|Title||Dietary fibre enrichment from defatted rice bran by dry fractionation|
|Author(s)||Wang, Jue; Suo, Geng; Wit, Martin de; Boom, Remko M.; Schutyser, Maarten A.I.|
|Source||Journal of Food Engineering 186 (2016). - ISSN 0260-8774 - p. 50 - 57.|
Food Process Engineering
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||Dietary fibre - Dry fractionation - Electrostatic separation - Oil binding capacity - Swelling capacity - Water retention capacity|
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.