Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins

FRANCO FRAGUAS, E.; CABEZAS, D.M.; ABIRACHED, C.; LÓPEZ, D.; PANIZZOLO, L.; BONIFACINO, C.; WAGNER, J.R.; PALAZOLO, G.G.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Lugar: Londres; Año: 2020 vol. 100 p. 1336 - 1343

0022-5142

Rice bran (RB), a by-product of rice milling industry, constitutes around 10% of the total weight of rough rice. The interest in the use of RB is centered on its nutritional quality, its low cost and its worldwide extensive production. As RB is commonly used for oil extraction, the defatted rice bran (DRB) is obtained as a second by-product. The aim of this work was to obtain a defatted rice bran concentrate (DRBC), enriched in protein and fiber, from defatted rice bran flour (DRBF) and to determine its physicochemical and emulsifying properties.