Effect of stabilization on the quality characteristics of rice-bran oil
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2096/
JAOCS-02-89 |
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| Title |
Effect of stabilization on the quality characteristics of rice-bran oil
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| Creator |
Nasirullah, Dr.
Krishnamurthy, M. N. Nagaraja, K. V. |
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| Subject |
13 Quality control
19 Lipids-oils/fats |
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| Description |
Oils produced from (i) unstabilized, (ii) acid stabilized, (iii) heat stabilized and (iv) cold stabilized rice bran were evaluated for quality attributes, several hours or 7 days after stabilization. Results are tabulated. I values, saponification values and butyro-refractometer values were little affected by stabilization. After 7 days storage, (i) oil contained 20.3% free fatty acids (FFA), vs. 4.8% initially; over 7 days, FFA levels in (ii)-(iv) oils scarcely increased, being 4.8-6.2%. Major fatty acids in (ii)-(iv) were C18:1, C18:2 and C16:0 (about 34-42, 31-36 and 18-20% of total fatty acids, resp.); corresponding levels in (i) were about 41, 30 and 18%. Effects of chilling of rice bran on oil extractability were deemed negligible.
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| Date |
1989
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| Type |
Article
PeerReviewed |
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| Identifier |
Nasirullah, Dr. and Krishnamurthy, M. N. and Nagaraja, K. V. (1989) Effect of stabilization on the quality characteristics of rice-bran oil. Journal of the American Oil Chemists' Society, 66 (5). pp. 661-663. ISSN 0003-021X
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