• Maria Aslam University Institute of Diet and Nutritional Sciences, UIDNS, The University of Lahore, Lahore, Pakistan.




Rice crop is cultivated in large amount worldwide and the outward layer of rice grain isbran that is the most important rice by-product.Rice bran and its oil carry bioactive components in large amount and these compoundsare used to treat number of diseases and health defects, it is also used on industrial scalelike in cosmetics.Bioactive components like γ-Oryzanol, flavonoids, phytic acid, phenolics, phytic acid are present in rice bran.Rice wheat has incredible potential in the food business, particularly in the assembling of usefulnourishments, such as active baking products. The fortified rice or its components are used asadditives in number of food matrices such as pizza, cookies, bread, beverages,tuna oil, powdered beef and milk for practical and nutritious purposes.Rice bran can be used to developlow fat and high fibrous products of bakery. It is also used in meat emulsion and industrial battermixtures. In incorporation to the physical wellbeing that are provided by rice bran. Rice branused as a high fiber diet can provide texture, firmness, emulsifying properties, gelling and certainstabilizing properties. Nourishments covered with a strong layer of rice regularly retain low fatduring browning however the modest quantity of fat discovered normally in rice wheat fiber alsogo about as a flavor transporter. Boiled rice contains a lot of amino acids that are important forhumans and because of it is used as a new nutritional constituent. Rice bran contains about ten-fifteen percent increased protein. The protein composition construct on rice bran can help controlthe disorders associated with a protein diet. In addition, unique anticancer and hypoallergenicproperties make rice bran protein higher than cereal protein.Owing to its noteworthy nutritive and helpful esteem, rice bran may upgrade






How to Cite

Aslam, M. (2022). RICE BRAN; A POTENTIAL COMMODITY. Pakistan BioMedical Journal, 5(2), 02–02. https://doi.org/10.54393/pbmj.v5i2.150



Guest Editorial

Most read articles by the same author(s)

1 2 > >>