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


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

Abstract:   (41967 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.

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Type of Study: Research | Subject: General

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