Rice bran and its constituents: Introduction and potential food uses

Abstract

Summary Rice bran (RB) is one of the by‐products during the milling of rice. RB is underutilised due to its ease of susceptibility towards enzymatic activity. RB contains various bioactive compounds such as γ‐oryzanol, phytosterols, tocols and squalene. High nutritional properties make RB, and its constituents play their different roles in the food industry, such as gluten flour substitutes, alternate shortening, organogelators, stabilisers and other types of additives. This review will briefly introduce the RB and its constituents and discuss their potential applications in the food industry.

Topics & Concepts