Stabilization of immature rice grain using infrared radiation
dc.authorid | TUNCEL, NECATI BARIS/0000-0001-9885-5063 | |
dc.authorid | YILMAZ TUNCEL, NESE/0000-0003-2700-5840 | |
dc.authorid | Korkmaz, Fatma/0000-0002-6834-4833 | |
dc.contributor.author | Yilmaz, Fatma | |
dc.contributor.author | Tuncel, Nese Yilmaz | |
dc.contributor.author | Tuncel, N. Baris | |
dc.date.accessioned | 2025-01-27T20:29:44Z | |
dc.date.available | 2025-01-27T20:29:44Z | |
dc.date.issued | 2018 | |
dc.department | Çanakkale Onsekiz Mart Üniversitesi | |
dc.description.abstract | Immature rice grain is one of the underutilized by-products of paddy milling process. Despite its high potential of use as a food ingredient, it is mainly utilized as feed due to the rancidity problem. In the present study, the composition of immature rice grain, the potential of using infrared (IR) radiation for stabilization, and the effects of IR stabilization on color, fatty acid composition, tocopherol and gamma-oryzanol contents of the grain were investigated. The free fatty acid (FFA) value of the unprocessed immature rice grain was 5.49% and increased to 35.71% at the end of 3 months of storage at room temperature. However, FFA content of the grains stabilized with IR radiation at specific conditions remained unchanged throughout the storage period. Moreover, IR stabilization did not caused a negative effect on the noted components of the immature rice grain. | |
dc.description.sponsorship | Turkish Scientific and Technological Research Council (TUBITAK) [115O605] | |
dc.description.sponsorship | Thanks to Turkish Scientific and Technological Research Council (TUBITAK) for supporting this research (Project No: 115O605) and also for the scholarship granted to Fatma Yilmaz. The authors thank to 'Ozer Gida Ltd. Sti.' for providing the immature rice grain. | |
dc.identifier.doi | 10.1016/j.foodchem.2018.01.172 | |
dc.identifier.endpage | 276 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.issn | 1873-7072 | |
dc.identifier.pmid | 29502831 | |
dc.identifier.scopus | 2-s2.0-85041453179 | |
dc.identifier.scopusquality | Q1 | |
dc.identifier.startpage | 269 | |
dc.identifier.uri | https://doi.org/10.1016/j.foodchem.2018.01.172 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12428/23026 | |
dc.identifier.volume | 253 | |
dc.identifier.wos | WOS:000426649300035 | |
dc.identifier.wosquality | Q1 | |
dc.indekslendigikaynak | Web of Science | |
dc.indekslendigikaynak | Scopus | |
dc.indekslendigikaynak | PubMed | |
dc.language.iso | en | |
dc.publisher | Elsevier Sci Ltd | |
dc.relation.ispartof | Food Chemistry | |
dc.relation.publicationcategory | info:eu-repo/semantics/openAccess | |
dc.rights | info:eu-repo/semantics/closedAccess | |
dc.snmz | KA_WoS_20250125 | |
dc.subject | Infrared | |
dc.subject | Stabilization | |
dc.subject | Immature rice | |
dc.subject | Fatty acids | |
dc.subject | Tocopherol | |
dc.subject | Gamma-oryzanol | |
dc.title | Stabilization of immature rice grain using infrared radiation | |
dc.type | Article |