Optimization of Extraction Process Parameter for Rice Bran Protein Concentrate and its Utilization in High Protein Biscuit Formulation

Abstract

In the present study rice bran protein concentrate (RBPC) was extracted from defatted rice bran by alkali extraction method and the extracted protein concentrate was characterized and utilized in biscuit production. Protein concentrate was extracted from rice bran at different rice bran water ratio (25.86-54.14) and solution pH (8.09-10.91). The extraction parameters were optimized by response surface methodology. Optimum conditions for protein concentrate extraction ratio were 1:40.77 bran/water and 9.55 pH of solution. At the optimum conditions the extraction yield of protein concentrate was 11.76% and protein content was 36.29% where native rice bran contained 20.78% protein. RBPC contained most of essential amino acids except tryptophan and phenylalanine, among them arginine was the highest 2.27 mg/100g and the lowest was histidine 0.59 mg/100g. RBPC also contained non-essential amino acid like aspartic acid, serine, glutamic acid, alanine, glycine and tyrosine. The emulsifying capacity, emulsion stability, water absorption capacity, bulk density and oil absorption capacity of RBPC were 56 percent, 36 min, 3.02 g/g, 0.49 g/ml and 1.72 g/g respectively. A 5% rice bran protein concentrate supplemented biscuits upgrade the total protein content in biscuits from 7.54 to 9.13. Therefore, utilization of RBPC can be beneficially achieved through formulation of protein enriched biscuits with enhanced nutritional value especially for malnourished or undernourished people.

Parametric Study on The Rice Bran Protein Extraction Process Using Water as a Solvent

“…Based on the Figure 3, protein yield increased from 2.87 to 16.21 % when the extraction time was increased from 5 to 25 mins. Longer extraction time allowed more interaction between the rice bran sample and solvent, thus, boosting the solubility of the protein in the solvent [3]. Besides that, longer Sample-to-solvent ratio (%) ultrasonication dilution will also causes the complete breakdown of the rice bran matric cell wall and release the protein to be dissolved in the solvent.…”

“…It can be utilized as a source of hypoallergenic proteins which contribute to the healthy growth of infants formulated in baby food [1]. Generally, during the milling process, up to 10 % of the paddy yielded the bran, which is mostly consumed as animal feed or burnt directly to the environment via open burning [2,3]. The uses and benefits of the rice bran could be explored and developed to benefit Malaysian.…”

Stabilization of Rice Bran: A Review

“…However, processed RB has great potential as a value-added commodity in the food industry. RB has been used in bakery products such as bread [12][13][14][15][16], noodles or pasta [14,17], crackers [18], biscuits [19,20], extruded snacks [21], breakfast cereals, muffins, pancakes, cookies, cakes, pies, and wafers [14,19,22], as well as a protein supplement [20,22], a binder or fat substitute in meats and sausages [22,23], ingredient in plant-based meat analogs [24], and as a beverage base [25]. RB also has great potential in applications as an ingredient in infant formulas and gluten-free products due to it being highly soluble, hypoallergenic, and gluten-free [26,27].…”