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

Espinales, Cindy; Cuesta, Adriana; Tapia, Javier Moreno; Palácios-Ponce, Sócrates; Peñas, Elena; Martínez‐Villaluenga, Cristina; Espinoza, Alexander; Cáceres, Patricio J.

doi:10.3390/foods11213328

Cited by 12 publications

(5 citation statements)

References 59 publications

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“…Three rice bran samples, FFRB, CPRB, and DFRB, were analyzed using the method described by Espinales et al [ 28 ], with slight modifications. Fifty (50) grams of the sample was placed in a stainless steel can, steam-heated at 121 °C for 20 min, allowed to air-dry overnight, then dried in a hot-air oven at 60 °C for 24 h. The obtained powder samples, namely sFFRB, sCPRB, and sDFRB, were passed through sieve no.…”

Section: Methodsmentioning

confidence: 99%

Utilization and Evaluation of Rice Bran and Rice Bran Wax as a Tablet Lubricant

Kittipongpatana,

Trisopon,

Wattanaarsakit

et al. 2024

Pharmaceutics

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The rice bran and rice bran wax of the KJ CMU107 rice strain were investigated as potential tablet lubricants in a directly compressed tablet formulation. Stabilized full-fatted rice bran (sFFRB), stabilized defatted rice bran (sDFRB), and rice bran wax (RBW) extracted and purified from crude rice bran oil (cRBO) were tested. Two commercial lubricants, including magnesium stearate (MGS) and hydrogenated cottonseed oil (HVO), were employed as the standards in the formulated mixtures, which contained spray-dried rice starch (SDRS) as a diluent. The tableting was carried out for each formulation, and the obtained tablets were physically and mechanically evaluated. Among the parameters investigated were the general appearance, ejection force, weight variation, hardness, friability, and disintegration time. The powder flow was also determined for each formulation. The results showed that the tablet ejection forces for all the lubricated formulations (58–259 N) were significantly lower than that of the non-lubricated control formulation (349 N). The use of sFFRB as a lubricant at 0.5–2.0% w/w could lower the ejection force up to 78%, but the hardness reduced so drastically that the formulations failed the friability test due to the chipping of the tablets’ edges. Moreover, sDFRB performed significantly better as the use at 0.5–1.0% w/w in the formulation helped to lower the ejection forces by up to 80% while maintaining the changes in the tablet hardness within 10%. RBW functioned effectively as a tablet lubricant at a concentration of 0.5% w/w, yielding tablets with good strength comparable to standard HVO lubricant while helping to reduce the ejection force by 82%. In formulations with good lubrication, i.e., friability < 1%, the powder flow was improved, and the tablet disintegration times were within the same range as the control and HVO formulations. In conclusion, sDFRB displayed a lubricant property at concentrations between 0.5 and 1.0% w/w, with slightly negative effects on the tablet hardness. RBW from KJ CMU107 rice was an effective tablet lubricant at 0.5% w/w, with no effect on tablet hardness. Both materials can be further developed for use as commercial lubricants in direct compression.

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Section: Methodsmentioning

confidence: 99%

Utilization and Evaluation of Rice Bran and Rice Bran Wax as a Tablet Lubricant

Kittipongpatana,

Trisopon,

Wattanaarsakit

et al. 2024

Pharmaceutics

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“…The use of pre-treatment is an option to manage phytic acid content. Stabilizing rice bran decreased the phytic acid content and prevented the rice from going rancid, and the germination of rice also decreased the phytic acid content [16,17].…”

Section: Research Recommendations/futurementioning

confidence: 99%

Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods

Timm,

Offringa,

Van Klinken

et al. 2023

Nutrients

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Consumption of plant foods, including whole grains, vegetables, fruits, pulses, nuts, and seeds, is linked to improved health outcomes. Dietary fiber is a nutrient in plant foods that is associated with improved health outcomes, including a lower risk of chronic diseases such as cardiovascular disease, type 2 diabetes, and certain cancers. Different fibers deliver different health benefits based on their physiochemical properties (solubility, viscosity) and physiological effects (fermentability). Additionally, plant foods contain more than dietary fiber and are rich sources of bioactives, which also provide health benefits. The concept of the solubility of fiber was introduced in the 1970s as a method to explain physiological effects, an idea that is no longer accepted. Dividing total dietary fiber (TDF) into insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) is an analytical distinction, and recent work finds that IDF intake is linked to a wide range of health benefits beyond increased stool weight. We have focused on the IDF content of plant foods and linked the concept of IDF to the bioactives in plant foods. Ancestral humans might have consumed as much as 100 g of dietary fiber daily, which also delivered bioactives that may be more important protective compounds in disease prevention. Isolating fibers to add to human diets may be of limited usefulness unless bioactives are included in the isolated fiber supplement.

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“…An important source of edible oil is rice bran, which can represent up to 20% of the oil's weight [66]. A recent study indicated that substituting stabilized rice bran (after grinding, a stabilization process is required to prevent rancidity) for wheat flour resulted in a significant increase in total antioxidant activity, total dietary fiber content, ashes, and bioactive compounds; however, the results indicated that up to 15% replacement of wheat flour affects the overall physical properties of the dough and the sensory attributes of the bread [67]. Stabilized rice bran improves nutritional value and texture characteristics, thereby promoting the consumption of bakery and pastry products that contribute to a healthy diet, such as biscuits [68,69] and muffins [70].…”

Section: Conventional Milling the Major Supplier Of Grain Losses Reus...mentioning

confidence: 99%

Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing

Danciu,

Tulbure,

Stanciu

et al. 2023

Foods

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In an increasingly resource-constrained era, using waste and by-products from grain processing has a wide appeal. This is due to the nutritive value and economic aspects of this process and due to its compatibility with the trend towards more sustainable food systems. Following the fundamentals of circular economy, a current need is the effective utilization of grain waste and by-products for conversion into value-added products in the food industry. The aim of this study is twofold: (1) using bibliometrics and the literature found in various databases, we aim to understand the progress of valorizing grain waste and by-products in human nutrition. The literature within various databases, namely, Google Scholar, Web of Science, and Elsevier Scopus, has been evaluated for its merits and values. (2) We aim to explore knowledge-based strategies by reviewing the literature concerning the possible use of grain waste and by-products for the food processing industry, reducing the burden on virgin raw materials. The review allowed us to unlock the latest advances in upcycling side streams and waste from the grain processing industry.

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

Cited by 12 publications

References 59 publications

Utilization and Evaluation of Rice Bran and Rice Bran Wax as a Tablet Lubricant

Utilization and Evaluation of Rice Bran and Rice Bran Wax as a Tablet Lubricant

Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods

Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing

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