Abstract：
:Rice bran, a by-product of milling rice, is highly nutritious but contains very high levels of the non-threshold carcinogen inorganic arsenic (i-As), at concentrations around 1mg/kg. This i-As content needs to be reduced to make rice bran a useful food ingredient. Evaluated here is a novel approach to minimizing rice bran i-As content which is also suitable for its stabilization namely, cooking bran in percolating arsenic-free boiling water. Up to 96% of i-As removal was observed for a range of rice bran products, with i-As removal related to the volume of cooking water used. This process reduced the copper, potassium, and phosphorus content, but had little effect on other trace- and macro-nutrient elements in the rice bran. There was little change in organic composition, as assayed by NIR, except for a decrease in the soluble sugar and an increase, due to biomass loss, in dietary fiber.
journal_name
Food Chemjournal_title
Food chemistryauthors
Signes-Pastor AJ,Carey M,Meharg AAdoi
10.1016/j.foodchem.2017.04.140subject
Has Abstractpub_date
2017-11-01 00:00:00pages
76-80eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30720-3journal_volume
234pub_type
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