Effect of particle size and concentration of defatted rice bran supplemented in tomato salad dressing

Defatted rice bran (DRB) is a low-cost, high-fiber, antioxidant-rich byproduct of oil production that has limited application in food systems due to its undesirable impacts on sensory attributes. This research aimed determine the feasibility integrating defatted into tomato salad dressing without undergoing chemical or enzymatic pretreatment. The DRB particle size (38, 90, and 150 µm) concentration (1, 5, 9%) significantly affected functional properties attributes dressing. high increased viscosity emulsion stability, although it had opposite effect color texture characteristics (p < 0.05). appearance, texture, overall liking product. response surface methodology showed optimal for supplementation were 75 µm 4.80%, respectively. prolonged oxidative stability product compared control counterpart. Results demonstrated reduction adequately modified be suitable as ingredient, which enhanced nutritional storage