Development of rice bran oil blends for quality improvement

Choudhary, Monika; Grover, Kiran; Kaur, Gurpreet

doi:10.1016/j.foodchem.2014.10.051

Cited by 47 publications

(32 citation statements)

References 17 publications

(17 reference statements)

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“…RBO is well-known for its balanced fatty acid composition, i.e., the ratio of saturated, mono-, and poly-unsaturated fatty acids, which is close to the WHO recommendation of 1:1.5:1 (saturated: mono-: poly-unsaturated, S:M:P) [16]. Samples 1 and 2 had a favorable fatty acid composition when compared to the WHO recommendations.…”

Section: Resultssupporting

confidence: 59%

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Composition of Rice Bran Stearin from Various Refineries Across China

Shi

Liu

Chang

et al. 2016

J Americ Oil Chem Soc

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SFA), of which the main component was palmitic acid. The largest amount of SFA was obtained by independent fractionation at −8 °C (62.3 wt. % recovered from a fraction containing 26.3 % SFA). Adhikari et al. [7] prepared Abstract In this study, we evaluated the composition of rice bran stearin (RBS) from various refineries across China. Here, we report the physicochemical parameters of RBS. The slip melting point ranged from 20.8 to 35.3 °C. The free fatty acid content (0.05-0.27 %) and peroxide value (0.34-3.70 mequiv oxygen/kg) was quite low, indicating that the RBS was of good quality. The iodine value ranged from 85.8-102.9 g/100 g, indicating a high unsaturated bond content. There was a significant difference in the unsaponifiable matter content (1.20-3.87 %) among RBS samples. The oxidative stability index (OSI) ranged from 0.56 to 5.85 h. The palmitic acid content in RBS refined by molecular distillation was significantly higher than the RBS that was refined physically and chemically. The major triacylglycerol was LLO/OLL, PLL/LPL, OLO, PLP, OOO and POO (L, linoleic acid; O, oleic acid; P, palmitic acid). RBS contained high levels of micronutrients, including total tocopherols (23.3-117.9 mg/100 g), oryzanol (0.1-2.1 %), and total sterols (682.9-1787.3 mg/100 g). Moreover, three different kinds of solid fat curves were distinguished. The results presented here are probably the first report regarding RBS on an industrial scale, meanwhile the potential utilization of RBS is discussed.

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Section: Resultssupporting

confidence: 59%

“…Samples 1 and 2 had a favorable fatty acid composition when compared to the WHO recommendations. A perfect S:M:P ratio can be obtained by blending with other vegetable oils like olive, sunflower, and groundnut oils [16]. Trans fatty acids were found in all RBS samples, and ranged from 0.49 to 3.34 %.…”

Section: Resultsmentioning

confidence: 95%

Composition of Rice Bran Stearin from Various Refineries Across China

Shi

Liu

Chang

et al. 2016

J Americ Oil Chem Soc

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“…For instance, studies report the combination of sunflower oil with canola or palm oil (Farag, El‐Agamy, & Abd El Hakeem, ) and the mixture of soybean oil with hydrogenated soybean oil, or corn oil with high‐oleic sunflower oil (Naghshineh, Ariffin, Ghazali, Mirhosseini, & Mohammad, ). In addition, blending common edible oils with unconventional oils, such as rice bran oil, to reduce costs and meet industry demands is permitted (Choudhary, Grover, & Kaur, ). Hence, some researchers have studied the oxidative stability of different blends, such as walnut and virgin olive oils (Torres et al., ), chia and sunflower oils (Guiotto, Ixtaina, Nolasco, & Tomás, ), almond, camellia, corn, palm, peanut, rapeseed, sesame, soybean, sunflower, and zanthoxylum oils (Li et al., ), among others.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of Composition and Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil by Blending with Specialty Oils

Bordón

Meriles

Ribotta

et al. 2019

Journal of Food Science

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Chia seed (Salvia hispanica L.) oil is mainly composed of ω-3 fatty acids (61% to 70%). Despite being nutritionally favorable, higher amounts of polyunsaturated fatty acids result in poorer oxidative stability. Thus, the aim of this work was to produce edible vegetable oil blends rich in ω-3 fatty acids and with greater oxidative stability than pure chia oil. Blending of chia with other specialty oils (walnut, almond, virgin, and roasted sesame oils) was assessed in the following respective proportions: 20:80, 30:70, and 40:60 (v/v). An accelerated storage test was conducted (40 ± 1°C, 12 days). Primary and secondary oxidation products, free fatty acid content, antioxidant compounds, fatty acid composition, and induction time were determined. The blends presented higher oxidative stability indices than chia oil. Sensory analysis showed that, given a pure oil, judges did not identify statistically significant differences among the blends. The results suggest that blending of chia oil is an adequate alternative to obtain ω-3-enriched oils with higher oxidative stability indices.

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“…The egg snack fried in Sunflower oil retained more oil (5.5%) as compared with that of Rice bran oil. This could be due to the viscosity of Rice bran oil which is less than sunflower oil (Choudhary et al, 2015) and hence making RBO treated samples lighter and absorb less oil. The oil uptake for egg snack fried in sunflower oil was found to be 24.6 % whereas the rice bran oil fried products showed 19.1 % oil uptake.…”

Section: Oil Uptakementioning

confidence: 99%

Comparative Stability of Egg Snack Fried in Rice Bran Oil and Sunflower Oil under Accelerated Storage Conditions

Sultana¹,

Jayathilakan²,

Harilal³

et al. 2016

Focusing on Modern Food Industry

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Studies were carried out to develop a shelf stable egg snack by standardizing the dough characteristics and to establish the effect of using rice bran oil to extend the shelf life of the product. Different flours such as wheat flour (WF), rice flour (RF), corn flour (CF) and gram flour (GF) in combination with whole egg, albumen and yolk were subjected for dough extensibility studies. Out of these, dough with a combination of 3:1:1:1 of WF: RF: CF: GF with whole egg (40%) was found to give good extensibility properties as well as organoleptic attributes and hence this combination was chosen for the study. The optimized dough combination was extruded to form desired shapes and fried in rice bran oil (RBO) and sunflower oil (SFO) to obtain a ready-to-eat egg snack. The product was stored at room temperature (28±2°C) and 37°C to evaluate its physico-chemical and sensory properties during storage. The frying parameters were standardized with respect to RBO and SFO as 140°C for 2 min. Oil uptake was found to be lesser in the product fried in RBO (19.1%) than SFO (24.6%). Products fried in SFO showed significant increase (p<0.05) in chemical parameters like free fatty acids and Thiobarbituric acid values during storage compared with RBO samples. The product was found to be microbiologically safe throughout the storage period. RBO as a frying medium extended the shelf-life of the product by 3 months at 28±2°C in terms of physico-chemical attributes. The present study suggests that RBO can produce superior quality egg snack which will have wider acceptability amongst civilian and service sectors.

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Development of rice bran oil blends for quality improvement

Cited by 47 publications

References 17 publications

Composition of Rice Bran Stearin from Various Refineries Across China

Composition of Rice Bran Stearin from Various Refineries Across China

Enhancement of Composition and Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil by Blending with Specialty Oils

Comparative Stability of Egg Snack Fried in Rice Bran Oil and Sunflower Oil under Accelerated Storage Conditions

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