Transformation of Endoxylanase Treated Red Rice Bran into a Potential Ready-to-use Functional Food Ingredient Through Drum Drying: Impact on Physicochemical, Nutraceutical, Storage, and Product Forming Properties

Endoxylanase-treated red rice bran (ERB) is a rich source of nutraceutical components. The application of drum-drying to transform the ERB into a ready-to-use, functional food ingredient was studied and investigated its impact on physicochemical, nutraceutical, storage, and product-forming properties. Drum-drying has improved the sedimentation value (190%), water absorption capacity (58%) and lowered the fat absorption (18%) capacity. Further, drum-drying caused a minimal reduction in the nutraceutical components and retained phenolics (80%–89%), total γ-oryzanol (81%), and increased the bound flavonoid (22%) content. It increased soluble catechin (22%), campesteryl ferulate (24%); retained soluble and bound phenolic acids (52%–122%); δ, γ, α–tocotrienols (91%–100%) and tocopherols (89%–108%), and γ-oryzanol fractions (78%–97%). Furthermore, drum-drying improved the storage stability by lowering moisture (12%), maintaining lipase activity (18%), free fatty acid (50%), and microbial count within the permissible limit. Finally, incorporating drum-dried ERB in food products like pancakes, flatbread, oats porridge, and groundnut snack bars exhibited excellent product forming and organoleptic properties. To conclude, drum-dried ERB demonstrated the most crucial qualities for inclusion as a food ingredient and is a potential ready-to-use functional food ingredient.