Extraction of rice bran protein concentrate and its application in bread

Abstract

Jiamyangyuen, S.1, Srijesdaruk, V.2, and Harper, W.J.3 Extraction of rice bran protein concentrate and its application in bread Songklanakarin J. Sci. Technol., 2005, 27(1) : 55-64 In a study of rice bran protein concentrate (RBPC) preparation, the alkaline extraction was performed. The objectives of this study were to determine the optimal extracting conditions of RBPC and apply RBPC into a bread recipe in order to improve bread quality and make acceptable product to consumers. The design used in extraction was a central composite design. The response surface methodology was chosen to graphically express the relationship between pH and extraction time with the output variables of protein content and percent yield of RBPC. It was found that optimal extracting conditions were pH 11 and 45 min., resulting in 69.16% protein content and 8.06% yield of RBPC. When incorporating 1-5% of RBPC in a bread recipe, the weight loss and microbial counts of breads were decreased compared to those of control bread. The higher protein content and fiber in bread was corresponding to the amount of RBPC added. Therefore, adding RBPC can significantly increase protein and fiber content in bread. However, results from sensory evaluation showed that adding more than 1% of RBPC decreased the liking scores of color, taste, odor, texture, and overall liking. The results of this study could be used as a basic knowledge of RBPC utilization in other food products.