Bran products

Table 17.1 Nutrient composition of rice bran products...

Phytochemicals have little nutritional value and do not get absorbed in the body, but they seem to turn on certain switches in the biochemical mechanisms, which signal the beneficial pathways to maintain health, and to turn off the switches which proceed to adverse biochemical pathways. Rice bran products have demonstrated significant benefits as nutritional therapies in diabetes, hyperlipidemia, cancer, fatty liver, hypercalcuria and heart disease. There is experimental and clinical evidence for the beneficial health effects of the following bioactives of rice bran ... 

The sterols and sterolins in rice bran are potent immunomodulators. The best response was obtained with a 100 1 sterol/sterolin mixture that demonstrated T-cell proliferation from 20% to 920% and active cell antigens after four weeks in human subjects (Bouic et al, 1996). Another in vitro experimental study with sterol/sterolins, demonstrated a significant increase in cytokinines, interleukin-2 and y-interferon between 17% and 41 % in addition to an increase in natural killer cell activity. These experiments (Bouic et al, 1996) prove that sterol/sterolins are potent immunomodulators with important implications for the treatment of immune dysfunction. Rice bran products are excellent dietary supplements for the improvement of immune function. It is probable that the effects of rice bran on diabetes, CVD and cancer all result from improved immune function. 

The fiber of rice bran products, especially the RiceMucil is helpful in maintaining normal gastrointestinal and colon health (Tomlin and Read, 1988). It helps in bowel regularity. Patients with irritable bowel syndrome, inflammatory bowel disease and colitis get excellent relief with RiceMucil . As has been mentioned in the earlier part of this chapter, the fiber of rice bran is non-bloating and lactose free, and the acidic environment the fiber creates during the fermentation of undigested food improves colon health and induces all the healthy enzymes and fnendly bacteria to proliferate (Folino et al, 1995 Life Sciences News Letter, 1999). It has been scientifically demonstrated to have an excellent nutritional support for gut and colon health. 

The dramatic shift in consumer understanding and readiness to accept functional foods for health care means that clinically efficacious rice bran products can be introduced to the functional food market. Efficient marketing strategies through healthcare professionals need to be developed if rice bran products are to reach their target population. 

HETTiARACHCHY N s (1999) HypoaUergenicity of stabilized rice bran products. RiceX Company Report. 

A few other cereal-based ingredients go into some biscuits. The most important is oats in the form of oatmeal or oat bran. Health claims are sometimes made regarding oat bran products. Some savoury biscuits have whole or kibbled grains of either wheat barley or oats. Barley does go into biscuits in the form of malt extract. Brewers or distillers spent... 

Bread, brown bread, corn flakes, confectionery products, all bran-product cereals, linseeds, sesame seeds, infant formula... 

Unstabilized bran and polish have been used almost exclusively for animal feed, due to the bitter flavor that develops from the lipolytic action of enzymes on the oil found in them. However, development of a thermal process that inactivates the lipases has resulted in a stabilized rice bran product that is suitable for the food industry. The impressive nutritional qualities of the oil, fiber, carbohydrate and proteins of rice bran have made it a valuable food material. Removal of fiber from the bran by physical K,J7or enzymic1819 processes produces a milk-like product having desirable nutritional and functional properties. The nutritional composition of the rice bran milk product described by California Natural Products has been shown to match the nutritional requirements of an infant formula. Originally, the anti-nutritional factor of the residual phytates was of concern. However, as of 2005, phytase enzymes are suitable for use to break down these phytates. 

This may provide reasons for the observation that in the manufacture of whole bran products, the addition of 10% bran can cause between 10% and 50% decrease in expansion. (Andersson et al. 1981) Likewise, in materials subjected to lower SME where homogeneous polymer matrices are not formed, expansion is low and specific volumes are low. This is not only true for starch-based systems (see above) but also... 

In the United States, most bran is also produced in small rice mills scattered in rice production areas with insufficient bran production to justify oil extraction. 

Kristensen MB, Hels O, Tetens I. No changes in serum enterolactone levels after eight weeks intake of rye-bran products in healthy young men. Scandinavian Journal of Food Nutrition. 2005 49 62-67. 

Carbohydrate Total carbohydrate Starch Snack foods Oat bran products Neotec 6350 scanning spectrometer, reflectance NIRSystems 6500 scanning spectrometer, dispersive, reflectance Summation of starch and NDF values Enzymatic-colorimetric 8... 

Total dietary fiber Oat bran products NIRSystems 6500 scanning spectrometer, reflectance Enzymatic-gravimetric 46... 

P. C. Williams, H. M. Cordeiro, M. F. T. Hamden. Analysis of oat bran products by near-infrared reflectance spectroscopy. Cereal Foods World36 571-576, 1991. 

Under the sponsorship of O. P. R. D. (contract W. P. B. 54), the University of Nebraska undertook to develop a plant set-up for mold bran production. This project was carried out by L. M. Christensen, Kenneth J. Goering, G. M. Severson, and L. A. Underkofler. Experimentation was carried to the point at which a definite flow sheet for a small producing plant could be laid out. 

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