Utilization of rice bran for wheat flour substitution in noodle product development: a review

Abstract

Abstract Rice bran is a by-product of polishing in the rice milling process. Rice bran contains numerous bioactive compounds with a beneficial effect on human health, namely dietary fiber, flavonoid, tocopherol, tocotrienol, and gamma-oryzanol. Since the trend of healthy food has been rising, rice bran has been taken an interest to use in functional food development. Noodle products are often developed as a functional food due to widely consumed foods and as a great carrier to deliver bioactive compounds. The utilization of rice bran could change noodle quality attributes which influences market acceptance. Dietary fiber in rice bran could affect noodles cooking quality and texture profile. Stabilization of rice bran before use could reduce adverse effects of rice bran on noodles’ quality. Noodle processing such as kneading and cooking could affect antioxidant compounds. The aim of this paper is to review rice bran substituted noodle quality, including nutritional product value, factors affecting noodle characteristics, and methods to improve rice bran noodle quality. This paper discussed not only noodles enriched with white rice bran but also with red and black rice bran. Thus, it could provide broad information to support further rice bran utilization in noodle development.