Improved quality and storage of rice flour (MR 220) by rice bran
2009
Hashifah Mohd Ali | Rosniyana Ahmad | Shariffah Norin Syed Abdullah
Rice flour of variety MR 220, was developed by dry milling. Different levels of stabilised rice bran (10, 20, 30 and 40%) were incorporated for the development of rice bran flour. Chemical and nutritional evaluations were conducted on all samples. Results from chemical analyses indicated higher percentage in fat, protein, minerals, vitamins and dietary fibre in flour incorporated with rice bran than the control sample. The developed flour had higher oryzanol and tocopherol values than the control. Each developed rice flour was vacuum packed in bag laminated with oriented polypropylene/polypropylene and kept at ambient temperature for storage study. At 24 weeks storage period, samples incorporated with 40% rice bran packed in OPP/PP/vacuum bag, had the lowest increase in free fatty acid (FFA) values (13%). Results indicated that the addition of rice bran might influence the development of FFA in the samples and this might be due to the naturally occurring antioxidant in the rice bran which improved the shelf life of rice flour.
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