Dietary fibre enrichment from defatted rice bran by dry fractionation

Jue Wang, Geng Suo, Martin de Wit, Remko M. Boom, Maarten A.I. Schutyser*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

25 Citations (Scopus)

Abstract

Defatted rice bran is excellent source of dietary fibre. The mostly used lab-scale method to extract dietary fibre is not very efficient; dry fractionation is a more energy efficient alternative at larger scale. Three separation routes were studied: two-step electrostatic separation, sieving and a combination of electrostatic separation and sieving. All yielded fibre-enriched fractions with similar yield (20-21%) and purity (67-68% dm), which recovered 42-48% of the fibre from original rice bran flour. The enriched fraction obtained by two-step electrostatic separation contained more small particles and possibly different DF composition compared to the other two, which resulted in different functional properties. Compared to dietary fibre extracted by enzymatic-gravimetric method, enriched fractions by dry fractionation have a similar water retention capacity and oil bind capacity. This suggests that fibre-enriched fractions by dry fractionation can be applied in foods and provide similar technological and physiological properties as wet-extracted dietary fibre does.

Original languageEnglish
Pages (from-to)50-57
JournalJournal of Food Engineering
Volume186
DOIs
Publication statusPublished - 2016

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Keywords

  • Dietary fibre
  • Dry fractionation
  • Electrostatic separation
  • Oil binding capacity
  • Swelling capacity
  • Water retention capacity

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