Effect of particle size and concentration of defatted rice bran supplemented in tomato salad dressing

MUKPRASIRT, Amornrat; DOMRONGPOKKAPHAN, Vichai; AKKARACHANEEYAKORN, Suthida; SUMONSIRI, Nutsuda

doi:10.1590/fst.063422

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.063422 copy

Effect of particle size and concentration of defatted rice bran supplemented in tomato salad dressing

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Defatted rice bran (DRB) is a low-cost, high-fiber, antioxidant-rich byproduct of rice bran oil production that has limited application in food systems due to its undesirable impacts on sensory attributes. This research aimed to determine the feasibility of integrating defatted rice bran into tomato salad dressing without undergoing chemical or enzymatic pretreatment. The DRB particle size (38, 90, and 150 µm) and concentration (1, 5, and 9%) significantly affected the functional properties and sensory attributes of salad dressing. The high bran concentration significantly increased viscosity and emulsion stability, although it had the opposite effect on color and texture sensory characteristics (p < 0.05). The particle size of bran significantly affected the appearance, texture, and overall liking of the product. The response surface methodology showed that the optimal DRB particle size and concentration for supplementation in a tomato salad dressing were 75 µm and 4.80%, respectively. The DRB supplementation prolonged the oxidative stability of the product compared to its control counterpart. Results demonstrated that the particle size reduction adequately modified the DRB properties to be suitable for application as a functional ingredient, which enhanced the nutritional properties and storage stability of a salad dressing.

Keywords:
cereal bran; dietary fiber; rice byproduct; emulsion

Defatted rice bran		Physical properties			Sensory evaluation (7-point scales)
Particle size (µm)	Concen-tration (%)	Apparent viscosity (cP)	Oil droplet size (µm)	Separation index (%)	Appearance	Consistency	Color	Taste	Texture	Overall liking
90, (0)	1, (-1)	619.17 ± 42.12	64.67 ± 5.03	22.67 ± 4.35	4.85 ± 1.14	3.85 ± 0.99	5.35 ± 1.04	5.70 ± 1.34	4.95 ± 1.05	4.70 ± 0.57
38, (-1)	1, (-1)	519.17 ± 2.04	68.00 ± 2.00	27.33 ± 5.48	4.25 ± 1.25	4.20 ± 1.20	4.50 ± 1.00	5.20 ± 1.20	4.15 ± 1.18	4.40 ± 0.50
90, (0)	5, (0)	1423.70 ± 16.06	40.67 ± 1.15	6.33 ± 2.21	5.10 ± 0.85	5.10 ± 0.91	4.90 ± 0.91	5.40 ± 0.60	4.75 ± 0.72	4.90 ± 0.55
38, (-1)	9, (+1)	4957.50 ± 6.12	33.67 ± 6.03	0.00 ± 0.00	4.25 ± 1.16	3.30 ± 0.92	3.65 ± 1.93	4.45 ± 1.54	2.65 ± 1.27	3.80 ± 0.77
90, (0)	5, (0)	1524.20 ± 21.31	38.00 ± 2.88	4.93 ± 2.33	5.00 ± 1.17	4.90 ± 1.12	4.80 ± 1.28	5.35 ± 0.93	4.45 ± 1.31	4.77 ± 0.37
90, (0)	5, (0)	1384.20 ± 18.28	38.00 ± 1.15	5.13 ± 1.66	5.40 ± 0.75	5.35 ± 0.81	5.30 ± 1.17	5.65 ± 0.73	5.20 ± 1.10	5.13 ± 0.69
150, (+1)	9, (+1)	4813.30 ± 77.57	39.67 ± 6.51	1.53 ± 1.15	4.60 ± 1.27	4.65 ± 1.23	4.30 ± 1.22	5.30 ± 0.92	4.00 ± 0.86	4.65 ± 0.67
150, (+1)	5, (0)	1140.80 ± 19.34	46.33 ± 1.15	15.00 ± 2.89	4.80 ± 1.01	4.85 ± 0.93	4.30 ± 1.26	4.70 ± 1.63	4.20 ± 1.15	4.50 ± 1.00
150, (+1)	1, (-1)	593.33 ± 16.33	95.00 ± 2.00	28.00 ± 4.31	4.70 ± 1.08	4.20 ± 1.36	5.05 ± 0.89	5.45 ± 1.28	5.30 ± 0.92	4.75 ± 0.72
90, (0)	9, (+1)	4815.00 ± 7.75	31.00 ± 3.61	0.00 ± 0.00	4.90 ± 0.91	4.25 ± 0.97	4.40 ± 0.99	5.65 ± 0.88	4.50 ± 0.95	4.80 ± 0.70
38, (-1)	5, (0)	1745.80 ± 14.97	51.00 ± 6.56	18.67 ± 3.80	4.15 ± 0.93	4.35 ± 1.18	4.15 ± 0.93	4.75 ± 1.16	3.65 ± 0.81	4.25 ± 0.55

