EUBCE 2024 - Sorina ROPCIUC - Wax from Rice Bran: From Waste to the Potential of Utilization in Muffins as a Fat Substitute

Wax from Rice Bran: From Waste to the Potential of Utilization in Muffins as a Fat Substitute

Short Introductive summary

Rice bran is a by-product obtained from the rice milling process, which contains bioactive compounds (phenolic compounds, tocotrienols, tocopherols and ?-oryzanol). Rice is a major crop worldwide and rice bran (RB) is one of the most underutilized by-products of the rice milling process, due to the high nutritive, functional, and bioactive properties. The oil expelled from rice bran contains components such as lecithin, gums, pigments, crude resinous matter and wax. Several types of waxes have been tried for structuring the oil in gel and used as fat substitutes. Compared to other types of wax, rice bran wax is edible obtained from a natural source, cheap, stable, being available in large quantities and at a low price, and has a good property of forming a stable gel network by incorporating into oil. The present study was conducted to characterize the properties of rice bran wax (RBW) and its utility as a fat replacer in muffin batter. Oleogels were formulated using different assortments of vegetable oils (grape oil, hemp oil, olive oil, sunflower oil and walnut oil). The percentage of wax added to obtain oleogels was 7% and the percentage of oleogel added to the dough for muffins

S. Ropciuc, Stefan cel Mare Universityity, Suceava, ROMANIA
G.G Codina, Stefan cel Mare Universityity, Suceava, ROMANIA
M.A Oroian, Stefan cel Mare Universityity, Suceava, ROMANIA
A. Leahu, Stefan cel Mare Universityity, Suceava, ROMANIA
A.E Prisacaru, Stefan cel Mare Universityity, Suceava, ROMANIA
F. Dranca, Stefan cel Mare Universityity, Suceava, ROMANIA