hygroscopicity of the rice bran and more air incorporation in leavening processes
was seen by its ability to foam. Younas et al. (2011) concluded that supplementation
of heat stabilized rice bran (HSRB) at 10–15% is suitable for the production of rice
bran supplemented cookies with better nutritional quality and sensory acceptability.
In another study, Mishra (2017) prepared cookies from wheat flour with supplementation of microwave stabilized defatted rice bran at 5, 10, 15, and 20%. It was found
that the average width and spread factor of cookies increased proportionally with the
increase in the level of rice bran. The moisture, ash, protein, fat, and fiber content of
cookies increases with the supplementation of rice bran from 3.14% to 7.28%,
0.69% to 2.55%,11.23% to 13.84%, 14.27% to 17.03%, 0.16% to 9.5% respectively,
whereas carbohydrate content and energy value decreases from 70.51% to 49.16%
and 455.39 Kcal to 397.89 Kcal. The results revealed that from the overall acceptability rating, that cookie with 10% RB obtained the highest score at p 0.05.
16.7.2 In Dairy Industry
RBO and rice bran have been widely used as animal feed to improve the quality and
quantity of the milk produced by cattle. There is the potential for RBO as a natural
antioxidant in whole milk powder (WMP). Addition of RBO to milk can also
increase the vitamin E content of the milk (3.7 μg/g and 7.5 μg/g, for 0.1% and
0.2% RBO supplementation, respectively).
Nanua et al. (2000) investigated the effect of addition of RBO (0.1 and 0.2%) on
the oxidative stability of low-heat and high-heat whole milk powder (WMP). Milk
having 3.6% fat was fortified with RBO and was concentrated and dried. The results
indicated that RBO, when added at 0.1% of the original milk, was effective in
reducing the oxidation of low-heat WMP without imparting a detectable flavor
change.
Abbas et al. (2017) successfully developed nutritious yogurt fortified with probiotic bacteria and RBO. RBO was incorporated at 1, 2, and 3% level in skim milk
and control was cow’s milk with 3% fat content. Starter culture (L. delbrueckii
subsp., bulgaricus, and S. salivarius subsp., thermophilus) and B. bifidum (1:1:1)
were added at the rate of 3% (v/v) for yogurt preparation. Results elucidated that the
viscosity of resultant yogurt was significantly ( p < 0.05) increased as rice bran oil
percent increased either fresh or at all the storage period up to the seventh day of
storage. The sensorial characteristics of yogurt with 3% RBO were almost very close
to the control one.
16 Rice (Oryza sativa) Bran
413
was seen by its ability to foam. Younas et al. (2011) concluded that supplementation
of heat stabilized rice bran (HSRB) at 10–15% is suitable for the production of rice
bran supplemented cookies with better nutritional quality and sensory acceptability.
In another study, Mishra (2017) prepared cookies from wheat flour with supplementation of microwave stabilized defatted rice bran at 5, 10, 15, and 20%. It was found
that the average width and spread factor of cookies increased proportionally with the
increase in the level of rice bran. The moisture, ash, protein, fat, and fiber content of
cookies increases with the supplementation of rice bran from 3.14% to 7.28%,
0.69% to 2.55%,11.23% to 13.84%, 14.27% to 17.03%, 0.16% to 9.5% respectively,
whereas carbohydrate content and energy value decreases from 70.51% to 49.16%
and 455.39 Kcal to 397.89 Kcal. The results revealed that from the overall acceptability rating, that cookie with 10% RB obtained the highest score at p 0.05.
16.7.2 In Dairy Industry
RBO and rice bran have been widely used as animal feed to improve the quality and
quantity of the milk produced by cattle. There is the potential for RBO as a natural
antioxidant in whole milk powder (WMP). Addition of RBO to milk can also
increase the vitamin E content of the milk (3.7 μg/g and 7.5 μg/g, for 0.1% and
0.2% RBO supplementation, respectively).
Nanua et al. (2000) investigated the effect of addition of RBO (0.1 and 0.2%) on
the oxidative stability of low-heat and high-heat whole milk powder (WMP). Milk
having 3.6% fat was fortified with RBO and was concentrated and dried. The results
indicated that RBO, when added at 0.1% of the original milk, was effective in
reducing the oxidation of low-heat WMP without imparting a detectable flavor
change.
Abbas et al. (2017) successfully developed nutritious yogurt fortified with probiotic bacteria and RBO. RBO was incorporated at 1, 2, and 3% level in skim milk
and control was cow’s milk with 3% fat content. Starter culture (L. delbrueckii
subsp., bulgaricus, and S. salivarius subsp., thermophilus) and B. bifidum (1:1:1)
were added at the rate of 3% (v/v) for yogurt preparation. Results elucidated that the
viscosity of resultant yogurt was significantly ( p < 0.05) increased as rice bran oil
percent increased either fresh or at all the storage period up to the seventh day of
storage. The sensorial characteristics of yogurt with 3% RBO were almost very close
to the control one.
16 Rice (Oryza sativa) Bran
413