16.7.3 In Meat and Meat Products
Defatted rice bran is extensively used in foods like protein supplements and as a
binding constituent for meat and sausage products. Hammond (1994) concluded that
chicken coated with stabilized rice bran fiber (RBF) absorbs a low amount of fat
during frying. In many studies, RBF was added to meat batters and emulsions to
provide better water retention, superior emulsion stability and rheological properties
(Choi et al. 2007a, b, 2008¸ 2009; Turhan et al. 2005) and to significantly decrease
cooking loss (Paneras and Bloukas 1994; Crehan et al. 2000; Hughes et al. 1997;
Yang et al. 2007). Huang et al. (2005) also concluded in their study that pork
meatballs with 10% rice bran showed good textural properties. In a study conducted
by Kim et al. (2000), crude rice bran oil 0, 1%, and 2% (w/w), was added to
restructured beef roasts that were stored at 4
C and analyzed at 0, 7, and 14 days
to determine nutritional properties and oxidative stability. It was observed that
TBARs numbers were 50% lower ( p < 0.05) in roasts with rice bran oil after
7 days of storage compared to control. The addition of 2% rice bran oil (w/w) was
effective in improving both oxidative stability and vitamin E levels.
16.7.4 In Confectionary
The industrial application of rice bran in confectionary comprises supplementation
of rice bran in a granola bar, and fruit and fiber bars, rice bran cereal, etc. Rice wax is
used as coatings for chocolates, cakes, and tablets, a mold-release agent, brightener,
a wax coating of vegetables and fruits, and plasticizing material of chewing gum
(Nagendra Prasad et al. 2011; Friedman, 2013). Rice bran protein can be used as an
outstanding base material for food with high sugar like cake batters, whipped
toppings, frozen desserts and confections (Cao et al. 2009; Phongthai et al. 2017).
16.7.5 In Protein Concentrates
By-products from cereals like rice, maize, barley, wheat, and rye can be used to
prepare protein concentrates (Lasztity et al. 1995). Beside good amount of oil
present in rice bran, it also has 10–15% protein content, out of which 37% are
water-soluble, 31% are salt-soluble, 2% are alcohol-soluble, and 27% are alkalisoluble storage proteins (Fabian and Ju 2011). Alkaline extraction and acid or heat
precipitation are used for the extraction of proteins from full-fat or defatted rice bran.
The amount of protein in concentrates ranges from 19.4 to 76.1% from full-fat rice
bran and 17.5 to 85.0% from the latter (Prakash 1996). Rice bran proteins are of
superior quality and have various applications in food and pharmaceutical industries
due to their functional properties (emulsion properties, solubility, balanced amino
414
U. Yadav et al.
Defatted rice bran is extensively used in foods like protein supplements and as a
binding constituent for meat and sausage products. Hammond (1994) concluded that
chicken coated with stabilized rice bran fiber (RBF) absorbs a low amount of fat
during frying. In many studies, RBF was added to meat batters and emulsions to
provide better water retention, superior emulsion stability and rheological properties
(Choi et al. 2007a, b, 2008¸ 2009; Turhan et al. 2005) and to significantly decrease
cooking loss (Paneras and Bloukas 1994; Crehan et al. 2000; Hughes et al. 1997;
Yang et al. 2007). Huang et al. (2005) also concluded in their study that pork
meatballs with 10% rice bran showed good textural properties. In a study conducted
by Kim et al. (2000), crude rice bran oil 0, 1%, and 2% (w/w), was added to
restructured beef roasts that were stored at 4
C and analyzed at 0, 7, and 14 days
to determine nutritional properties and oxidative stability. It was observed that
TBARs numbers were 50% lower ( p < 0.05) in roasts with rice bran oil after
7 days of storage compared to control. The addition of 2% rice bran oil (w/w) was
effective in improving both oxidative stability and vitamin E levels.
16.7.4 In Confectionary
The industrial application of rice bran in confectionary comprises supplementation
of rice bran in a granola bar, and fruit and fiber bars, rice bran cereal, etc. Rice wax is
used as coatings for chocolates, cakes, and tablets, a mold-release agent, brightener,
a wax coating of vegetables and fruits, and plasticizing material of chewing gum
(Nagendra Prasad et al. 2011; Friedman, 2013). Rice bran protein can be used as an
outstanding base material for food with high sugar like cake batters, whipped
toppings, frozen desserts and confections (Cao et al. 2009; Phongthai et al. 2017).
16.7.5 In Protein Concentrates
By-products from cereals like rice, maize, barley, wheat, and rye can be used to
prepare protein concentrates (Lasztity et al. 1995). Beside good amount of oil
present in rice bran, it also has 10–15% protein content, out of which 37% are
water-soluble, 31% are salt-soluble, 2% are alcohol-soluble, and 27% are alkalisoluble storage proteins (Fabian and Ju 2011). Alkaline extraction and acid or heat
precipitation are used for the extraction of proteins from full-fat or defatted rice bran.
The amount of protein in concentrates ranges from 19.4 to 76.1% from full-fat rice
bran and 17.5 to 85.0% from the latter (Prakash 1996). Rice bran proteins are of
superior quality and have various applications in food and pharmaceutical industries
due to their functional properties (emulsion properties, solubility, balanced amino
414
U. Yadav et al.