EFFECT OF THERMAL PROCESSING (PARBOILING AND EXTRUSION) ON STABILIZATION OF RICE BRAN DURING STORAGE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 34, Issue 11, November 2009, Page 10507-10513 PDF (465.25 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.115816 | ||||
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| Authors | ||||
| M. A. El-Bana; M. E. El-Sorady | ||||
| Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt | ||||
| Abstract | ||||
| The present investigation was carried out to study the effect of thermal processing (parboiling and extrusion) on rice bran stabilization during storage in striped plastic bags at room temperature for 8 weeks. Results showed that, the moisture content of extruded rice bran was lower than that of untreated and parboiled rice bran. In addition, the moisture content of rice bran samples decreased with increasing storage period. Parboiling and extrusion processing decreased the free fatty acids of rice bran after 60 days compared with untreated rice bran. Thermal processing showed an increase in palmatic and oleic acids while linoleic and linolenic acids were decreased. Saturated fatty acids were increased after 8 weeks of storage period. Parboiled rice bran is higher in lipids content than that of untreated and extruded rice brans. Crude protein, ash and carbohydrate showed observed changes during storage. | ||||
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