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• W2034378098 abstract "Whilst attempting to prepare a nutritionally superior rice bran oil, the effect of cooking of rice bran with various levels of added water on the quality of bran and extracted oil was studied. The rice bran (from IR-64 paddy, Indian var.) was obtained from a local rice mill having 8% moisture and 19.3% fat. Water was incorporated at a level of 0, 6, 12, 25, 50, 100, 200 and 400 g/100 g bran, and heated to boil (or to reach 105-110C) for 20 min; the contents were cooled and air dried. A sample of 100 g bran was heated similarly without the addition of water, which served as a control. The oil extracted from the control bran had the following properties: colour, 80 Lovibond units; free fatty acid (FFA) content, 27%; tocopherols and tocotrienols concn., 103 mg/100 g (mg%); and oryzanol content, 2.39%. The water-treated, cooked and dried bran samples were extracted with hexane to recover the oil, which had a lower Lovibond colour (65-70), varied FFA (as % oleic acid) levels (25.4-33.2%), reduced tocopherol and tocotrienol contents (3.9-62.3 mg%), and a slightly higher oryzanol content (2.51-2.70%) compared to the oil extracted from the control bran. Changes were observed from the start when 6 and 12 g water per 100 g bran was added; almost all tocopherols and tocotrienols (97-99%) were destroyed. When 50-400-g water was used, tocopherol and tocotrienol destruction ranged from 51 to 72%. This study sheds light on the deleterious effect on tocopherols and tocotrienols in rice bran and extracted oil during cooking of rice bran, although there is an improvement in colour and texture of cooked bran and in colour and oryzanol content of the extracted oil." @default.
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• W2034378098 date "2006-12-01" @default.
• W2034378098 modified "2023-09-26" @default.
• W2034378098 title "EFFECT OF COOKING OF RICE BRAN ON THE QUALITY OF EXTRACTED OIL" @default.
• W2034378098 cites W1967406267 @default.
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• W2034378098 doi "https://doi.org/10.1111/j.1745-4522.2006.00057.x" @default.
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