Processing and Nutritional Composition of Rice Bran

Shweta Bhosale* and D.Vijayalakshmi

Food Science and Nutrition, UAS, GKVK, Bangalore, India.

Rice bran is a component of raw rice that is obtained when it is removed from the starchy endosperm in the rice milling process. Processing was carried out by using microwave and probiotic treatment. The study revealed that rice bran was stabilized by microwave heating (2450MHz for 3min). Stabilized rice bran was inoculated with Lactic Acid Bacillus culture and used as probiotic treated rice bran. Free fatty acid percentage of stabilized rice bran ranged from 4.10 to 7.50 from initial to 4^th week and in probiotic treated rice bran it was 4.35 to 7.95 up to 4 weeks of storage period. Functional properties of rice bran were analyzed for stabilized and probiotic treated rice bran i.e. bulk density (0.22-0.38g/ml), water absorption (2-3ml/g), oil absorption (1.5-2.5ml/g), water solubility (7.3-8.0%) and swelling power (6.7-7.2%) respectively. Macronutrient composition of stabilized and probiotic treated rice bran for moisture, protein, fat, ash and carbohydrate were 4.30 and 5.40, 17.50 and 19.25, 13.10 and 17.20, 4.92 and 4.64, 52.33 and 48.55 g/100g respectively and it contained 7.85 and 4.96 g crude fibre, 21.17 and 13.10 g insoluble dietary fibre, 2.17 and 1.80g soluble dietary fibre and 23.34 and 14.90g total dietary fibre. Mineral content of stabilized and probiotic treated rice bran for calcium, phosphorous, iron and zinc were 52.10 and 49.90, 1185.20 and 1186.50, 28.10 and 30.05, 6.02 and 5.89 mg/100g respectively. Processing helps in destroying the lipolytic activity using microwave stabilizing technology, which increases the shelf life of rice bran and improves the nutrient content.

Rice bran; Stabilization; Probiotic treatment; Free fatty acid

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