PGBR product show good consumer’s acceptability and technological feasibility.
PGBR flour contained 29 mg/100 g γ-oryzanol and 79.3 μg/g tocols.
PGBR product γ-oryzanol ranged from 7.7 to 26.9 mg/100 g.
Extrusion greatly reduced γ-oryzanol and tocols compared to spray and drum drying.