Effect of stabilization on the quality characteristics of rice-bran oil

Nasirullah, Dr. and Krishnamurthy, M. N. and Nagaraja, K. V. (1989) Effect of stabilization on the quality characteristics of rice-bran oil. Journal of the American Oil Chemists' Society, 66 (5). pp. 661-663. ISSN 0003-021X

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Abstract

Oils produced from (i) unstabilized, (ii) acid stabilized, (iii) heat stabilized and (iv) cold stabilized rice bran were evaluated for quality attributes, several hours or 7 days after stabilization. Results are tabulated. I values, saponification values and butyro-refractometer values were little affected by stabilization. After 7 days storage, (i) oil contained 20.3% free fatty acids (FFA), vs. 4.8% initially; over 7 days, FFA levels in (ii)-(iv) oils scarcely increased, being 4.8-6.2%. Major fatty acids in (ii)-(iv) were C18:1, C18:2 and C16:0 (about 34-42, 31-36 and 18-20% of total fatty acids, resp.); corresponding levels in (i) were about 41, 30 and 18%. Effects of chilling of rice bran on oil extractability were deemed negligible.

Item Type:	Article
Uncontrolled Keywords:	OILS-VEGETABLE; rice bran oils, stabilization & quality of; rice bran oils, storage & fatty acids in; rice bran oils, fatty acids composition of; BRAN-; STABILIZERS-; STORAGE-; FATTY-ACIDS; RICE-; stabilization & quality of rice bran oils; storage & fatty acids in rice bran oils; fatty acids composition of rice bran oils
Subjects:	600 Technology > 08 Food technology > 13 Quality control 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Food Safety Analytical Quality Control Lab Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Jul 2008 06:27
Last Modified:	14 Dec 2016 11:43
URI:	http://ir.cftri.res.in/id/eprint/2096

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