Middle infrared stabilization of individual rice bran milling fractions
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Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aim of this study was to determine the composition and hydrolytic deterioration behavior of rice bran fractions which were obtained individually from different rice whitening mills. Additionally, stabilization of these bran fractions individually with middle infrared radiation and its effects on the contents of tocopherols and gamma-oryzanol were investigated. FFA content of the crude and stabilized bran fractions that were obtained from the last whitening and polishing steps was higher either in the beginning or in the end of the storage compared to the others obtained in the first steps of whitening. Stabilization at 700 W infrared (medium-wave) power for 7.0 min provided 90 days of shelf life without a notable change in FFA content of rice bran fraction which was obtained from the first whitening step. Total tocopherol and gamma-oryzanol contents of stabilized rice bran fractions were higher than their crude counterparts. (C) 2015 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Rice bran, Middle (medium-wave) infrared radiation, Tocopherols, gamma-Oryzanol, Free fatty acid
Kaynak
Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
190
