Lavanya M N, Saikiran K Ch S, Venkatachalapathy N
Indian Institute of Crop Processing Technology, Ministry of Food Processing Industries, Government of India, Pudukkottai Road, Thanjavur, 613 005 India.
J Food Sci Technol. 2019 Feb;56(2):889-895. doi: 10.1007/s13197-018-3550-y. Epub 2019 Jan 1.
Rice bran tends to become rancid during storage if it is not stabilized. In commercial rice mills, bran is removed in phases using battery of polishers and different fractions of rice bran are produced. The stabilization reduces peroxidase, lipases, lipoxygenase and auto-oxidation enzymatic activities. The bran fractions were stabilized by continuous microwave heating at different treatment combinations (850, 925 and 1000 W; 3, 4.5 and 6 min) and stability of bran fractions were analysed in terms of Free Fatty Acid (FFA), Acid value (AV) and Peroxide value (PV) for 90 days at the interval of 15 days. As power and exposure time increases the FFA, AV and PV are found to be low during storage period. The rancidity level was high in last milling bran fraction and as milling progressed, the rancidity level also increased and it was similar throughout the storage. The bran fractions processed at 925 W to 3 min found to be the suitable condition for stabilization of rice bran milling fractions.
如果未经稳定处理，米糠在储存期间容易酸败。在商业碾米厂中，使用抛光机组合分阶段去除米糠，并产生不同级分的米糠。稳定化处理可降低过氧化物酶、脂肪酶、脂氧合酶和自动氧化酶的活性。通过在不同处理组合（850、925和1000瓦；3、4.5和6分钟）下连续微波加热对米糠级分进行稳定化处理，并在90天内每隔15天根据游离脂肪酸（FFA）、酸值（AV）和过氧化值（PV）分析米糠级分的稳定性。随着功率和暴露时间的增加，在储存期间FFA、AV和PV会降低。最后一道碾磨的米糠级分酸败程度较高，并且随着碾磨过程的推进，酸败程度也会增加，且在整个储存过程中保持相似。发现925瓦处理3分钟的条件适合米糠碾磨级分的稳定化处理。
