A sequential approach of alkali enzymatic extraction of dietary fiber from rice bran: Effects on structural, thermal, crystalline properties, and food application.

• Alkali enzymatic extraction parameters influenced yield of soluble and insoluble dietary fibre (DF) • Yield of DF depends on concentration of enzyme and extraction time. • Alkali enzymatic extraction altered morphology of extracted soluble and insoluble DF. • Extracted soluble and insoluble DF as an fortificant for development of DF rich porridge. • Implementation of fuzzy analysis of developed DF rich rice porridge. Rice bran is abundant in dietary fiber and is often referred to as the seventh nutrient, recognized for its numerous health benefits. The objective of the current study is to investigate the extraction of both soluble and insoluble dietary fiber from defatted rice bran (DRB) using an alkali-enzymatic treatment through response surface methodology. The independent variables like substrate percentage (5–30 %), enzyme concentration (1–50 µL/g), and treatment time (2–12 h) and dependent variables were the yield of soluble and insoluble DF. The highest extraction yield was observed with alkali enzyme concentration (50 µL/g) treatment, resulting in 2 % SDF and 59.5 % IDF at 24 h of extraction. The results indicate that cellulase-AC enzyme aids in the hydrolysis of higher polysaccharides, leading to structural alterations in DRB and an increase in DF yield. Furthermore, the disruption of intra-molecular hydrogen bonding between oligosaccharides and the starch matrix helps to increase in DF yield, was also confirmed through FTIR and SEM. The extracted DF soluble and insoluble was then used to develop rice porridge. Sensory evaluation using fuzzy logic analysis reported the highest scores for samples containing 0.5 % insoluble DF and 1.25 % soluble DF. [ABSTRACT FROM AUTHOR]