Frank T. Orthoefer, Food Sciences and Technologies, LLC, Germantown, Tennessee; Jennifer Eastman, ACH Food and Nutrition, Memphis, Tennessee
RICE: Chemistry and Technology, Third Edition
Pages 569-593
DOI: https://doi.org/10.1094/1891127349.019
ISBN: 978-1-891127-34-9
Abstract
Rice bran is one of three co-products obtained from rice milling (Juliano and Bechtel, 1985). The other two are milled rice and rice hulls. Rice bran is utilized as a feed ingredient for its protein and lipid content, and it represents a significant source of revenue for the miller. To the food industry, rice bran is a source of dietary fiber, protein, and “friendly” oil; however, only limited quantities are sold for food applications, partially due to its instability, which leads to off-flavor, and frequent contamination with rice hulls. Specialty markets relying on a healthful image have been developed for stabilized bran. Attempts have been made to develop markets for rice bran oil, a major component of rice bran. High capital costs for extraction of the oil and limited availability of the stabilized bran have limited its commercialization. Food and feed utilization for stabilized bran and oil continue to be investigated.
