Optimized Extraction of Dietary Fiber from Defatted Rice Bran and Evaluation of the Fiber-fortified Drink Yogurt

Abstract

The effects of time, temperature and concentration of hydrogen peroxide on the extraction yield of fiber from defatted rice bran, its color, water binding and oil binding capacity were investigated using the central composition design with three variables. Carboxymethyl cellulose (CMC) and extracted fiber were added to drink yogurt in different ratios (0-0, as blank sample, 0-0.05, 0-0.1, 0-0.2, 0.5-0.05 and 1-0.05) and rheological properties of the drink were analyzed weekly for 21 days. The results showed that temperature and hydrogen peroxide concentration significantly affected fiber extraction yield, and hydrogen peroxide concentration had the greatest impact on L*. The process temperature had the greatest impact on oil binding capacity of the fiber. However, water binding capacity was not affected by any parameter. Rheological tests indicated that blank sample was a Newtonian fluid while the drink yogurt fortified with the fiber showed a pseudo-plastic behavior.