| Titles |
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English :
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Production of low acidity rice bran oil by heating treatment
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Arabic :
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إنتاج زيت رجيع الكون منخفض الحموضة باستخدام المعاملة الحرارية
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| Abstract |
Rice bran is a byproduct of the rice milling process that has economic potential by virtue of highly nutritious rice bran oil. In this study, heating was used to stabilize rice bran at 100?C for 3, 6 and 9 min. as compared to control (untreated). Lipase activity, free fatty acids (FFA), peroxide value and thiobarbituric acid reactive substances (TBARS) of stabilized rice bran during storage at room temperature for four weeks were investigated. Results showed that the heat treatment is an effective method for rice bran oil stabilization. Heating process of rice bran produced of characterized by low free acid content, lipase activity and oil oxidation during storage. The results demonstrated that the heating treatment obviously decreased the enzymes activity during storage and consequently increased the stability of rice bran oil. Heating process of rice bran produced oil characterized by low acidity and TBA value and decreased in activity of lipase. In general, heat treatment increased the stability of rive bran oil during storage.
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| Publication year |
2013
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| Pages |
523 -534
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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