Location: Functional Foods ResearchTitle: Evaluation of a rice bran oil-derived spread as a functional ingredient Author
Submitted to: European Journal of Lipid Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/28/2014
Publication Date: 4/2/2014
Citation: Bakota, E.L., Winkler-Moser, J.K., Liu, S.X. 2014. Evaluation of a rice bran oil-derived spread as a functional ingredient. European Journal of Lipid Science and Technology. 116:521-531. Interpretive Summary: Rice bran oil is known to contain compounds that offer health benefits to consumers and, as a result, is growing in popularity. 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 extends the life of the oil by protecting the oil from oxidation during heating. Taste panels were used to test this material as a frying oil additive and as a butter or shortening substitute in two recipes: bread and granola. We show through these sensory studies that this material can be successfully used in a bread or granola as a substitute for a portion of the butter. 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.
Technical 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.