Production of milk analogues from rice bran protein hydrolysate using the subcritical water technique

Abstract

Subcritical water treatment is a useful technique for the extraction of active compounds from biomass materials due to its short processing time, low cost, and environmental sustainability. Defatted rice bran is a by-product of rice bran oil, which still contains protein. In this study, rice bran protein was extracted using subcritical water treatment at temperatures of 120, 140, 160, and 180 °C and reaction times of 30, 45, and 60 minutes to determine the effects of following parameters on the production of milk analogues. At higher temperatures, the protein content and emulsifying activity index (EAI) increased, and the nitrogen solubility index (NSI) ranged from 87-100%. The emulsifying stability index (ESI) reduced when the reaction time was increased, while the molecular weight of the protein was less than 50 kDa. These temperatures and reaction times were shown to have direct impacts on both protein extraction and the molecular size of rice bran protein, which significantly increase the production of milk analogues. The results showed that milk analogues appeared to be more viscous than cow's milk, as evidenced by the shear thinning. In sensory evaluation, the color, texture, taste, and acceptability of cow's milk scored higher in comparison to milk analogues. All of the sensory parameters analyzed, except odor, were significantly different (P ≤ 0.05).

Study on the rice milling byproduct extracted by subcritical water extraction and its fermented milk analogs

“…10 ml of the fermented and non‐fermented samples was evaluated by the panelists in terms of color, taste, aroma, mouthfeel, and overall acceptability based on a 9‐point hedonic box scale test at 15°C (Wongthaweewatana et al, 2021).…”

“…After subjecting to SWE (130°C for 15–45 min), BRM extracts were centrifuge at 4000 rpm for 15 min, sifted through a sterilized cotton fabric. Then a 2‐mm mesh strainer (Costa et al, 2016), The soluble products from hydrolysis were freeze‐dried at −40°C and stored in a desiccator until use to producing milk analog (Wongthaweewatana et al, 2021).…”

Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics

“…Health-wise, there are no added benefits of consuming rice-milk, it is, however, considered the most hypoallergenic when compared to all the other plant-based milk. Rice-milk is extracted from boiled brown rice and brown rice starch, it has a thin consistency and no fiber (Wongthaweewatana et al, 2021). Despite rice-milk content less protein than cow's milk (only 1 g per 8 oz.…”

Effect of particle size and concentration of defatted rice bran supplemented in tomato salad dressing

“…The literature is scarce on the use of DRB as a dietary fiber in salad dressings. Albeit studies using defatted flour (DF) from rice bran (RB) in a variety of food products have been conducted, including frozen roti dough supplemented with rice bran (Muadiad & Sirivongpaisal, 2022), salad dressing substituted with hydrogen peroxide rice bran (Maani et al, 2017), milk analogues from protein hydrolysate extracted from defatted rice bran (Wongthaweewatana et al, 2021), and low-fat meatballs enriched with hemicellulose from rice bran (Hu & Yu, 2015). Response surface methodology (RSM) is a common method used to design and formulate new products and develop existing product properties (Bas & Boyaci, 2007).…”