Effect of degree of milling on tocopherol content of rice bran.

Gopala Krishna, A. G. and Prabhakar, J. V. and Sen, D. P. (1984) Effect of degree of milling on tocopherol content of rice bran. Journal of Food Science and Technology, 21 (4). 222-224, 10 ref..

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Abstract

Brown rice was milled to (i) very low, (ii) low and (iii) medium degree of milling (corresponding to 2, 3 and 5% degree of milling resp.) and the tocopherol content was studied in 4 var. of paddy. The % oil removed from brown rice was 11-19 in (i) 27-31 in (ii) and 43-49 in (iii). The total tocopherol content ranged from 3000 to 5000 mug/100 g of brown rice. Tocopherol constituted about 1/3 of total tocopherols. Varietal difference was also found in total and alpha-tocopherol contents and it increased with the increase in the degree of milling. The germ accounted for greater than 95% of the total tocopherols and nearly 1/3 of the oil content of the rice grain.

Item Type:	Article
Uncontrolled Keywords:	MILLING-; rice, milling & oils from brown; OILS-VEGETABLE; TOCOPHEROLS-; rice, milling & tocopherols from brown; GERM-; rice germ, oils in brown; rice germ, tocopherols in brown; RICE-; milling & oils from brown rice; milling & tocopherols from brown rice
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 04 Milling
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Jul 2011 10:50
Last Modified:	29 Jul 2011 10:50
URI:	http://ir.cftri.res.in/id/eprint/6654

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