Valorization of pulsed electric field-treated rice bran in cookie baking: Effects on stabilization and application

Abstract

The study examines the effectiveness of pulsed electric field (PEF) intensity on the stabilization of rice bran (RB) and its comparison with microwave (MW) and hot air oven stabilization methods. PEF treatments at a high electric field intensity of 20 kV/cm significantly stabilized RB, leading to a decrease in free fatty acid value. PEF-treated RB also showed reduced lipase activity while enhancing γ-oryzanol content under high PEF intensity. PEF-treated RB had a higher protein content (12.44 %), underscoring its effectiveness in preserving non-protein nitrogen components. The hot air oven treatment produced the highest mean particle size (84.55 μm). The refractive index of rice bran oil (RBO) ranged from 1.47 to 1.47 at 25 °C. The fatty acid profile showed that PEF treatment had the highest saturated fatty acid content and reduced monounsaturated fatty acids. PEF-treated RB cookies had a lower hardness (1493.11 g) than the control sample (2942.49 g). Cookies incorporated with up to 15 % PEF-treated RB maintained a favourable sensory profile, presenting a promising approach to enhancing the nutritional content of cookies without compromising taste and texture. The findings provide valuable insights into the effective valorization of PEF-treated RB in cookies.