Extrusion is a multistep thermal process which has been utilized in a wide spectrum of food preparations. The effect of extrusion processing on the physicochemical, nutritional, and functional properties of Tarom cultivar rice bran was studied. However, the color of rice bran was improved by extrusion processing, but the protein content was reduced in the stabilized rice bran, which can be rela...

The effects of ispaghula and wheat bran on the contents of the caecum and proximal and distal colon of the rat were investigated to identify any differences that might account for their effects on colonic motility. Rats fed diets supplemented with 5% ispaghula and 10% wheat bran for 28 days were killed and the contents of the gut collected. Caecal and colonic content wet and dry weight and shor...

The effect of heat treatment of bran on the true zinc absorption was measured using an isotope-dilution technique. A bran-based breakfast cereal (heated to 204 degrees for 40 min during manufacture) was incorporated into a semi-synthetic diet at a level of 180 g/kg. A parallel diet was formulated containing an identical weight of untreated bran from the same source plus other ingredients used t...

Variability in growth and sporulation of five isolates of Arthrobotrys dactyloides was studied on five agar, 6 bran and 5 grain media. Potato dextrose agar (PDA) supported maximum growth of isolate A, C and E, while growth of isolate B and D was significantly lower on this medium. On Czapek's agar and yeast glucose agar media the differentiation in the isolates in relation to growth was poor th...

Several important nutraceutical compounds, such as tocotrienols, tocopherols, and oryzanols, can be extracted from rice bran, a by-product of milling. This study was conducted to not only provide information regarding nutraceutical concentrations within the rice kernel based on bran collected from successive milling, but also to determine levels of nutraceutical concentrations across several di...

The effects of adding wheat and oat bran, at different levels and milled to varying particle size ranges, to dough formulations were investigated, with respect to aeration and dough development during mixing, expansion during proving and fi nal baked loaf characteristics. Addition of bran reduced the density of the dough at the end of mixing, largely because of the increased water absorption, w...

Cereal Chem. 77(5):551–555 Rice bran contains high amounts of beneficial antioxidants including tocopherols, tocotrienols, and oryzanols. Current rice milling technology produces rice bran from different layers of the kernel caryopsis. Under current practices, these layers are combined and then steam-extruded to form a stabilized rice bran pellet that is storage-safe prior to oil extraction. Ea...

BACKGROUND We have shown that bran exacerbates irritable bowel syndrome symptoms in a large proportion of secondary-care patients. However, it is unknown if this also happens in primary-care or whether a better response to bran occurs, leading to bran failures being selected for referral to the specialist. AIMS To assess the response to bran in primary-care irritable bowel syndrome comparing ...

A scientific consensus on the relationship between obesity, obesity related diseases, and diet has emerged. One of the factors is overconsumption of the red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E. In this study, goat meat sausages were formulated to contain 0, 1.5 or 3 p...