Development of Rice Bran Oil Incorporated Functional Margarine and Assessing Its Physicochemical and Sensory Properties

Background: Rice (Oryza sativa), a staple food in Asia, produces rice bran rich in protein, vitamins, and oil (18–22%). The γ-oryzanols in rice bran oil (RBO) are noted for their antioxidant properties and a balanced fatty acid profile.
Objectives: This study aimed to develop a heart-healthier margarine for Sri Lanka by incorporating different ratios of RBO (5%, 10%, 15%, 20%) by replacing the current saturated fat content.
Material & Methods: Rice bran samples were collected from North and North central provinces of Sri Lanka and rice bran oil was extracted using soxhlet extraction with n- hexane as the solvent. Different levels of rice bran oil (5, 10, 15 and 20%) were mixed with coconut oil to make margarine. Physico-chemical parameters, oxidative stability and sensory properties of the margarine samples were evaluated.
Results: The results indicated that 20% RBO significantly increased oleic, linoleic, and α-linolenic acids, decreased saturated fat (42.61%±0.06), and increased monounsaturated (22.40%±0.02) and polyunsaturated (10.34%±0.01) fats. Four antioxidant blends were formulated with 0.015% Ascorbyl palmitate (AP) and TBHQ (tert-Butylhydroquinone), 0.2% rosemary extract, and 20% RBO with 0.0075% AP which was prepared considering RBO as a natural antioxidant. The oxidative stability of RBO blends (5%, 15%, and 20%) and γ-oryzanol content of RBO blends (10%, 15%, and 20%) showed no significant differences (P > 0.05). The final margarine, containing 20% RBO and 0.0075% AP, exhibited lower oxidative stability compared to TBHQ but similar to 0.015% AP.
Conclusion: Despite not being suitable for commercial bakery use due to its spreadability at room temperature, this margarine demonstrates that RBO can be effectively used in margarine manufacturing, offering a functional food option that supports heart health.