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

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.

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: bran, parboiled rice, parboiling, processing
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jun 2011 09:27
Last Modified: 28 Dec 2011 09:45
URI: http://ir.cftri.com/id/eprint/3985

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