title: Middle infrared stabilization of individual rice bran milling fractions.
abstract: The aim of this study was to determine the composition and hydrolytic deterioration behavior of rice bran fractions which were obtained individually from different rice whitening mills. Additionally, stabilization of these bran fractions individually with middle infrared radiation and its effects on the contents of tocopherols and γ-oryzanol were investigated. FFA content of the crude and stabilized bran fractions that were obtained from the last whitening and polishing steps was higher either in the beginning or in the end of the storage compared to the others obtained in the first steps of whitening. Stabilization at 700 W infrared (medium-wave) power for 7.0 min provided 90 days of shelf life without a notable change in FFA content of rice bran fraction which was obtained from the first whitening step. Total tocopherol and γ-oryzanol contents of stabilized rice bran fractions were higher than their crude counterparts.
authors.affiliation: Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, Çanakkale 17100, Turkey. Electronic address: neseyilmaz@comu.edu.tr.
authors.forename: Neşe
authors.initials: N
authors.lastname: Yılmaz
mesh_terms: D005230:Fatty Acids, Nonesterified; D006868:Hydrolysis; D012275:Oryza / Q000737:chemistry*; D024505:Tocopherols / Q000737:chemistry*; D014810:Vitamin E
chemical_list: D005230:Fatty Acids, Nonesterified; D014810:Vitamin E; D024505:Tocopherols
keywords: Free fatty acid; Middle (medium-wave) infrared radiation; Rice bran; Tocopherols; γ-Oryzanol