Volume 5, Issue 4 (winter 2002)                   jwss 2002, 5(4): 175-187 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

K. Tajadodi Talab, M. Shahedi, R. Shokrani, S. Dokhani. Heat Processing and Storage Time Effects on Rice Bran Oil Quality. jwss 2002; 5 (4) :175-187
URL: http://jstnar.iut.ac.ir/article-1-92-en.html
Abstract:   (28091 Views)

Rice bran is the most important by-product of rice milling. It is a valuable source of edible oil in most rice producing countries. Rice bran oil is used in babyfood, biscuit, poultry, fish and farm animal feeds. The storage of rice bran without 'heat processing will result in hydrolysis and auto-oxidation of lipids, and to its decreased physicochemical, organoleptic and nutritional quality. Rice bran is rich in carbohydrates, free amino acids, lipids and different enzymes. The enzymes have destructive effects on the quality of rice bran components. Heat processing is an effective method to reduce the microbial and enzymatic activity of bran.

This study was carried out using a factorial experiment by completely randomized design with three replications to investigate the effect of heat treatment and storage time on rice bran crude oil properties. The parboiling treatment was effective on the rice kernel strength. The bran produced from parboiled rice milling had lower endosperm components. This type of bran had a lower starch but a higher oil percentage. The results of color of rice bran oil samples determined by Lovibond showed that the oil from parboiled rice bran before and during storage had better color than the other samples. Iodine value of bran oil from parboiled paddy decreased during the storage period. The results from studies on fatty acid composition of oil samples determined by gas chromatography (G.C.) showed that the quantitative trend of fatty acids of the control sample remained the same as that in the rice bran samples with the treatment process.

Full-Text [PDF 710 kb]   (3353 Downloads)    
Type of Study: Research | Subject: Ggeneral
Received: 2008/01/9 | Published: 2002/01/15

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2024 CC BY-NC 4.0 | JWSS - Isfahan University of Technology

Designed & Developed by : Yektaweb