Enhancing Rice Bran Value With Extrusion Technology

Enhancing Rice Bran Value With Extrusion Technology By Renu Sharma:



In this book, Renu Sharma explores the potential of using extrusion technology to enhance the value of rice bran, a byproduct of rice milling. She provides a comprehensive overview of extrusion technology and its applications in the food industry, including the production of functional foods.



The book delves into the physicochemical properties of rice bran and how they can be improved through extrusion technology. Sharma also discusses the various health benefits of rice bran, including its ability to lower cholesterol levels and improve gut health.



Readers will find a detailed description of the extrusion process, including the equipment used and the effect of process parameters on product quality. Sharma also highlights the various extruded rice bran products that can be developed, such as breakfast cereals, snacks, and functional food ingredients.



Overall, this book is a valuable resource for food scientists, engineers, and researchers interested in the use of extrusion technology to enhance the nutritional value and marketability of rice bran.