DUBEY, Bipro, FITTON, Drew, NAHAR, Samsun and HOWARTH, Martin (2019). Comparative study on the rice bran stabilization processes: A review. Research & development in material science, 11 (2).
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Dubey-ComparativeStudyRice(VoR).pdf - Published Version
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Abstract
Rice bran is an undervalued/underutilized by-product of rice milling, rich in protein, lipids, dietary
fibers, vitamins, and minerals. It is an inexpensive source of high-quality protein, fiber and lipids to be
incorporated into value-added food products. The issue with rice bran is its susceptibility to rancidity
and therefore measures must be taken to stabilize the bran in order for it to be fully utilized. Due to this
susceptibility to rancidity, historically the bran has either been disposed and wasted or used as low-grade
animal feed. As the nutritional value of the bran has been recognized, along with its potential to add
value to food products, research has been increasing in volume in order to determine the most effective
methods for stabilizing the bran and extracting the valuable nutrients from it. It’s been reported that a free
fatty acid content of over 5% is considered to render the bran unfit for human consumption (Tao, Rao &
Liuzzo, 1993). Therefore, controlling this level of rancidity is imperative to being able to store and use rice
bran over extended periods of time. In order to achieve control, stabilization procedures can be carried
out on the rice bran to slow down the lipase activity within the bran and preserve the nutritional qualities
that rice bran possesses. Stabilization of rice bran is particularly important for use over winter months
in developing countries, where there may be no crops to harvest and therefore a supply of non- rancid
rice bran could be extremely beneficial. This length of storage for stabilized rice bran could be up to a
period of 6 months, where it can become important for value-added product development (Bagchi, Adak
& Chattopadhyay, 2014). The present review will provide an overview of the traditional and innovation
rice bran stabilization techniques, those have been a common interest in the research community, and the
suitability of the process in terms of the energy consumption.
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