Changes in total dietary fiber content and quality of brown rice bran by complex fermentation

This study analyzed total dietary fiber content and quality characteristics according to complex fermentation (enzyme and yeast) of brown rice bran as a recycling resource. The initial fermentation conditions were set at 30°C and 50 rpm, and the results of fermentation for 48, 60, and 72 h are as follows. When fermented for 60 h. The total dietary fiber content (61.23 g/100 g) was higher than that of the control group (31.54 g/100 g). Under the set conditions (30°C, 50 rpm for 60 h), complex fermentation was performed to investigate quality. The pH changes on decreased from pH 6.56 (control) to pH 3.99-4.01. Total dietary fiber content was rice bran not prozyme GA & Saccharomyces cerevisiae treatment (RB_NT) (61.23 g/100 g) and rice bran prozyme GA & Saccharomyces cerevisiae treatment (RB_T) (62.39 g/100 g). β-glucan content tended to decrease with RB_NT (18.01% (w/w)) and RB_T (16.55% (w/w)). Water-holding capacity increased by 1.84 g water/g solid in the control to RB_NT (4.37 g water/g solid) and RB_T (4.51 g water/g solid). As a result of the above, the conditions for complex fermentation of brown rice bran were 30°C and 50 rpm for 60 h, and basic data for industrial materialization could be established.