Purification of Lecithin From Rice Bran Gum Sludge and Evaluation of its Properties

Nisha, Shruthi Fernandes (2011) Purification of Lecithin From Rice Bran Gum Sludge and Evaluation of its Properties. [Student Project Report]

PDF 905.pdf Restricted to Repository staff only Download (2MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Rice bran oil (RBO) is popular in several countries such as Japan, India, Korea, China and Indonesia as cooking oil. It has been shown that RBO is an excellent cooking and salad oil due to its high smoke point and delicate flavor. The nutritional qualities and health effects of rice bran oil are also established. RBO is rich in un saponifiable fraction, which contains the micronutrients like vitamin E complexes, gamma oryzanol, phytosterols, polyphones and squalene. However, the high FFA and acetone-insoluble content of RBO made it difficult for processing. Therefore, in recent years, research interest has been growing in RBO processing to obtain good quality oil with low refining loss.
Uncontrolled Keywords:	rice bran oil, Lecithin, micronutrients
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Jul 2011 08:59
Last Modified:	28 Dec 2011 10:25
URI:	http://ir.cftri.res.in/id/eprint/10233

Actions (login required)

View Item