Comparison of some functional properties and chemical constituents of dietary fibers of Iranian rice bran extracted by chemical and enzymatic methods

Abstract

Rice is the second most consumed cereal grain in the world. It consists of almost 20% rice bran which is a by-product during the milling process in the production of white rice from brown rice. Bran is often used for non-food applications including animal feed stock, fuel, fertilizer or for preventing clumping; as this by-product is enriched with nutrients and dietary fibre, it is also used in food industries. Since the middle of the 1970s when the role of dietary fibre was known in health, it has caught public attention. This study reveals some compositional and functional analysis of dietary fibre extracted from rice bran using chemical and enzymatic methods. The results show that dietary fibre extracted from rice bran using enzymatic method is the best dietary fibre for food applications.

Key words: Rice bran, dietary fiber, chemical extraction, enzymatic extraction.