Green Global
Foundation   Journal
...an emerging window for scientific research and publication across the globe

PREVENTION OF RANCIDITY AND EVALUATION OF ENZYME ACTIVITIES OF FOUR DIFFERENT VARIETIES OF RICE BRAN AND ITS OIL BY HEAT TREATMENT (Pages : 39 - 43)

Four different varieties of rice bran were collected from the automatic rice mills of different parts of Bangladesh and the physico-chemical properties of the bran such as moisture, protein, oil content, free fatty acids (FFA), peroxide and iodine values were observed. Increased FFA of the untreated bran stored at different temperatures (0, 10, 20, 30 and 380C) was also observed. The samples were then treated at higher temperatures (100 and 1100C) for different time intervals of 1, 3 and 5hrs. After 60 days storage FFA of untreated bran varied from 2.7 to 69.35%, 2.30 to 69.5%, 2.35 to 66.75% and 3.15 to 63.25% in BR 23, BRRI Dhan 27, BRRI Dhan 34 and Rani Salute, respectively. On the other hand, FFA of heat treated bran (100 and 1100C for maximum 5hrs) of the varieties were found to be ranged from 2.45 to 2.5%, 2.3 to 2.45%, 2.25 to 2.50% and 3.0 to 3.15%, respectively.Download