This study demonstrates improved protein solubility and physicochemical characteristics of rice bran based on particle size, indicating its potential for industrial applications.
Key Points
Finer rice bran fraction RBF III shows enhanced lightness and surface area, maximizing its use in food applications.
Residual oil content of 1.26% was achieved using hexane, maintaining protein solubility and nutritional quality.
Particle size fractionation indicated reduced flowability and stable hydration properties across different sizes.
Particle size distribution analysis revealed the smallest fraction RBF III as optimal for food industry applications.