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Evaluation of a rice bran oil-derived spread as a functional ingredient

Authors

  • Erica L. Bakota,

    Corresponding author
    1. United States Department of AgricultureAgricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research, Peoria, IL, USA
    • Correspondence: Dr. Erica L. Bakota, United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research, 1815 N. University St., Peoria, IL 61604, USA

      E-mail: erica.bakota@ars.usda.gov

      Fax: +1 309 681 6685

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  • Jill K. Winkler-Moser,

    1. United States Department of AgricultureAgricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research, Peoria, IL, USA
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  • Sean X. Liu

    1. United States Department of AgricultureAgricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research, Peoria, IL, USA
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  • Mention of trade names or commercial products in this article is solely for the purpose of providing scientific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.

Abstract

As consumers continue to become more interested in the health properties of the food ingredients they purchase, the market potential for new functional ingredients, such as structured lipids and spreadable products, continues to grow. Recently we reported a solvent fractionation procedure for the production of a spreadable product derived from rice bran oil. This material is enriched in phytosterols and rice bran wax relative to crude rice bran oil and has rheological properties that differ vastly from the constituent oil. Here we evaluate the suitability of such a spread for use as a functional ingredient. Two potential avenues are explored: the use of the material as an antioxidant source in frying oils, and the use of this material as a fat replacer in baked goods. As an additive, the material was shown to impart oxidative stability to the oil. This spread was also successfully incorporated into two baked goods with consistently high acceptability ratings for both baked goods tested.

Practical applications: We have created a novel semisolid material from crude rice bran oil that can serve as a functional ingredient in a variety of capacities. In this work we incorporate the material into edible oils and baked goods to evaluate its suitability for continued development as an ingredient. In a frying oil, this material may extend the life of the oil by protecting the oil from oxidation during heating. We also show through sensory studies that this material can be successfully used in a bread or granola as a substitute for a portion of the butter or margarine. The high stability and positive sensory reception of this ingredient suggest that this spread might be suitable for further development into a functional food that is allergen-free, trans-fat free, and high in antioxidants.

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