Characterization of Enzyme-Extracted Rice Bran Protein Powder and Its Application in Protein-Enriched Jelly
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Abstract
Rice bran is a by-product of rice production but remains rich in nutritional value. The objective of this research was to study the extraction of protein from rice bran using enzymes for application jelly products. Rice bran from Khao Dawk Mali 105 rice was extracted using cellulase enzyme (100 g: 1 ml). Samples were extracted for 8, 16, and 24 hours and dried at 60 °C. The extracted rice bran powder was analyzed for physical and chemical properties, and total phenolic content. The results showed that rice bran and extracted rice bran samples had water activity (aw) and moisture content in the ranges of 0.569- 0.715 and 8.19-10.83%, respectively. The highest L* (56.13) value was found in fresh rice bran, while the 8-hour extracted sample had the highest values of a* and b* (9.97 and 32.32 respectively). In addition, the 8-hour extracted sample had the highest protein content and total phenolic content of 18.02% and 236.45 mg GAE/g, respectively. Therefore, an extraction time at 8 hours was selected for jelly production. Four different levels of extracted rice bran powder were added to the jelly (0, 10, 20, and 30 g). The results showed that the highest protein and total phenolic contents were found in jelly supplemented with 30 g of rice bran powder, with values of 7.07% and 148.85 mg GAE/g, followed by jelly supplemented with 20 g (5.67% and 106.32 mg GAE/g). Sensory evaluation revealed that: color, odor, flavor, texture, and overall acceptability scores were highest for the control formula (0 g), followed by jelly supplemented with extracted rice bran as 10 g and 20 g of extracted rice bran. Therefore, the optimal formula for this study was rice bran protein supplement at 20 g. This formula could be considered a nutritionally enhanced food product for consumers.
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