The influence of dietary fiber in rice bran on kefir

Abstract

Rice bran is a kind of by-products of agricultural processing, they are rich in dietary fiber and other nutrients. In modern society, dietary fibre is increasingly being paid attention for its health benefits. Kefir is a functional beverage and little known to consumers. This study aimed to study the influence of dietary fiber in rice bran on the physical properties of kefir, including water holding capacity and viscosity. Kefir supplemented with 0, 0.1%, 0.3%, 0.5%, 0.7% amount of rice bran were studied. Samples were stored for 28 days at 4±1°C. Results showed that the introduction of rice bran could significantly improve the water holding capacity and viscosity of kefir because of the fiber in rice bran. To get a better quality of kefir, rice bran should be pretreated: crushing, decolorization, deodorization and other pretreatment. And more adding amount of introduction lead to bad taste, so the urgent problem needs to resolve is decrease the adverse effect of rice bran on kefir.