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Rice bran: Nutritional values and its emerging potential for development of functional food - A review

: Gul, K.; Yousuf, B.; Singh, A.K.; Singh, P.; Wani, A.A.


Bioactive Carbohydrates and Dietary Fibre 6 (2015), No.1, pp.24-30
ISSN: 2212-6198
Journal Article
Fraunhofer IVV ()

Rice bran is a by-product of rice milling industry and constitutes around 10% of the total weight of rough rice. It is primarily composed of aleurone, pericarp, subaleurone layer and germ. Rice bran is a rich source of vitamins, minerals, essential fatty acids, dietary fiber and other sterols. There is a widespread scientific agreement on various health benefits associated with consumption of dietary fiber. Consumer attitude towards health foods is promising and the scope of functional foods is growing in the world markets; rice bran is finding increased applications in food, nutraceutical and pharmaceutical industries. However, potential applications of rice bran in food industry are limited by its instability owing to rancidity caused by exposure of oil to lipases during milling. Various methods of stabilization have been carried out, paving way for supplementation of rice bran in numerous food preparations. Considering the importance of rice bran, this review aims to focus on the functionalities of rice bran, its health benefits and potential applications in food industry.