Study on main nutrition of rice bran under the different extrusion conditions

Extrusion machine has the function of biochemical reactor because of the processing characteristics of instant, high temperature, high pressure and high shearing.The change of the main nutritional components of rice bran on different varieties were tested in the different extrusion conditions.The result showed that rice bran of the Hybrid rice and the high quality rice could be used as food raw material.The content of crude fat, soluble dietary fiber, (γ) oryzanol increased in the rice bran with puffing temperature.When puffing temperature was 190℃, sensory index was better, (γ) oryzanol content was 0.301%, soluble dietary fiber content was 3.22%.The stability of acid value was good in different extrusion conditions and frequency from acid value of the expanded rice bran.The nutritional component of the extruded rice bran was produced beneficial change of more conducive to the body's absorption and utilization.