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, vol.94, no.8, pp.1568-1576, 2014 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 94 Issue: 8
  • Publication Date: 2014
  • Doi Number: 10.1002/jsfa.6459
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1568-1576
  • Keywords: stabilization, infrared, rice bran, gamma-oryzanol, tocopherols, fatty acid composition, ANTIOXIDANT PROPERTIES, HYDROLYTIC RANCIDITY, FOOD, TOCOTRIENOLS, PREVENTION, COMPONENTS, STABILITY, HEAT
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

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.