The potential use of rice bran as subtitute ingredient for bakery product development: a review Widyas Kusuma Mursid1*, Teti Estiasih2, Mokhamad Nur2
1 Magister Program of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, 65145, Indonesia
2 Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, 65145, Indonesia
Rice bran is the part between husk and endosperm of rice grains obtained from the by-product of the rice milling process which contains a large number of nutrients. The presence of bioactive compounds such as phenolic compounds, gamma oryzanol, phytosterols, tocopherols, and tocotrienols can provide great prospects to be utilized in the development of functional foods or value-added foods which are currently in great demand. However, rice bran has a short shelf life due to its high-fat content, making it easily rancid. Effective use of bran can only be done by stabilization treatment to stabilize the bran so it can improve its quality and potential role in the development of functional products. The use of rice bran in bakery products has been developed because it is considered to increase the functional component and have beneficial health effects. The use of rice bran can affect the quality characteristics of bakery products including physical attributes, nutritional content, and functional properties. Dietary fiber, minerals, and protein content in bakery products with the use of rice bran increased significantly. The addition of pigmented rice bran for bakery products produced a notable increase in free radical scavenging and antioxidant activity. This paper aims to review the potential use of rice bran as a substitute ingredient for bakery products, which is sourced from white, red, and black rice, so it can expand the information to further development about the use of rice bran in bakery products.
