Physicochemical, functional, and pasting properties comparison of commercial white, red, and black rice bran

Abstract

The increasing consumption of colored rice generates an appreciable amount of pigmented rice bran. This study compared the characteristics of white, red, and black rice bran. Their composition includes 12–15% moisture, 17–20% fat, 13–15% protein, 41–50% carbohydrate, and 12–16% ash. Black rice bran (BRB) is superior, with the highest protein, fat, dietary fiber, starch, and phenolic content. Red rice bran (RRB) contains the highest flavonoid content, while anthocyanins are found only in BRB, highlighting it as an excellent source of bioactive compounds. All rice brans showed lower oil absorption than water and exhibited low swelling power. Viscosity during heating was low due to limited starch content; white rice bran (WRB) showed the highest viscosity and RRB the lowest. Pasting properties were marked by high peak temperatures, except in RRB. The cooking behavior of rice bran was greatly affected by starch and fiber composition. Among the three, WRB shows the most favorable physical, functional, and pasting properties. These findings reveal that rice bran color is linked to distinct chemical and functional characteristics, influencing its processing potential. This study provides valuable insight for selecting suitable rice bran for specific food applications.