4. Conclusion
The results show that the RBHB and RBDF from defatted rice
bran had high water-binding and swelling capacity. RBHB exhibited
high fat binding capacity. The addition of RBHB into the meatballs
at the levels of 2%, 4%, and 6% respectively would improve
nutritional value and health benefits. Meatballs containing RBHB
had lower concentrations of total fat and total trans fatty acids
than the control samples. The total trans fatty acids were lower
and the ratio of total unsaturated fatty acids to total saturated fatty
acids was higher in the samples with added RBHB than in the control
meatballs. Sensory evaluations revealed that meatball with 2%,
4% and 6% RBHB were overall acceptable. Sensory evaluation
revealed that the meatballs incorporated with RBHB (2–6%) were
acceptable to the panellists. This confirms that the RBHB preparation
from defatted rice bran has great potential in food
applications.