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Application in Food Products

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Rice By-products: Phytochemicals and Food Products Application

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Abstract

Because the rice industry will remain sustainable for a long time, and thus the rice by-products production will remain high. Rice by-products are agriculture by-products produced during the rice milling process. They contain a variety of bioactive compounds including γ-oryzanol, phenolics, γ-aminobutyric acid (GABA), phytic acid, and dietary fibers. In view the therapeutic potential of rice by-products, its addition in food can contribute to the development of functional foods or value-added foods that currently are in high demand. The functional and nutritional properties of rice bran are well suited for the development of various foods such as pancakes, bread, and cookies. The addition of rice by-products in food industries has been demonstrated to improve the nutritional quality of processed food. In this regard, by-products produced from rice milling processes may enhance the economy among the rice producing nations. This chapter describes the potential application of rice by-products in various foods.

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Authors and Affiliations

  1. Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

    Bee Ling Tan & Mohd Esa Norhaizan

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  1. Bee Ling Tan
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  2. Mohd Esa Norhaizan
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Tan, B.L., Norhaizan, M.E. (2020). Application in Food Products. In: Rice By-products: Phytochemicals and Food Products Application. Springer, Cham. https://doi.org/10.1007/978-3-030-46153-9_6

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