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.

Effect of blending and lipase catalyzed interesterification reaction on the cholesterol lowering properties of palm oil with rice bran oil in rats

Abstract: Summary The effect of feeding blended and interesterified oils containing palm oil (PO) and rice bran oil (RBO) on serum and liver lipids was evaluated in rats. The PO and RBO were blended to contain saturated, monounsaturated and polyunsaturated fatty acids in the proportion of 1:1.5:1. The blended oil was subjected to transesterification reaction using immobilized lipase, lipozyme IM-RM. Rats were fed a diet containing blended or interesterified oils for 8 weeks. Rats fed PO showed significantly higher levels of cholesterol in serum and liver as compared to those given RBO, blended oil of PO with RBO or interesterified oil. Rats fed blended oils showed a significant decrease in serum cholesterol by 51% compared to rats fed PO. Feeding interesterified oil to rats resulted in decrease in serum cholesterol by 56% compared to rats fed PO, which was 10% lower compared to that observed in rats given blended oil. The present study indicated that a combination of PO with RBO can significantly lower serum lipids in rats as compared to those given diet containing PO alone.

Stability Emulsion and Sensory Characteristics Low Fat Mayonnaise Using Kefir as Emulsifier Replacer

Abstract: Mayonnaise is a kind of semi solid oil in water (o/w) emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced. Kefir was used to develop a low fat mayonnaise as emulsifier replacer to egg yolk. The objective of this research was to observe the emulsion stability, sensory characteristics of low fat mayonnaise prepare during kefir as emulsifier replacer. The research method was using experimental design. The result showed that formulation of low fat mayonnaise by using Rice bran oil 40%, kefir 20% produces the optimal low fat mayonnaise in emulsion stability and accepted by the panelist.

Granulated powder for thin rice gruel and preparation method thereof

Abstract: PURPOSE: Granulated powder for thin rice gruel, and a producing method thereof are provided to produce the powder by fluid bed granulating and drying mixed powder including extruded rice and mixed fat powder. CONSTITUTION: Granulated powder for thin rice gruel contains 60~80wt% of extruded rice and 20~40wt% of mixed fat powder. The mixed fat powder is obtained by encapsulating a fat mixture selected from the group consisting of medium chain fat, rice bran oil, sesame seed oil, perilla oil, soybean oil, corn oil, rapeseed oil, safflower oil, palm oil, olive oil, sunflower oil, and wheat embryo oil with whey protein. The granulated powder additionally contains more than two components selected from the group consisting of brown rice powder, black soybean powder, black sesame powder, broccoli powder, whole egg powder, and other ingredients.

Obtención de una harina de pulido de arroz desengrasado con bajo contenido de fibra neutro detergente

Abstract: SUMMARY Rice bran (RB) could be used for animal feed or human food because of its protein and minerals profile, provided that the rice bran oil and the excessive fibre contents could be eliminated or reduced. In this work, the granulometric and the proximal characteristic of RB and deffated RB (DRB) were studied. It was found that RB shows a predominance of coarse fractions (>70% of the mass corresponds to mesh sizes >120), whereas DRB exhibits a more uniform granulometric profile. The fat content of the DRB was 70% corresponden a particulas con tamano de malla >120), mientras que el PAD posee una distribucion de particula mas uniforme y un