The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread

Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opportunity for dietary inclusion. Bioactive components with antioxidant potential have been reported in RB, gaining the considerable attention of researchers. However, RB requires a stabilization process after milling to prevent it from becoming rancid and promote its commercial consumption. The aim of this study was to evaluate the effects of substituting stabilized rice bran (SRB) for wheat flour at levels of 10, 15, 20 and 25% on the proximate composition, dietary fiber, dough rheology, antioxidant properties, content of bioactive compounds, and sensory attributes of white wheat-based bread. Results indicated that the incorporation of SRB increased the bread’s insoluble dietary fiber, phytic acid, total polyphenol content, γ-oryzanol, γ-aminobutyric acid, and antioxidant properties, while decreased its water absorption capacity, elasticity, volume, β-glucans, and soluble dietary fiber content. Moreover, substituting wheat flour for SRB at levels higher than 15% affected sensory attributes, such as color, odor, flavor, and softness. This study highlights the potential application of SRB flour in bread-making to increase nutritional, and functional properties of white wheat bread.

Bibliographic Details

Main Authors:	Espinales, Cindy, Cuesta, Adriana, Tapia, Javier, Palacios, Sócrates, Peñas, Elena, Martínez Villaluenga, Cristina, Espinoza, Alexander, Cáceres, Patricio J.
Other Authors:	Escuela Superior Politécnica del Litoral (Ecuador)
Format:	artículo biblioteca
Language:	English
Published:	Multidisciplinary Digital Publishing Institute 2022-10-23
Subjects:	Functional foods, Oryza sativa, Rice bran, Bread, Bioactive compounds,
Online Access:	http://hdl.handle.net/10261/282219 http://dx.doi.org/10.13039/501100011033
Tags:	Add Tag No Tags, Be the first to tag this record!