Effect of various processing techniques and different levels of antioxidant on stability of rice bran during storage
2005
Mujahid, A. | Haq, I.U. | Asif, M. | Gilani, A.H.
Rice bran is a major cereal by-product available for animal feeding in many parts of the world. It has a good balance of protein, fat, carbohydrates, fiber, vitamins and minerals. The greatest restriction to the use of rice bran is its instability during storage, leading to rancidity and the presence of heat-labile antinutritional factors. Rice bran was treated to stabilize it by extrusion cooking, roasting, pelleting and adding antioxidant (125, 250 and 375 ppm). The rice bran so treated was stored for 345 days and analyzed every 15 days for free fatty acid, peroxide and iodine values. Heat treatments were effective in stabilizing rice bran by reducing the rancidity and increasing the storage life. Roasting was effective in stabilizing rice bran for only 180 days of storage. Raw and pelleted rice bran behaved similarly with regard to stability during storage for 345 days. Addition of antioxidant in rice bran was not effective for stabilizing FFA, peroxide and iodine values. There was no difference in dose rates of antioxidant of 125, 250 and 375 ppm. Extrusion cooking proved to be the most effective process for stabilizing rice bran for prolonged storage, and roasting would be the next choice. Addition of antioxidant in rice bran was not effective for stabilizing rice bran during storage.
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