Infrared stabilization of rice bran and its effects on gamma-oryzanol content, tocopherols and fatty acid composition

Yilmaz N., TUNCEL N. B., KOCABIYIK H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.94, sa.8, ss.1568-1576, 2014 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 94 Sayı: 8
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1002/jsfa.6459
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1568-1576
  • Anahtar Kelimeler: stabilization, infrared, rice bran, gamma-oryzanol, tocopherols, fatty acid composition
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

BACKGROUND: Rice bran is a nutritionally valuable by-product of paddy milling. In this study an experimental infrared (IR) stabilization system was developed to prevent rice bran rancidity. The free fatty acid content of raw and IR-stabilized rice bran samples was monitored every 15 days during 6 months of storage. In addition, energy consumption was determined.