Rice Bran Stabilization by Extrusion Cooking for Extraction of Edible Oil

Randall, John M.; Sayre, R. N.; Schultz, W. G.; Fong, R. Y.; Mossman, A. P.; Tribelhorn, R. E.; Saunders, R. M.

doi:10.1111/j.1365-2621.1985.tb13402.x

Cited by 95 publications

(32 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar results were reported by Barber and Benedito-de (1980), Sayre et al (1982) and Randall et al (1985). According to Sharma et al (2004) stabilization methods and storage period significantly affected the rate of production of free fatty acids.…”

Section: Moisture Contentsupporting

confidence: 88%

“…During extrusion stabilization, the free fatty acid content of rice bran did not increase significantly even at 60 days of storage, indicating that the extrusion processing of rice bran was more effective in destroying the lipolytic system of bran than the dry heat method (Sharma et al 2004). The capability of the extruder to inactivate inactivating the fat hydrolyzing enzymes of rice bran has also been reported earlier by Randall et al (1985) and Martin et al (1993). There was no significant increase in free fatty acid content of chemically treated bran during the entire storage.…”

Section: Moisture Contentsupporting

confidence: 68%

See 1 more Smart Citation

Storage stability and quality assessment of processed cereal brans

et al. 2011

View full text Add to dashboard Cite

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.

show abstract

Section: Moisture Contentsupporting

confidence: 88%

Section: Moisture Contentsupporting

confidence: 68%

Storage stability and quality assessment of processed cereal brans

et al. 2011

View full text Add to dashboard Cite

show abstract

“…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

View full text Add to dashboard Cite

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.

show abstract

“…Determination of free fatty acid (FFA) was done by alkalimetric titration [14]. The proximate analysis of chemically stabilized rice bran for moisture, protein, fats, crude fiber and ash contents were determined by AACC and ISO [15][16][17][18] (Figure 1). All the above treatments were analyzed for fatty acid analysis by using the method of Hwang et al, [19] in which the methyl esters of fatty acids were separated with a GC-17A (Shimadzu Co., Japan) column equipped with HP-20M (25 m × 0.32 mm, 0.3 µm) at the following temperature program: initial temperature of 180°C (10 min hold) to 200b°C at 4/min (2 min hold) and to 220°C at 4/min (12 min hold).…”

Section: Methodsmentioning

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

View full text Add to dashboard Cite

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.

show abstract

Rice Bran Stabilization by Extrusion Cooking for Extraction of Edible Oil

Cited by 95 publications

References 3 publications

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

Contact Info

Product

Resources

About