Yilmaz, NeseTuncel, Necati BarisKocabiyik, Habib2025-01-272025-01-2720140022-51421097-0010https://doi.org/10.1002/jsfa.6459https://hdl.handle.net/20.500.12428/21053BACKGROUND: Rice bran is a nutritionally valuable by-product of paddy milling. In this study an experimental infrared (IR) stabilization system was developed to prevent rice bran rancidity. The free fatty acid content of raw and IR-stabilized rice bran samples was monitored every 15 days during 6 months of storage. In addition, energy consumption was determined. RESULTS: The free fatty acid content of rice bran stabilized at 600 W IR power for 5 min remained below 5% for 165 days. No significant change in -oryzanol content or fatty acid composition but a significant decrease in tocopherol content was observed in stabilized rice bran compared with raw bran. IR stabilization was found to be comparable to extrusion with regard to energy consumption. CONCLUSION: IR stabilization was effective in preventing hydrolytic rancidity of rice bran. By optimizing the operational parameters of IR stabilization, this by-product has the potential for use in the food industry in various ways as a value-added commodity. (c) 2013 Society of Chemical Industryeninfo:eu-repo/semantics/closedAccessstabilizationinfraredrice brangamma-oryzanoltocopherolsfatty acid compositionArticle9481568157610.1002/jsfa.6459Q1WOS:0003362185000122-s2.0-8490056328724166149Q1