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Quality Characteristics of Rice Bran Oil and the Utilization of Rice Bran from Selected Malaysian Rice Varieties


Citation

Zainuddin, Zaleenah (1990) Quality Characteristics of Rice Bran Oil and the Utilization of Rice Bran from Selected Malaysian Rice Varieties. Masters thesis, Universiti Pertanian Malaysia.

Abstract / Synopsis

This study evaluated the quality of crude rice bran oil and rice bran from ten Malaysian rice varieties and commercial refined rice bran oil from Japan and India. The utilization of rice bran in bread was also studied. The rice bran was steamed(S), autoclaved(A) or left untreated(U) before oil extraction to investigate the effect of bran stabilization on oil quality. Stored rice bran (U) deteriorated rapidly and attained 10% FFA 34 hours after milling. The oil yield from bran was 8.1- 15.4%(U), 11.4-21.2%(S) and 18.4-24.4%(A). The predominant unsaturated fatty acids were oleic acid (34-43%) and linoleic acid (35-42%) in steamed bran. Unsaturated fatty acid content ranged from 73-78%(U) and 74-80%(S).


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Additional Metadata

Item Type: Thesis (Masters)
Subject: Rice trade - Quality control
Subject: Agricultural waste - By - products
Call Number: FSMB 1990 2
Chairman Supervisor: Dr. Mohd Nasir bin Azudin
Divisions: Faculty of Food Science and Technology
Depositing User: Muizzudin Kaspol
Date Deposited: 23 Feb 2011 03:47
Last Modified: 23 Feb 2011 03:59
URI: http://psasir.upm.edu.my/id/eprint/9843
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