Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment
Jia Li,
Chun Liu,
Na‐Na Wu
et al.
Abstract:Background and ObjectivesRice bran is enriched with bioactive compounds, which makes it more competitive as a functional food raw material. The stabilization of rice bran can inhibit the activity of endogenous enzymes, reduce its oxidation sensitivity, and change its physical and chemical properties, providing more possibilities for its application in the food industry. In this study, rice bran from five stabilization treatments (atmospheric pressure cooking, high‐pressure cooking, atmospheric steam, microwave… Show more
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