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Processing of commercial rice bran for the production of fat and nutraceutical rich rice brokens, rice germ and pure bran.

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Relation http://ir.cftri.com/11574/
http://dx.doi.org/10.1016/j.lwt.2014.03.011
 
Title Processing of commercial rice bran for the production of fat and
nutraceutical rich rice brokens, rice germ and pure bran.
 
Creator Bhatnagar, A. S.
Prabhakar, D. S.
Prasanth Kumar, P. K.
Raja Rajan, R. G.
Gopala Krishna, A. G.
 
Subject 19 Lipids-oils/fats
 
Description Successive sieving of commercial rice bran on the basis of particle size was performed and different
fractions were obtained of which the rice brokens and rice germ fractions contained fat 33 g/kg and
207 g/kg, oryzanol 400 mg/kg and 874 mg/kg, total tocols (tocopherols and tocotrienols) 16.5 mg/kg and
87.8 mg/kg, and total phytosterols 128.7 mg/kg and 769.6 mg/kg respectively, thus indicating that these
fractions are a good source of fat and nutraceuticals. The residual fat (6 g/kg) from commercial defatted
rice bran contained high oryzanol content of 4.8 g/100 g, indicating that commercial defatted rice bran as
a source of oryzanol. The fat from pure rice bran fraction of commercial rice bran decreased in the color
value (48.5%) indicating that sieving could also improve the quality of crude rice bran oils.
 
Publisher Elsevier
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/11574/1/LWT%20-%20Food%20Science%20and%20Technology%2C%20Volume%2058%2C%20Issue%201%2C%20September%202014%2C%20Pages%20306-311.pdf
Bhatnagar, A. S. and Prabhakar, D. S. and Prasanth Kumar, P. K. and Raja Rajan, R. G. and Gopala Krishna, A. G. (2014) Processing of commercial rice bran for the production of fat and nutraceutical rich rice brokens, rice germ and pure bran. LWT - Food Science and Technology(), 58 (1). pp. 306-311.