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Large scale trials for stabilization of rice bran with steam.

Viraktamath, C. S. (1974) Large scale trials for stabilization of rice bran with steam. Journal of Food Science and Technology, India, 11 (4). 191-193, 2 ref..

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Lipase inactivation was carried out in Madhyra Pradesh by treating 2, 1 and 0.5 t of fresh rice bran (10-12 h after milling) in (i) a tempering unit and in (ii) preconditioners of large and small oil expellers respectively. Representative samples were taken after 0, 2, 4, 6, 10, 15, 25 and 40 days of storage and free fatty acid (FFA) content determined. No appreciable increase in FFA content was noted for up to 25 days storage in samples treated in (i) and (ii). For bran treated in steaming tanks used in parboiling, 20 min seemed to be essential for inactivation of lipase. This bran could then be stored for less than52 days without appreciable increase in FFA. The tempering unit seems to be the best of the units tried.

Item Type: Article
Uncontrolled Keywords: BRAN-; rice bran, steam stabilization of; rice bran, fatty acids in stored; FATTY-ACIDS; LIPASES-; rice bran, lipases inactivation in; RICE-; fatty acids in stored rice bran; steam stabilization of rice bran; STEAM-; STORAGE-; TEMPERING-; rice bran, lipases tempering inactivation in
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Mar 2010 11:41
Last Modified: 17 Mar 2010 11:41
URI: http://ir.cftri.res.in/id/eprint/7126

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