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

LWT

Volumn 58, Issue 1, 2014, Pages 306-311

  Bhatnagar, A S ^a   Prabhakar, D S ^a   Prasanth Kumar, P K ^a   Raja Rajan, R G ^a   Gopala Krishna, A G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Pure rice bran; Rice bran fractions; Rice bran sieving; Rice brokens; Rice germ

Indexed keywords

FOOD TECHNOLOGY; PLANTS (BOTANY);

COMMERCIAL RICE; ORYZANOL; PURE RICE BRAN; RICE BRAN FRACTION; RICE BRAN SIEVING; RICE BRANS; RICE BROKEN; RICE GERM;

PARTICLE SIZE;

EID: 84899125217     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.03.011     Document Type: Article

References (18)

1. Azrina A., Maznah I., Azizah A.H. Extraction and determination of oryzanol in rice bran of mixed herbarium UKMB; AZ 6807: MR 185, AZ 6808: MR 211, AZ 6809: MR 29. ASEAN Food Journal 2008, 15(1):89-96.
2. Chen M.-H., Bergman C.J. Arapid procedure for analyzing rice bran tocopherol, tocotrienol and γ-oryzanol contents. Journal of Food Composition and Analysis 2005, 18:139-151.
3. Firestone, D. (Ed.), AOCS Method No: Ca 2c-25 (1998), AOCS Method No: Ca 5a-40(1998), AOCS Method No: Ca 6a-40 (1998), AOCS Method No: Ce 8-89 (1998), & AOCS Method No: Ce 1-62 (1998), Official methods and recommended practices of the American Oil Chemists Society, 5th ed., AOCS press, 1608, Broadmoore Drive, Champaign, Illinois-61826, USA.
4. Gopala Krishna A.G. Nutritional components of rice bran oil in relation to processing. Lipid Technology 2002, 14:80-83.
5. Gopala Krishna A.G., Hemakumar K.H., Sakina K. Study on the composition of rice bran oil and its higher free fatty acids value. Journal of American Oil Chemists' Society 2006, 83(2):117-120.
6. Gopala Krishna A.G., Prabhakar J.V., Sen D.P. Effect of degree of milling on the tocopherol content of rice bran. Journal of Food Science and Technology 1984, 21:222-224.
7. GraphPad InStat Demo-[DATASET1.ISD] GraphPad Software Inc., 11452, EI Camino Real, #215, San Digeo, 92130, USA. http://www.graphpad.com/.
8. Rice: Chemistry and technology 1972, 52-53. AACC, Inc., St. Paul, Minnesota. D.F. Houston (Ed.).
9. Prabhakar J.V., Venkatesh K.V.L. Asimple method for stabilization of rice bran. Journal of American Oil Chemists' Society 1986, 63:644-646.
10. Raja Rajan R.G., Gopala Krishna A.G. Refining of high free fatty acid rice bran oil and its quality characteristics. Journal of Food Lipids 2009, 16:589-604.
11. Randall J.M., Sayre R.N., Schultz W.G., Fong R.Y., Mossman A.P., Tribelhorn R.E., et al. Rice bran stabilization by extrusion cooking for extraction of edible oil. Journal of Food Science 1985, 50:361-364.
12. Rao N.L., Lima M., Walker T. Rice bran stabilization and rice bran oil extraction by ohmic heating. Bioresource Technology 2004, 92:157-161.
13. Rebecca S., Alicia A., Na H., Zhimin X., Lima M. Fractionation of the rice bran layer and quantification of vitamin E, oryzanol, protein, and rice bran saccharide. Journal of Biological Engineering 2007, 1:9-13.
14. Sakina K., Gopala Krishna A.G. Fat-soluble nutraceuticals and fatty acid composition of selected Indian rice varieties. Journal of American Oil Chemists' Society 2004, 81:939-943.
15. Sastry B.S., Ramakrishna M., Raghavendra Rao M.R. Histochemical localization of lipase in the rice grain. Journal of Food Science and Technology 1977, 14:273-274.
16. Searcy R.L., Bergquist L.M. Anew color reaction for the quantitation of serum cholesterol. Clinica Chimica Acta 1960, 5:192-199.
17. Tae-Yeoul H., Soon-Nam K., Sun-Mi L., Hak-Ryul K., Soo-Hyun C., Sung-Ran K., et al. Changes in nutraceutical lipid components of rice at different degrees of milling. European Journal of Lipid Science and Technology 2006, 108:175-181.
18. Yu S., Nehus Z.T., Badger T.M., Fang N. Quantification of vitamin E and gamma-oryzanol components in rice germ and bran. Journal of Agriculture and Food Chemistry 2007, 55(18):7308-7313.