of rice bran in all food products. Rice bran (25%) contained more crude fiber and dietary fiber, fat, ash, phosphorus, iron, thiamin and riboflavin but had lower calorie, protein, calcium and carbohydrates than the purely wheat-based food products. Partial substitution of wheat flour with rice bran also reduced cost of production of the resulting food products.

Source or Periodical Title

Philippine Agricultural Scientist

ISSN

317454

Page

101-109

Document Type

Article

Subject

Dephytinization, Phytate, Rancidity, Rice bran or "darak", Stabilization

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