Reema Devi, Vijaya Lakshmi Veliveli and S Suchiritha Devi
Rice bran contains 11-17% of protein, 12-22% of oil, 10-15% of moisture, 6-14% of fiber and 8-17% of ash. Rice bran is rich in vitamins and minerals, such as calcium, aluminium, iron, chlorine, manganese, magnesium, zinc and phosphorus, niacin, vitamin E and thiamine. Rice bran also contains a significant amount of nutraceutical compounds and approximately 4% unsaponifiables, consisting primarily of natural antioxidants (approximately 100) such as oryzanol, tocopherols and tocotrienol. Rice bran contains a highly digestible protein that is rich in essential amino acids, particularly lysine, so it can be used as an ingredient in the preparation of different food recipes. Due to its antioxidant properties, it also has the potential to be used as an additive to increase storage stability in food, therefore rice bran fiber can be used as both a functional and nutritious ingredient. Rice bran can be used in the preparation of bakery items with high fiber and low fat. Rice bran is also used industrially in batter blends and meat emulsions. Taking into account the potential of rice bran, this review aims to concentrate on rice bran nutraceuticals, its nutritional composition and application in the food industry.
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