Stabilization of immature rice grain using infrared radiation

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dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.authoridKorkmaz, Fatma/0000-0002-6834-4833
dc.contributor.authorYilmaz, Fatma
dc.contributor.authorTuncel, Nese Yilmaz
dc.contributor.authorTuncel, N. Baris
dc.date.accessioned2025-01-27T20:29:44Z
dc.date.available2025-01-27T20:29:44Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractImmature 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.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK) [115O605]
dc.description.sponsorshipThanks 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.doi10.1016/j.foodchem.2018.01.172
dc.identifier.endpage276
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid29502831
dc.identifier.scopus2-s2.0-85041453179
dc.identifier.scopusqualityQ1
dc.identifier.startpage269
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2018.01.172
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23026
dc.identifier.volume253
dc.identifier.wosWOS:000426649300035
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectInfrared
dc.subjectStabilization
dc.subjectImmature rice
dc.subjectFatty acids
dc.subjectTocopherol
dc.subjectGamma-oryzanol
dc.titleStabilization of immature rice grain using infrared radiation
dc.typeArticle

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