Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 504243
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.
DOI https://doi.org/10.1016/j.jfoodeng.2016.04.012
Department(s) Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Dietary fibre - Dry fractionation - Electrostatic separation - Oil binding capacity - Swelling capacity - Water retention capacity
Abstract

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.

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