Processing of commercial rice bran for the production of fat and nutraceutical rich rice brokens, rice germ and pure bran.

Bhatnagar, A. S. and Prabhakar, D. S. and Prasanth Kumar, P. K. and Raja Rajan, R. G. and Gopala Krishna, A. G. (2014) Processing of commercial rice bran for the production of fat and nutraceutical rich rice brokens, rice germ and pure bran. LWT - Food Science and Technology(), 58 (1). pp. 306-311.

PDF LWT - Food Science and Technology, Volume 58, Issue 1, September 2014, Pages 306-311.pdf - Published Version Restricted to Registered users only Download (422kB)

Abstract

Successive sieving of commercial rice bran on the basis of particle size was performed and different fractions were obtained of which the rice brokens and rice germ fractions contained fat 33 g/kg and 207 g/kg, oryzanol 400 mg/kg and 874 mg/kg, total tocols (tocopherols and tocotrienols) 16.5 mg/kg and 87.8 mg/kg, and total phytosterols 128.7 mg/kg and 769.6 mg/kg respectively, thus indicating that these fractions are a good source of fat and nutraceuticals. The residual fat (6 g/kg) from commercial defatted rice bran contained high oryzanol content of 4.8 g/100 g, indicating that commercial defatted rice bran as a source of oryzanol. The fat from pure rice bran fraction of commercial rice bran decreased in the color value (48.5%) indicating that sieving could also improve the quality of crude rice bran oils.

Item Type:	Article
Uncontrolled Keywords:	Rice bran sieving, Rice bran fractions, Rice brokens Rice germ, Pure rice bran
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:	27 May 2014 11:58
Last Modified:	05 Oct 2018 06:47
URI:	http://ir.cftri.res.in/id/eprint/11574

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