Functional properties of rice bran from some Iranian rice varieties

Rice bran is a by-product of rice milling industry, which contains considerable amount of protein, fat, carbohydrate and minerals. According to this chemical composition, it seems that rice bran might show suitable functional proprties. In this study chemical composition and functional properties (including water and oil adsorption, emulsion capacity and foam stability) of rice bran obtained from four Iranian rice varieties, namely Neda, Tarom, Fajr and Shirodi were investigated. Results showed that the lowest content of moisture, fat and ash and the highest of fibre and carbohydrate belonged to the Fajr variety. Bran of Neda variety had the lowest amount of protein and the highest content of fat and ash. Brans from Tarom and Shirodi varieties showed the highest amount of moisture and protein. Results of functional properties showed that Shirodi and Tarom varieties had the highest (2.63 g/g sample) and the lowest (2.04 g/g sample) water adsorption capacity, respectively. Oil adsorption capacity significantly diffrent among the four varieties, so that it ranged from 2.68 (g/g) to 3.52 (g/g) for Shirodi and Neda, respectively. Bran of the all four vareities showed significantly different foam capacity and foam staibility (P<0.05). It was concluded that rice bran has the potential to the used as an ingredient in functional food formulations to engance nutritional values and functional properties of the product.