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An Update on the Use of Co-products from the Milling of Rice in Value-Added Food Products

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Journal of the American Oil Chemists' Society

Abstract

Because of the large amount of rice produced annually, milled rice co-products, such as rice flour, rice bran, rice bran oil, wax, and rice hulls are plentiful and readily available. These co-products are valuable sources of food ingredients, but they are currently under-utilized. Rice bran and flour contain different levels of protein. When treated with carbohydrate-hydrolyzing enzymes, high-protein products can be produced, which are nutritious and used widely in health and baby food formulations. Recently, subcritical water processing has also been studied, in which water is put under high pressure to maintain its liquid state and used as an environmental-friendly media for the recovery of rice bran proteins. Rice flour contains more than 90% rice starch (RS), and functional properties of RS are normally modified to suit the needs for food applications. For example, the addition of small amounts of phosphorylated RS esters or pregelatinized rice flour to frying batters made of rice flour was found to impart superior sensory characteristics and lower the amount of oil-uptake. Reductions in oil uptake of up to 50% were observed with the rice based formulations compared with batters made from traditional wheat ingredients. Treatment of RS with octenylsuccinic anhydride produces modified starch products that are useful as an emulsifying agent for the encapsulation of lipophilic compounds. Similarly, other rice-based products, such as microcrystalline celluloses from rice hulls, edible films formed with rice wax, various components with antioxidant properties, and germinated brown rice flours have also been developed.

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Abbreviations

a w :

Water activity

BET:

Brunauer–Emmet–Teller

BHT:

Butylated hydroxytoluene

CoQ10:

Co-enzyme Q10

GAB:

Guggenheim–Anderson–de Boer

GABA:

Gamma aminobutyric acid

GBRF:

Germinated brown rice flour

HPH:

High-pressure homogenization

K w :

Ionization constant

MCC:

Microcrystalline cellulose

MMT:

Million metric tons

OSA:

Octenyl succinic anhydride

LGRF:

Long grain rice flour

PRSC:

Protein-rich syrup co-product

RBO:

Rice bran oil

RS:

Rice starch

RVA:

Rapid Visco Analyzer

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  1. Southern Regional Research Center, New Orleans, LA, USA

    Fred F. Shih

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Shih, F.F. An Update on the Use of Co-products from the Milling of Rice in Value-Added Food Products. J Am Oil Chem Soc 89, 1–8 (2012). https://doi.org/10.1007/s11746-011-1941-6

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