The Effect of Accelerated Aging on the Characteristic Properties of Rice Bran

Abstract

Accelerated aging process using thermal processing has been reported as an alternative way to produce aged rice. Rice bran is a by-product of rice production containing many bioactive compounds, which give beneficial effect to human health. Effect of accelerated aging on functional properties of rice grain and flour has already been discussed. However, the consequence of the accelerated aging technique on the characteristic properties of the rice bran has to be investigated and verified. Moreover, the investigation of accelerated aging on the rice bran is quite limited. The objective of this research is to investigate the effect of accelerated aging using high-temperature fluidized bed drying followed by tempering and ventilation on the dietary fibre (insoluble and soluble dietary fibre), lipid rancidity, and antioxidant activity properties of rice bran. Based on the experimental results it was found that the rice bran properties after accelerated aging process namely, alcohol-soluble and water-soluble acidity, free fatty acids content, total phenolic content, and antioxidant activity significantly affected the aged rice bran properties. The accelerated aging process using high-temperature could decrease acidity and free fatty acids contents of rice bran oil. Moreover, the accelerated aging was found to exhibit decreased of total phenolic content and reducing power of rice bran extracts. The reducing power of rice bran extracts were associated with the total phenolic content. However, the total dietary fibre of rice bran had no significantly different. The accelerated aging could be used to stabilization process for rice bran before further utilization. These process could be produce low acidity and free fatty acid content of rice bran oil production.