Effect of microwave and air drying of parboiled rice on stabilization of rice bran oil

Authors

  • Laila F. Rizk Food Technology Institute, Agricultural Research Center, Gizas
  • A. E. Basyony Food Technology Institute, Agricultural Research Center, Giza
  • Hanaa A. Doss Food Technology Institute, Agricultural Research Center, Giza

DOI:

https://doi.org/10.3989/gya.1995.v46.i3.919

Keywords:

Air drying (effect of), Microwave drying (effect of), Parboiled rice, Rice bran oil

Abstract


Two rice varieties, Giza 175 (short grain) and Giza 181 (long grain) were partDoiled by soaking the grains at room temperature for 20 hours and steaming for 15 min then dried either at room temperature or by microwave. The results indicated that air and microwave drying significantly increased oil extraction in both rice bran varieties. Parboiling followed by air or microwave drying produced a slight change on protein, fiber and ash content of rice bran and reduced the development of free fatty acids (F.F.A.) In oil bran. Microwave samples have less F.F.A. content than the corresponding samples air dried. Oils from the cold stored rice bran presented lower F.F.A. than the corresponding oil bran stored at room temperature. The ratio between total unsaturated fatty acids and total saturated ones (Tu/Ts) decreased after air and microwave drying. Results also show that air drying increased the ratio of total hydrocarbons and total sterols (Tu/Ts) in both varieties while microwave decreased it.

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Published

1995-06-30

How to Cite

1.
Rizk LF, Basyony AE, Doss HA. Effect of microwave and air drying of parboiled rice on stabilization of rice bran oil. Grasas aceites [Internet]. 1995Jun.30 [cited 2024Feb.28];46(3):160-4. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/919

Issue

Section

Research