Effect of Extrusion Process on Qualitative Characteristics of Rice Bran Oil of Tarom and Khazar Cultivars | ||
| تحقیقات مهندسی صنایع غذایی | ||
| Volume 22, Issue 2 - Serial Number 75, March 2024, Pages 111-130 PDF (758.72 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/fooder.2024.363337.1373 | ||
| Authors | ||
| Seyed Mahdi Hosseini Bahri* 1; Reza Esmaeilzadeh Kenari2; zeynab Raftani Amiri3 | ||
| 1Faculty member of Tehran Agricultural and Natural Resources Research and Education Center | ||
| 2Department of Food Sience & Technoloy, Sari Agricultural Siences and Natural Resources University(SANRU) | ||
| 3Sari Agricultural Sciences and Natural Resources University | ||
| Abstract | ||
| Rice bran is a by-product of the rice milling process and the outer layer of brown rice. In this study, rice bran of Tarom and Khazar cultivars were placed in an extrusion machine at 120 and 140 ° C and 40 bar pressure after 12 hours of grinding process, and then rice bran oil was extracted by using Hexane solvent. The oil extracted from the bran was refined and the profile of fatty acids, peroxide value, free fatty acid, Iodine value, anisidine value and wax content of oil were measured. Oleic acid (0.55 to 1.40%), linoleic acid (38.92 to 43.67%) and palmitic acid (15.71 to 19.39%) were the three major fatty acids identified in rice bran oil and extrusion treatment decreased the amount of unsaturated fatty acids and increased the amount of saturated fatty acids. also, the free fatty acid of Khazar rice bran oil was higher than Tarom. There was no difference in free fatty acids amount, peroxide value, anisidine value and wax content of the oil between untreated samples and extruded samples in 120 ° but Iodine value decreased after extrusion treatment. The content of non-Saponifiable compounds, γ- oryzanol, red and blue color parameters decreased and yellow color parameter increased. Furthermore, extrusion in 140 ° C increased peroxide value, anisidine value and wax content but decreased iodine value and free fatty acid content of the oil. As the results showed, using extrusion treatment in120 ° C had no unfavorable effects on oil qualitative characteristics so it is suggested for pretreatment of rice bran. | ||
| Keywords | ||
| Extrusion; Oil extraction; Qualitative characteristics; Rice bran; Rice bran oil | ||
| References | ||
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