Ramezanzadeh F M, Rao R M, Prinyawiwatkul W, Marshall W E, Windhauser M
Department of Food Science, Louisiana Agricultural Experiment Station, Louisiana State University Agricultural Center, Baton Rouge, Louisiana 70803-4200, USA.
J Agric Food Chem. 2000 Feb;48(2):464-7. doi: 10.1021/jf9909609.
The effect of microwave heat, packaging methods, and storage temperatures on proximate and fatty acid compositions of rice bran during 16 weeks of storage was examined. Freshly milled raw rice bran was adjusted to 21% moisture content and microwave heated for 3 min. Raw and microwave-heated brans were packed in zipper-top bags and/or vacuum-sealed bags and stored at 4-5 and/or 25 degrees C for 16 weeks. The moisture content decreased significantly from an initial 8.4 to 6.4% in microwave-heated samples regardless of packaging methods and storage temperatures. Protein, fat, linoleic, and linolenic contents did not change significantly in all raw and microwave-heated samples during 16 weeks of storage. The microwave-heated rice bran packed in zipper-top bags can be stored at 4-5 degrees C for up to 16 weeks without adverse effect on proximate and fatty acid composition quality under the conditions employed in this study.
研究了微波加热、包装方法和储存温度对米糠在16周储存期内的近似成分和脂肪酸组成的影响。将新鲜碾磨的生米糠水分调整至21%，并微波加热3分钟。生米糠和微波加热后的米糠分别装入拉链袋和/或真空密封袋中，在4-5℃和/或25℃下储存16周。无论包装方法和储存温度如何，微波加热样品的水分含量从初始的8.4%显著降至6.4%。在16周的储存期内，所有生米糠和微波加热样品中的蛋白质、脂肪、亚油酸和亚麻酸含量均无显著变化。在本研究采用的条件下，装入拉链袋的微波加热米糠可在4-5℃下储存长达16周，而不会对近似成分和脂肪酸组成质量产生不利影响。
