Process for retardation of free fatty acids development and retention of inherent antioxidants in rice bran and the extracted oil

Prabhakar, D. S. and Anil Kumar, H. G. and Gopala Krishna, A. G. (2010) Process for retardation of free fatty acids development and retention of inherent antioxidants in rice bran and the extracted oil. Journal of Lipid Science and Technology, 42 (2). pp. 56-63.

PDF jlst56.pdf Restricted to Registered users only Download (905kB) | Request a copy

Abstract

A simple stabilization process of bran is required in remotely located rice mills in rural and semiurban parts of India. About 40-50% of the rice bran (containing 650,000 tons of oil) produced in India is going as animal feed due to lipase activity in the bran. The amount of oil lost from the bran presently utilized after pick up within 24 hr of bran production is estimated at 10% of the total oil available (700,000 tons) from the bran amounting to about 70,000 tons. Totally, there is a possibility of producing 720,000 tons of edible grade rice bran oil apart from the present production. For increasing edible oil production from rice bran, this stabilization process has been developed. A simple process was standardized to retard development of free fatty acids in the bran. The principle behind the method is that, the dormant lipase in bran is activated in presence of environmental humidity and temperature. This has been overcome partially by removal of moisture through drying, and then providing moisture barrier. The bran so processed can be kept without insect infestation and the oil present in it can be stored for a period of 15-30 days without much increase in FFA depending on storage temperature. The amount of FFA formed in such processed and stored bran is 3-15 times lower than that of unprocessed control bran and retaing the original level of antioxidants. The bran so processed can be stored at room temperature (25 C) for 15 days or for 30 days at 5 C without much change in FFA content, antioxidants such as oryzanol, tocopherols of the starting bran.

Item Type:	Article
Uncontrolled Keywords:	Oryzanol; Lipase; Stabilization; Tocopherols
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Users 197 not found.
Date Deposited:	03 Jan 2011 07:24
Last Modified:	29 Dec 2016 12:25
URI:	http://ir.cftri.res.in/id/eprint/9831

Actions (login required)

View Item