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Effect of bran roasting temperature and time on yield and quality attributes of rice bran oil
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نویسنده
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adeyanju j.a. ,akinoso r. ,akande e.a.
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منبع
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pakistan journal of scientific and industrial research series b: biological sciences - 2011 - دوره : 54 - شماره : 2 - صفحه:106 -110
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چکیده
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The effects of bran roasting temperature (160-200) °c and time (5-35 min) on the yield and quality attributes of 'ofada' rice bran oil were studied so as to optimize the processing conditions for maximum oil yield with least deterioration of qualities. the physico-chemical parameters of oil studied included: yield,free fatty acids,peroxide value and colour,which were recorded as 14.50%,5.80% (as oleic),8.25 meq / kg and 1.51 abs,respectively. the optimum conditions were 200 °c roasting temperature and 15 min roasting time. with increasing the roasting temperature from 160-200 °c and the time 5-35 min,the oil yield and colour increased 11.31-14.50% and 1.51-1.58 abs,respectively,while free fatty acid and peroxide values decreased from 12.75-5.80% and 13.75-8.25 meq / kg,respectively.
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کلیدواژه
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Rice bran; Rice bran oil; Roasting temperature; Roasting time
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آدرس
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department of food science and engineering,ladoke akintola,university of technology,lautech, Nigeria, department of food technology,university of ibadan, Nigeria, department of food science and engineering,ladoke akintola,university of technology,lautech, Nigeria
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Authors
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