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Journal: JOURNAL OF FOOD TECHNOLOGY AND NUTRITION | Year:1392 | Volume:10 | Issue:3 (39) | Start Page:15 | End Page:20

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Title

EVALUATION OF EXTRACTING DIETARY FIBRE FROM RICE BRAN AND ITS FUNCTIONAL PROPERTIES AS COMPARED TO THE COMMERCIAL WHEAT FIBRE

Pages

 Start Page 15 | End Page 20

Abstract

 Introduction: Presence of dietary FIBRE in food has beneficial health effects namely reduction of blood sugar and cholesterol and reducing the prevalence of cardiovascular and chronic diseases. RICE BRAN that is a byproduct during milling process is a product rich in dietary fiber. This study reveals some compositional and functional analysis of dietary fiber extracted from RICE BRAN using chemical and enzymatic methods.Materials and Methods: RICE BRAN that is provided from Gillan barns was employed for FIBRE extraction using both enzymatic and chemical methods after fat was extracted. Two different dietary FIBREs obtained were compared for extraction yield, chemical composition such as (moisture, protein and ash) and functional properties such as (Water Binding Capacity and Fat Binding Capacity) and comparisons were also made with FIBRE extracted from wheat.Results: The results showed higher yield from enzymatic method (67.53%) as compared to the chemical method (33.97%). Protein content of FIBREs extracted by chemical method was higher and the ash content was lower than enzymatic method. Water Binding Capacity and Fat Binding Capacity in enzymatic FIBREs had significant increases as compared to the FIBREs extracted by the chemical method and wheat FIBRE.Conclusion: RICE BRAN had 67% dietary FIBRE using ENZYMATIC EXTRACTION method. This FIBRE has more WBC and FBC than fibers extracted by chemical method and might be employed in development of value added foods known as functional foods.

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