Middle infrared stabilization of individual rice bran milling fractions

Yilmaz N.

FOOD CHEMISTRY, vol.190, pp.179-185, 2016 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 190
  • Publication Date: 2016
  • Doi Number: 10.1016/j.foodchem.2015.05.094
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.179-185
  • Keywords: Rice bran, Middle (medium-wave) infrared radiation, Tocopherols, gamma-Oryzanol, Free fatty acid
  • Çanakkale Onsekiz Mart University Affiliated: Yes


The aim of this study was to determine the composition and hydrolytic deterioration behavior of rice bran fractions which were obtained individually from different rice whitening mills. Additionally, stabilization of these bran fractions individually with middle infrared radiation and its effects on the contents of tocopherols and gamma-oryzanol were investigated. FFA content of the crude and stabilized bran fractions that were obtained from the last whitening and polishing steps was higher either in the beginning or in the end of the storage compared to the others obtained in the first steps of whitening. Stabilization at 700 W infrared (medium-wave) power for 7.0 min provided 90 days of shelf life without a notable change in FFA content of rice bran fraction which was obtained from the first whitening step. Total tocopherol and gamma-oryzanol contents of stabilized rice bran fractions were higher than their crude counterparts. (C) 2015 Elsevier Ltd. All rights reserved.