A simple chemical method for stabilization of rice bran

Prabhakar, J. V.; Venkatesh, K. V. L.

doi:10.1007/bf02638229

Cited by 80 publications

(46 citation statements)

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“…There was no significant increase in free fatty acid content of chemically treated bran during the entire storage. Prabhakar and Venkatesh (1986) reported similar results working with acid treated brans. According to Kaur et al (2011) free fatty acids (%) for enriched pasta increased with storage period, but the values remained in the acceptable range because of which, the taste, flavour and acceptability of pasta was not much affected.…”

Section: Moisture Contentsupporting

confidence: 60%

Storage stability and quality assessment of processed cereal brans

et al. 2011

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Quality improvement of cereal brans, a health promoting ingredient for functional foods is the emerging research concept due to their low shelf stability and presence of non-nutrient components. A study was conducted to evaluate the storage quality of processed milling industry byproducts so that these can be potentially utilized as a dietary fibre source. Different cereal brans (wheat, rice, barley and oat) were processed by dry, wet, microwave heating, extrusion cooking and chemical methods at variable conditions. Processed brans were stored in high density polyethylene (HDPE) pouches at ambient and refrigeration temperature. Quality assessments (moisture, free fatty acids, water activity and physical quality) of brans were done up to six months, at one month intervals. Free fatty acid content, moisture and water activity of the cereal brans remained stable during the entire storage period. Among treatments, extrusion processing is the most effective for stability. Processing treatments and storage temperature have the positive effect on extending the shelf life of all cereal brans. Therefore, processed cereal brans can be used as a dietary fortificant for the development of value added food products.

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Section: Moisture Contentsupporting

confidence: 60%

Storage stability and quality assessment of processed cereal brans

et al. 2011

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“…The methods employed to stabilize the bran (prevention of rancidity by lipase action) are based on reducing the moisture content, or altering the temperature or pH to destroy the activity of lipase. 30 These include processes involving heat treatment, cold storage, 30 chemical treatment, control of relative humidity during storage and simultaneous milling and extraction of the oil. 31,32 Hydrochloric acid treatment has been successfully used to stabilize rice bran.…”

Section: Resultsmentioning

confidence: 99%

“…31,32 Hydrochloric acid treatment has been successfully used to stabilize rice bran. 30 When rice bran is subjected to a short-term, high-temperature treatment immediately after milling, the lipase activity is destroyed, thereby stabilizing the bran. 33 However, such heat processing of the bran denatures native proteins, and also affects the vitamins.…”

Section: Resultsmentioning

confidence: 99%

Improved shelf‐life of rice bran by domestic heat processing and assessment of its dietary consumption in experimental rats

et al. 2006

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Rice bran, a valuable byproduct of the rice milling industry, in spite of being a rich nutrient, has limitations in food application, being highly susceptible to rancidity caused by the inherent enzyme lipase. In the present investigation, three simple heat treatment procedures, namely pan roasting, pan roasting with oil and microwave roasting, were examined to extend the shelf-life of three varieties of rice bran. In the heat-treated rice brans, the increase in free fatty acid content at the end of a 3-month storage period was 1.6-to 2.5-fold as a result of heat treatment, while it was 12-to 23-fold in the absence of heat treatment. In an animal experiment, pan-roasted rice bran was fed to rats at 5% and 10% levels to study the palatability and safety of its consumption. The mean food intake was slightly higher in the 10% rice bran group (13.57 ± 0.2 g compared to 12.31 ± 0.52 g in control). Rats in the 10% rice bran group gained higher body weight when compared to the control group, which can be attributed to the higher food consumption by these animals. Dietary rice bran did not have any adverse effect on any of the hematological parameters. Serum protein level was similar to that of the control group except for an increase in serum albumin in rice bran-fed groups, which is indicative of liver sufficiency in rice bran treatment. The weights of liver, kidney, heart and testes were not affected by rice bran either at the 5% or 10% level. It is inferred that simple domestic heat treatment procedures such as pan roasting and microwave heating can effectively check the rancidity in rice bran for a considerable period of storage, making it suitable for possible animal/human consumption.

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“…Research in the last decades showed that rice bran is an outstanding source of vitamins, minerals, antioxidants, proteins, fats and dietary fibers [8]. Several problems of raw bran management have restricted production of edible grade rice bran oil.…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Lipase Enzyme by Using Chemicals to Maximize Rice Bran Shelf Life and its Edible Oil Recovery

Akhter¹,

Afzal²,

Haider³

et al. 2015

J Nutr Food Sci

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Rice bran is the by-product of the rice milling industries so in view of growing need and consciousness about the nutritional and functional properties the rice bran is very important co-product. In this research article the methods were described regarding different chemicals with different concentration in controlling the activity of lipase enzyme and ultimately to maximize its oil recovery from the rice bran during 60 days of storage in a room temperature. The use of hydrochloric acid at concentration of about 30 ml/Kg helps greatly in controlling the lipase enzyme activity and reduces the % of FFA while the other chemicals used in this study (Phosphoric acid, Acetic acid, Sodium metabisulphite) failed to control in the rise of free fatty acid contents. The chemicals can be applied easily by sprinkling or spraying. This operation done on small rice bran lots through manual hand mixing. This method of chemical stabilization of rice bran is really a useful method in the rice mills where there is shortage of electricity or steaming facility.

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A simple chemical method for stabilization of rice bran

Cited by 80 publications

References 1 publication

Storage stability and quality assessment of processed cereal brans

Storage stability and quality assessment of processed cereal brans

Improved shelf‐life of rice bran by domestic heat processing and assessment of its dietary consumption in experimental rats

Inactivation of Lipase Enzyme by Using Chemicals to Maximize Rice Bran Shelf Life and its Edible Oil Recovery

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