Physico-Chemical Characteristics of Rice Bran Processed by Dry Heating and Extrusion Cooking

Figures & data

Table 1 Effect of method of stabilization on the proximate composition and calorific value of rice bran

Methods of stabilization	Crude protein (kg/100 kg bran)	Crude fat (kg/100 kg bran)	Crude fiber (kg/100 kg bran)	Crude ash (kg/100 kg bran)	Carbohydrates (kg/100 kg bran)	Calorific value (KJ/100 g bran)
RRB	16.05	14.72	7.20	8.40	39.72	1486
DHTRB	15.90	15.06	7.19	8.17	39.80	1502
ERB	16.01	15.69	7.33	8.62	39.95	1504
CD at P ≤ 0.05	NS	0.484	NS	0.22	NS	NS

Data reported are the average of triplicate determinations.

NS: Nonsignificant.

RRB: raw rice bran, DHT: dry heat treated rice bran, ERB: extruded rice bran.

Table 2 Effect of method of stabilization on sugar and fiber compounds, available lysine, and phytic acid contents of rice bran

	Sugars			Fiber
Methods of stabilization	Reducing sugars (kg/100 kg bran)	Nonreducing sugars (kg/100 kg bran)	Total sugars (kg/100 kg bran)	NDF (kg/100 kg bran)	Gum fiber (kg/100 kg bran)	Total fiber (kg/100 kg bran)	Available lysine g/16 g N (not clear)	Phytic acid (mg/g bran)
RRB	0.90	2.31	3.11	23.63	0.95	24.58	4.09	29.33
DHTRB	0.89	2.12	3.00	24.86	1.53	26.25	3.69	24.50
ERB	0.87	2.12	3.01	27.2	1.82	28.98	3.95	24.66
CD at P ≤ 0.05	NS	NS	NS	1.38	0.23	1.20	0.24	2.95

Data reported are the average of triplicate determinations.

NS: Nonsignificant.

RRB: raw rice bran, DHT: dry heat treated rice bran, ERB: extruded rice bran.

Table 3 Effect of method of stabilization on the functional characteristics of rice

Methods of stabilization	Bulk density (g/mL)	Water absorption (g/100 g)	Water solubility (g/100 g)	Fat absorption (g/100 g)	Protein solubility (g/100 g)	Damaged starch (g/100 g)	Visual color
RRB	0.500	143.68	7.57	96.32	7.32	0.82	Light tan
DHTRB	0.548	156.91	9.34	81.28	4.44	3.25	Brown
ERB	0.593	170.93	9.33	72.60	3.03	5.07	Dark brown
CD at P ≤ 0.05	0.026	3.696	0.608	2.756	0.635	0.300	—

Data reported are the average of triplicate determinations.

RRB: raw rice bran, DHT: dry heat treated rice bran, ERB: extruded rice bran.

Table 4 Effect of the methods of stabilization and storage period on the development of free fatty acids (FFAs) in rice bran

	Free fatty acids kg/100 kg bran storage period (days)
Methods of stabilization	0	15	30	45	60
RRB	4.05	13.58	20.46	37.75	64.60
DHTRB	3.66	3.75	3.79	5.70	9.15
ERB	3.85	4.08	4.22	4.20	4.10

CD at P ≤ 0.05 methods of stabilization = 0.399.

CD at P ≤ 0.05 storage period = 0.515.

CD at P ≤ 0.05 methods × storage period = 0.893.

RRB: raw rice bran, DHT: dry heat treated rice bran, ERB: extruded rice bran.