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Dephytinisation of rice bran and manufacturing a new food ingredient

Dephytinisation of rice bran and manufacturing a new food ingredient

Journal of the science of food and agriculture 81(15): 1419-1425

ISSN/ISBN: 0022-5142

DOI: 10.1002/jsfa.962

Rice bran was extruded at 130 degrees C and a screw speed of 140 rpm for 20 s to inactivate lipase and prevent lipid oxidation. Although the extrusion process induced further complex formation between phytic acid and protein as well as between phytic acid and starch, nearly 94% of phytic acid in the extruded rice bran could still be removed by solid/liquid extraction conducted at 25 degrees C for 30 min using hydrochloric acid at pH 2 as solvent and a solvent/rice bran ratio of 15. After the extract had been neutralised and phytic acid removed, it was added back to the rice bran solid to replenish the nutritional and functional components of the solid. The mixture was then dried in a drum dryer to yield a powdered product. The dephytinised rice bran product contained most of the protein, fat, dietary fibre and B vitamins and more than 50% of the oryzanol originally present in the raw rice bran.

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Accession: 003702980

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