Properties of Dietary Fiber Extract from Rice Bran and Application in Bread-making

미강에서 추출한 식이섬유추출물의 특성 및 제빵에의 응용

  • Kim, Young-Soo (Rice Research Group, Korea Food Research Institute) ;
  • Ha, Tae-Youl (Rice Research Group, Korea Food Research Institute) ;
  • Lee, Sang-Hyo (Rice Research Group, Korea Food Research Institute) ;
  • Lee, Hyun-Yu (Rice Research Group, Korea Food Research Institute)
  • 김영수 (한국식품개발연구원 쌀연구사업단) ;
  • 하태열 (한국식품개발연구원 쌀연구사업단) ;
  • 이상효 (한국식품개발연구원 쌀연구사업단) ;
  • 이현유 (한국식품개발연구원 쌀연구사업단)
  • Published : 1997.06.01

Abstract

Rice bran dietary fiber extract, which was obtained after termamyl treatment of defatted rice bran contained $27.3{\sim}30.5%$ protein, $49.7{\sim}54.1%$ insoluble dietary fiber, and $1.9{\sim}2.7%$ soluble dietary fiber. Extrusion decreased the insoluble dietary fiber content but increased the soluble dietary fiber content, while roasting did not. Influence those content. Each mineral element content was depended upon heat processing method. Extrusion increased the water binding capacity and L value, while roasting reduced the water binding capacity and L value. Scanning electron microscopy showed damaged cell walls for extruded sample compared to roasted one which had fully collapsed cell walls. The increase of water absorption, developing time, and stability and the of MTI of wheat flour-dietary fiber extract composites with addition of dietary fiber extract were observed by Farinograph. Rice bran dietary fiber extract had an effect on the bread making resulting in increase of bread weight and color of crumb and crust, and decrease of bread volume and texture. As a result of sensory evaluation, appearance, texture, overall acceptability were significantly different from control but flavor and taste were not different significantly up to 6% level. Heat treated samples had differences in mean values, but not significant differences statistically.

Keywords

rice bran dietary fiber extract;insoluble dietary fiber;soluble dietary fiber;extrusion;roasting