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Effect of processing conditions on the oil content of parboiled-rice bran.

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Relation http://ir.cftri.com/3985/
FC-03-80
 
Title Effect of processing conditions on the oil content of parboiled-rice bran.
 
Creator Anuradha, Bhat Sondi.
Mohan Reddy, I.
Bhattacharya, K. R.
 
Subject 01 Rice
05 Processing and Engineering
 
Description The oil content of residual milled kernel was consistently lower and of bran higher in
parboiled as compared to raw rice at all degrees of milling (d.m.), showing that the
rice oil migrated outwards upon parboiling. However, the d.m.-oil content curves for
the residual kernel as well as the bran were largely unaffected by varying conditions of
parboiling. The total oil content of the grain was also unchanged after parboiling.
When the data for the fraction of the total grain oil coming into the bran were plotted
against the d.m. for a variety of parboiling conditions, the)' again fell into a single
line. These results showed that, contrary to many earlier claims, the processing
condition during parboiling had no effect on the redistribution of the fat in the grain.
 
Date 1980
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3985/1/Food_Chemistry%2C_Volume_5%2C_Issue_4%2C_September_1980%2C_Pages_277-282.pdf
Anuradha, Bhat Sondi. and Mohan Reddy, I. and Bhattacharya, K. R. (1980) Effect of processing conditions on the oil content of parboiled-rice bran. Food Chemistry, 5. pp. 277-282.