title: Infrared stabilization of rice bran and its effects on γ-oryzanol content, tocopherols and fatty acid composition.
abstract: BACKGROUND
  Rice bran is a nutritionally valuable by-product of paddy milling. In this study an experimental infrared (IR) stabilization system was developed to prevent rice bran rancidity. The free fatty acid content of raw and IR-stabilized rice bran samples was monitored every 15 days during 6 months of storage. In addition, energy consumption was determined.
  
  
  RESULTS
  The free fatty acid content of rice bran stabilized at 600 W IR power for 5 min remained below 5% for 165 days. No significant change in γ-oryzanol content or fatty acid composition but a significant decrease in tocopherol content was observed in stabilized rice bran compared with raw bran. IR stabilization was found to be comparable to extrusion with regard to energy consumption.
  
  
  CONCLUSIONS
  IR stabilization was effective in preventing hydrolytic rancidity of rice bran. By optimizing the operational parameters of IR stabilization, this by-product has the potential for use in the food industry in various ways as a value-added commodity.
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Onsekiz Mart University, 17020, Çanakkale, Turkey.
authors.forename: Neşe
authors.initials: N
authors.lastname: Yılmaz
authors.forename: Necati Barış
authors.initials: NB
authors.lastname: Tuncel
authors.forename: Habib
authors.initials: H
authors.lastname: Kocabıyık
mesh_terms: D005227:Fatty Acids / Q000032:analysis*; D005514:Food Irradiation / Q000379:methods*; D007259:Infrared Rays; D012275:Oryza / Q000737:chemistry*; D010666:Phenylpropionates / Q000032:analysis*; D012639:Seeds / Q000737:chemistry; D024505:Tocopherols / Q000032:analysis*
chemical_list: D005227:Fatty Acids; D010666:Phenylpropionates; D024505:Tocopherols; C013172:gamma-oryzanol
keywords: fatty acid composition; infrared; rice bran; stabilization; tocopherols; γ-oryzanol