Rice bran oil

About: Rice bran oil is a research topic. Over the lifetime, 2102 publications have been published within this topic receiving 32504 citations.

Biscuits suitable for constipated crowd and preparation method thereof

Abstract: The invention belongs to the technical field of food and provides biscuits suitable for the constipated crowd. The biscuits are characterized in that wheat fiber, xylooligosaccharide, isomaltose hypgather, rice bran oil, wheat germ flour, baking powder, sodium bicarbonate and sucralose are adopted as raw materials according to certain percentages by weight; after being subjected to enzyme washing and drying, wheat bran is subjected to superfine grinding at first and then is added with the auxiliary materials of xylooligosaccharide, isomaltose hypgather and wheat germ flour as well as the additives of rice bran oil, baking powder, sodium bicarbonate and sucralose; the mixture is uniformly stirred and made into the shapes of the biscuits; finally, the biscuits are packaged after being dried. The biscuits are good in mouthfeel and rich in nutrition, belong to high-fiber low-fat food, and can meet the edibility requirements of the constipated crowds to the utmost extent.

Free Fatty Acid Profiling of Rice Bran oils for Improving Shelf Life through Parboiling and Different Treatments

Abstract: The study aims to find out best treatment to increase shelf life of rice bran oil. Gas-Liquid Chromatography was, therefore, used to characterize essential and non-essential fatty acid profiling in oils extracted from rice brans treated with Phosphoric acid (1.0 and 1.5%), Acetic acid (5 and 7%), Hydrochloric acid (20 and 30 ml/kg of rice bran), Sodium metabisulphite (1.0 and 1.5%), rice bran oils extracted from rice treated at 100°C for one minute and steamed at 100°C for 20 minute. Results suggested that both the essential fatty acids i.e., linolenic acid (C18:3) and linoleic acid (C18:2) constitutes 1.47% and 31.34% of the total fatty acids in all the rice bran oil samples. Rice bran oil therefore can be utilized as a good source of linoleic (C18:2) an essential fatty acid. Oleic (C18:1), linoleic (C18:2) and palmitic (C16:0) acids were dominant fatty acids in all the parboiled (48.53, 27.83 and 18.03 respectively) and un-parboiled (43.39, 41.34 and 16.54% respectively) rice samples. The total content of fatty acid (ΣFFA) such as mystiric acid, palmitic acid, oleic acid, ficosanoic acid, of parboiled bran oil was found higher than that of unparboiled rice bran oil samples. Whereas, other fatty acids were present in higher quantities in bran oils of unparboiled. The ratio of unsaturated fatty acids of each rice bran oil sample was much higher (~80%) than its ratio of saturated fatty acid (~20%). Results also indicated that parboiling increases the shelf life of bran oil by lowering proportions of unsaturated fatty acids and increasing saturated free fatty acids contents in rice bran oil. Results suggests that steaming and extrusion methods can be used as a good alternatives to harmful chemicals being used to make rice bran oils more stable for longer period of time.

Nutritional Ingredients and Active Compositions of Defatted Rice Bran

Abstract: Defatted rice bran (DRB), a major byproduct of the rice bran oil industry, is not yet efficiently utilized for human consumption. However, DRB is a rich source of nutrients and nutraceuticals such as starch, protein, nonstarch polysaccharides, γ-oryzanol, and polyphenols. Most of them also act as safeguards of human health. In this chapter, these nutrients and active compositions are systemically introduced in their chemical structure, properties, as well as extraction method.

Processing method for rice bran oil

Abstract: The invention discloses a processing method for rice bran oil. A finished rice bran oil product is obtained by successively subjecting rice bran to puffing, leaching, pretreatment of mixed rice bran crude oil, degumming, decoloring, de-waxing and physical deacidification. In the procedure of leaching, a leaching solvent--isopropanol is added into the rice bran having undergone puffing, and oil yield of the rice bran oil is improved through optimization of the leaching procedure; in the procedure of pretreatment of the mixed rice bran crude oil, the mixed rice bran crude oil is subjected to filtration so as to control impurity content to be less than 0.2%; in the procedure of degumming, the temperature of the rice bran crude oil having undergone removal of impurities is adjusted to 42 to 45 DEG C, 20 to 25% of an aqueous oxalic acid solution is added under stirring, heating is carried out during stirring until the temperature is 62 to 64 DEG C, and the solution is stood for 1 to 2 h so as to obtain oxalic acid degummed oil; and then the oxalic acid degummed oil is subjected to water processing so as to obtain degummed oil. The processing method for the rice bran oil provided by the invention has the advantages of low energy consumption, high oil yield and a good decoloring effect.