The physicochemical properties and stability study of rice bran protein powder

Abstract

Rice bran is a major by-product from the rice milling in industry and comprise around 10% of the total weight of rice. It contain higher amount of vitamins, essential fatty acids, minerals, dietary fiber and other sterol. Attitude of consumer towards health food is promising and range of functional foods is developing in the market. Rice bran is a great finding for increasing in application of food, nutraceutical and pharmaceutical industries. However, the possible application of rice bran in food industry is limited due by its instability due to rancidity of rice bran that caused by exposure of oil to lipase during milling. Therefore to make rice bran suit for food industry and human consumption, the rice bran is diluted with water must undergo autoclaved process at temperature of 120 ̊C about 20 minutes time. Then, the slurry of rice bran is filtered and the extracted rice bran is introduced into spray dryer to produce it to powder form. The composition of rice bran protein powder is being compared in two different methods which are spray drying and freeze drying. The texture, colour and appearance of the powders has been analysed. The physical and chemical properties of the rice bran powder are being analysed by using Fourier transform infrared radiation (FTIR) and scanning electron microscopy (SEM). Furthermore, the quality of rice bran protein powders at different storage condition such as keep in container, freezer and exposed in surrounding is evaluated to determine the best condition of rice bran powders. Several testing is conducted to determine the quality of powders by moisture analyzer, water activity meter and pH meter.