ICAR Research Data Repository for Knowledge Management

Processed rice bran oils (RBOs) – refined chemically (cRBO) and physically (pRBO) – were studied for frying performance compared to sunflower
oil. Their physicochemical differences showed in appearance, color and oryzanol content, partial acylglycerols and unsaponifiable matter. Bhujia was
prepared in sunflower and RBOs and their frying performance measured in the oil from the bhujia. Oils after frying had deeper color (23.9–137.5% increase) and higher peroxide (101.4–274.3% increase) and free fatty acid values (4.7 to +27.3% change) compared to the starting oils, but the RBOs
studied showed lesser changes compared to the control. Oil in the bhujia was slightly lower (7.9%) for a low-oryzanol cRBO while it was slightly higher (+7.0%) for a high-oryzanol pRBO. Both showed mild foaming compared to
the control sunflower oil while retaining oryzanol in the oil and bhujia during frying (when partial acylglycerols caused some foaming). The bhujia retained the RBO’s healthy oryzanol.