Vol. 10 No. 2
Process standardization for rice bran stabilization and its\' nutritive value
Author(s): T. B. Bagchi, T. Adak and K. Chattopadhyay
Abstract: Considering the nutritional importance of rice bran (RB), a study was undertaken to observe the effect of various treatments on stability of RB and to identify the method which would safely preserve the bran for at least six months. The RB samples from the organically grown aromatic rice cultivar Ketakijoha were processed immediately after milling for stabilization. The rice bran samples were subjected to eight treatments including hot air oven heating, micro wave heating and ethanol to study their effect on RB stability. Different parametersincludingrancidityof rice bran oil and its\' nutritive valuesweredeterminedonzero, 30 daysand 180 daysof storageatroomtemperature(32°C) afterapplyingthesetreatments. Near Infra Reds pectrometerwasusedtodetermine crudefiberandashcontent. Microwaveheating (900W) for 2.5 minwa sfound tobebestam ongthetreatment sas itp r ovidedhighe r stability in respect of antioxidant activity, ã-oryzanol, crude oil and total protein content. The rancidity indicators like free fatty acids accumulation, peroxide value, moisture content and pH value changed only marginally during the storage period. The ash andcrudefibercontentofricebranrema inednearlyconstantinthetreatedsampl es whereasthecontrolsamplebecameco mpletely rancid, discolouredwithformationo fclumps andemittedunpleasantodourwhichincreasedduringthestudyperiod..
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