Infrared stabilization of rice bran and its effects on γ‐oryzanol content, tocopherols and fatty acid composition

Abstract

IR stabilization was effective in preventing hydrolytic rancidity of rice bran. By optimizing the operational parameters of IR stabilization, this by-product has the potential for use in the food industry in various ways as a value-added commodity.

Improvement in nutritional attributes of rice using superheated steam processing

“…The predominant detected fatty acids in all rice samples were palmitic acid (18.83~22.20%), oleic acid (35.83~40.71%) and linoleic acid (33.83~35.22%), which together constituted~93% of the total fatty acids. This is in accordance with the studies of Monks et al (2013) and Yilmaz, Tuncel, and Kocabiyik (2014), who reported that the three predominant fatty acids accounted for more than 90% of the total fatty acids in brown rice, wellmilled rice and rice bran. In addition, large proportion of fatty acids (above 70 %) in native LMR, HA-LMR, SS-LMR, and WMR were unsaturated (monounsaturated and polyunsaturated fatty acids).…”

Wheat germ stabilization by infrared radiation

“…These results are very important, since the destruction of tocopherols not only decreases the healthy properties of germ, but also plays an important role in the protection of lipid oxidation. Although previous studies concerning the effect of IR on wheat germ tocopherols were not found, Yılmaz et al (2013), on studying the effect of infrared radiation on rice bran, reported that tocopherol isomers were significantly affected by applied infrared radiation during different treatments and that a-tocopherol was the most affected isomer.…”

“…Infrared heating can be used effectively for enzyme inactivation. For example, Krishnamurthy et al (2008) reported the inactivation of soybean lipoxigenase by IR heating while Yılmaz et al (2013) showed that an IR treatment on rice bran (600 W, 5 min) maintained the free fatty acid content (FFA) below 5 g oleic acid equivalent/ 100 g of the oil after 165 days storage.…”

Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics

“…This provides an opportunity for further studies on this line and facilitates the application of micronization in food and feed industry. [11] Rice bran 500, 700 W Effective in retarding FFA increase for over a period of 6 months Yılmaz et al [44] Food Eng Rev…”

“…The general aspects of IR processing have been broadly covered in reviews by Krishnamurthy et al [25,26] and Rastogi [38]. Although studies on the micronization process were initiated in the 1970s, only in the recent past the technique has gained importance, and a few works have been reported [11,44], and a few commercial products have been developed employing this technique (Micronizing company, UK). Since the demand for quick cooking cereals/pulses is increasing, the micronization process is gaining importance.…”