Physico-chemical and functional properties	Particle size (µm)
Physico-chemical and functional properties	150	90	38
Moisture (%, wb)^ns	13.50 ± 0.56	13.70 ± 0.32	13.38 ± 0.46
Protein (%, wb)	19.59 ± 0.53^a	21.46 ± 1.04^b	22.77 ± 1.89^b
Total dietary fiber (%, wb)	25.17 ± 0.88 ^b	23.88 ± 0.26^a	24.61 ± 1.44^a
Soluble dietary fiber (% SDF, wb)	7.73 ± 0.66^a	7.92 ± 1.35^a	10.44 ± 0.83^b
Insoluble dietary fiber (% IDF, wb)	17.44 ± 0.29^b	15.96 ± 1.19^a	14.17 ± 0.88^a
Ratio of SDF to IDF	0.44: 1	0.49: 1	0.74: 1
Total phenolic content (mg GAE/g)	254.65 ± 17.82^a	282.22 ± 15.17^b	318.03 ± 19.80^c
DPPH radical scavenging capacity (%)	18.29 ± 0.36^a	23.38 ± 0.09^b	26.04 ± 0.52^c
Water holding capacity (g/g dried weight)	2.43 ± 0.32^a	3.13 ± 0.10^b	3.57 ± 0.07^b
Swelling capacity (mL/g dried weight)	3.20 ± 0.20^a	4.00 ± 0.20^b	4.47 ± 0.11^c
Oil holding capacity (g/g dried weight)^ns	2.97 ± 0.50	2.54 ± 0.22	2.05 ± 0.12
Apparent viscosity (cP)	80.77 ± 3.29^a	85.16 ± 1.14^b	90.90 ± 0.20^c
L*	72.28 ± 0.23^a	75.70 ± 0.17^b	78.34 ± 0.24^c
a*	2.86 ± 0.08^b	2.59 ± 0.09^b	1.19 ± 0.07^a
b*	19.48 ± 0.51^c	16.83 ± 0.19^b	15.09 ± 0.26^a

Sources of Variation	Physical properties			Sensory evaluation (7-point scales)
Sources of Variation	Apparent viscosity	Oil droplet size	Separation index	Appearance	Consistency	Color	Taste	Texture	Overall liking
Model	0.000^*	0.004*	0.004*	0.044*	0.033*	0.022*	0.034*	0.034*	0.045*
Linear	0.000*	0.001*	0.001*	0.049	0.126^ns	0.014*	0.118^ns	0.016*	0.078^ns
Particle size	0.148^ns	0.128^ns	0.880^ns	0.039*	0.052^ns	0.077^ns	0.112^ns	0.026*	0.040*
Concentration	0.000*	0.001*	0.000*	0.928^ns	0.948^ns	0.009*	0.142^ns	0.021*	0.306^ns
Square	0.000*	0.031*	0.054*	0.023*	0.019*	0.030*	0.014*	0.067*	0.044*
Interaction	0.528^ns	0.167^ns	0.914^ns	0.824^ns	0.072^ns	0.849^ns	0.235^ns	0.811^ns	0.297^ns
Lack of fit	0.173^ns	0.116^ns	0.180^ns	0.922^ns	0.521^ns	0.809^ns	0.341^ns	0.534^ns	0.605^ns
R²	0.9960	0.9423	0.9406	0.8345	0.8612	0.8829	0.8606	0.8601	0.8130

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[1] *Corresponding author: amornrat.m@sci.kmutnb.ac.th; ams8900@yahoo.com