Effect of heating using autoclave and microwave on the quality of rice bran as food material

Abstract

Rice bran is an epidermis of rice produced from 10 - 12% of the rice milling process. Rice bran is susceptible to fat damage due to enzymatic and oxidative processes that cause rancidity, therefore a further process such as heating is needed for stabilization. This study is using the factorial Randomized Block Design (RBD) method, the variables are the type of heating method (autoclave and microwave) and heating duration. Autoclaving (30 min at 75°C) yielded best content value. The heated rice bran has 2.89% water content, 5.79% ash content, 13.87% protein, 7.24% crude fat, 2.68% dietary fibre, 2.04% free fatty acids, and 0.85% peroxides. The contents of free fatty acids, peroxide value, and proximate value from heated rice bran are better than untreated rice bran (control).

The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran

“…As a result, the stabilization approach necessitates slowing or stopping harmful alterations [ 8 ]. There have been numerous approaches to RB stabilization developed, including toasting [ 9 ], extrusion [ 10 ], autoclaving [ 11 ], microwave treatment [ 12 ], ohmic heating [ 13 , 14 ], hydrothermal treatment [ 15 , 16 ], infrared radiation [ 17 , 18 ], super-heated steam heating [ 19 ], chemical stabilization or refrigeration [ 20 ], acid treatment [ 21 ], radio-frequency [ 22 ], infrared-vacuum treatment [ 23 ], and dry heat [ 24 ]. Dry heat treatment can inactivate lipase for stabilization, primarily by high-temperature treatment.…”

“…As a result, the stabilization approach necessitates slowing or stopping harmful alterations [8]. There have been numerous approaches to RB stabilization developed, including toasting [9], extrusion [10], autoclaving [11], microwave treatment [12], ohmic heating [13,14], hydrothermal treatment [15,16], infrared radiation [17,18], super-heated…”