Properties of dietary fiber from riceberry bran and its application in yogurt

A soluble dietary fiber is polysaccharide that is beneficial for health. This research aimed at finding the optimum ratio between Riceberry bran and water in extraction of fiber from Riceberry bran, and its application in increasing stability in yogurt. The results showed that the ratio of Riceberry bran to water of 1: 10 gained a maximum percentage of dietary fiber at 1.77%. The polysaccharide content of Riceberry bran extract (RBE) was 234.23 mu g/mg. For the addition of RBE (0-0.3%) in yogurt, 0.2 and 0.3% significantly decreased the syneresis index of yogurt (p <= 0.05), which was compared to the control yogurt during refrigerated storage. pH and titratable acidity (TA) values of the control and RBE-added (0.1-0.3%) yogurt were not significantly different, but had significantly increased number of lactic acid bacteria at 14 days of storage. The addition of 0.1-0.3% RBE tended to decrease L* value (a prediction of food whiteness), however, there were no effects on sensory characteristic of the yogurt as compared to the control. Therefore, dietary fiber extracted from Riceberry bran could be used as an ingredient to improve the functional properties of yogurt.