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Studies on Stabilization of Wheat Bran

Vetrimani, R. and Haridas Rao, P. (1990) Studies on Stabilization of Wheat Bran. Journal of Food Science and Technology, 27 (5). pp. 332-335.

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Studies were carried out to determine the shelf-life of bran and its possible improvement by suitable processing. Inactivation of the lipolytic enzyme system in bran was achieved when bran was toasted at 175°C for 40 min. Toasting resulted in inactivation of lipase by 40%, of lipoxidase by 100% and of protease by 50%. Storage trials were conducted with samples of un toasted and toasted bran packed in polypropylene pouches (37 µ thick film). The fat acidity increased from 35 to 175.0 mg KOH/100 g in raw bran stored at 27°C for 105 days whereas the increase was negligible in heat stabilised bran. The peroxide value increased from 0 to 63 and 132 meq/kg oil in toasted and raw bran respectively, during the storage period. Untoasted raw bran developed rancid taste within 20 days, whereas a rancid flavour became perceptible in toasted bran only after 90 days.

Item Type: Article
Uncontrolled Keywords: shelf-life Wheat bran stabilised bran
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 04 Milling
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Dec 2007 06:40
Last Modified: 28 Dec 2011 09:31
URI: http://ir.cftri.com/id/eprint/1549

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