Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food

2012 ◽  
Vol 90 (2) ◽  
pp. 249-256 ◽  
Author(s):  
Sukumar Debnath ◽  
Navin K. Rastogi ◽  
A.G. Gopala Krishna ◽  
B.R. Lokesh
Keyword(s):  
Heat Transfer ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Deep Fat Frying ◽  
Fried Food ◽  
Physical Chemical

Effect of Gamma-Oryzanol-Enriched Rice Bran Oil on Quality of Cryopreserved Boar Semen

2012 ◽  
Vol 74 (9) ◽  
pp. 1149-1153 ◽  
Author(s):  
Kampon KAEOKET ◽  
Sarayut DONTO ◽  
Pinatta NUALNOY ◽  
Jutarat NOIPHINIT ◽  
Panida CHANAPIWAT
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
Boar Semen ◽  
Gamma Oryzanol

scholarly journals Comparative Study among Composite Breads Incorporated with Full Fatted and Defatted Rice Bran

2019 ◽  
Vol 11 (1-2) ◽  
pp. 43-52
Author(s):  
R Begum ◽  
S Ahmed ◽  
ML Hakim ◽  
J Sen
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Nutritional Value ◽  
Sensory Quality ◽  
White Wheat ◽  
Defatted Rice Bran ◽  
Physical Chemical ◽  
Bread Production ◽  
Composite Bread

Rice bran, a milling byproduct of rice is rich in nutrients especially high in fiber and protein in comparison with white wheat flour-which is predominantly used for bread production. Inclusion of rice bran with wheat flour was expected to induce nutritional value of bread positively. Two form of rice bran sample both full fatted and defatted were incorporated with wheat flour in a proportion of 0%, 5%, 10% and 15% respectively to develop composite bread. Physical, chemical, and sensory evaluation was carried out to determine the quality of different composite breads. Bread weight didn’t differ statistically though there was a marginal declination of volume for bread with the increase of the percentage of rice bran. The percentage of protein and fiber was increased rationally as expected. A level of 10% rice bran added to bread was regarded to yield good sensory quality. J. Environ. Sci. & Natural Resources, 11(1-2): 43-52 2018

Problems of Autoclaved Aerated Concrete Treatment

2018 ◽  
Vol 284 ◽  
pp. 1069-1073
Author(s):  
A.A. Vishnevskiy ◽  
F.L. Kapustin
Keyword(s):  
Heat Transfer ◽  
Pressure Rise ◽  
Chemical Processes ◽  
Porous Space ◽  
Cold Air ◽  
Warm Up ◽  
Physical Chemical ◽  
Aerated Concrete ◽  
Cellular Concrete

The problems of autoclave c of cellular concrete are considered. It was shown that the key problem of autoclaving is the appearance of areas of concrete with different dark colors and a reduced strength. The main reason for their occurrence is the presence of air in the porous space of cellular concrete, which prevents heat transfer. Cold air does not allow the concrete to warm up to a temperature of 170-175 °C, which hinders the flow of physical-chemical processes of hardening. The proposed activities that improve the quality of autoclave processing and precluding the formation of «non-steamings» in the concrete: ensure the temperature inside cellular concrete mass of at least 80 °C before curing, the vacuum (P=‒0.5 Bar) before pressure rise in the autoclave, preventing the ingress of air into the autoclave at the beginning of the process.

Analysis of Rice Bran Oil Adulterated with other Edible Oils by GC

2013 ◽  
Vol 781-784 ◽  
pp. 1806-1810
Author(s):  
Hong Xia Li ◽  
Min Zhi ◽  
Xin Lu ◽  
Jun Jie Zhang ◽  
Mei Ting Li
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Rice Bran ◽  
Palm Oil ◽  
Sunflower Oil ◽  
Edible Oils ◽  
Rice Bran Oil ◽  
Cottonseed Oil ◽  
The People

Since rice bran oil (RBO) is well-known by consumer and more expensive than other oils, some RBO is adulterated with other cheap oils, such as cottonseed oil (CO), palm oil (PO), sunflower oil (SFO) and soybean oil (SO). The types and content of FAs in RBO changes great after adulterated, this will seriously affect the quality of the rice and the people health. In this study, GC was used to detect the change of fatty acids (FAs) after adulterated with those inferior oils. The analysis will provide a reference for the RBO adulteration problem.

scholarly journals THE EFFECT OF HEATING ON PHYSICOCHEMICAL CHARACTERISTICS OF RICE BRAND OIL

2016 ◽  
Vol 2 (1) ◽  
pp. 1 ◽  
Author(s):  
S. Dewi Indrasari ◽  
Sutrisno Koswara ◽  
Deddy Muchtadi ◽  
L. Mulyati Nagara
Keyword(s):  
Rice Bran ◽  
Room Temperature ◽  
Oil Content ◽  
Rice Bran Oil ◽  
Rice Variety ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Blood Cholesterol ◽  
University Center

Rice bran oil has a potential in lowering blood cholesterol. The oil content extracted from rice bran isa influenced by several factors such as raw material and processing method. This research was conducted to study the effect of heating on the physicochemical characteristics of rice bran oil. The study was carried out at the Food Technology and Nutrition Laboratory and Biotechnological Science Laboratory of the Inter University Center, Bogor Agricultural University, from February to MAy 1997. Bran used was from IR64 rice variety obtained from a local milling rice in Tambak Dahan, Binong-Subang, West Java. Rice bran was subjected to different period of heating (0, 15 and 30 minutes) at 121<sup>o</sup>C by using an autoclave, then the oil was extraxted by using hexane solvent followed by standard processing at room temperature (28-30<sup>o</sup>C) and 40<sup>o</sup>C for two hours. The parameters observed were oil content and its quality such as saponification, iodine, acid, peroxide, tiobarbituric acid, and triglyceric acid values as well as oil color. The results showed that oil extracted from rice bran was high, ranging from 9.65 to 11.02%. Heating (sterilizing) of the rice bran for 15 and 30 minutes at 120<sup>o</sup>C proir to extraction increased the oil content. The Quality of rice bran oil extracted met the standard of AOAC.

scholarly journals Effect of Garlic Essential Oil on Oerformance of Rice Bran Oil During Deep Fat Frying

2017 ◽  
Vol 14 (1) ◽  
pp. 473-481
Author(s):  
Shafat Khan ◽  
Proshanta Guha ◽  
Amaresh Amaresh
Keyword(s):  
Essential Oil ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Deep Fat Frying ◽  
Garlic Essential Oil

scholarly journals THE EFFECT OF HEATING ON PHYSICOCHEMICAL CHARACTERISTICS OF RICE BRAND OIL

2016 ◽  
Vol 2 (1) ◽  
pp. 1 ◽  
Author(s):  
S. Dewi Indrasari ◽  
Sutrisno Koswara ◽  
Deddy Muchtadi ◽  
L. Mulyati Nagara
Keyword(s):  
Rice Bran ◽  
Room Temperature ◽  
Oil Content ◽  
Rice Bran Oil ◽  
Rice Variety ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Blood Cholesterol ◽  
University Center

Rice bran oil has a potential in lowering blood cholesterol. The oil content extracted from rice bran isa influenced by several factors such as raw material and processing method. This research was conducted to study the effect of heating on the physicochemical characteristics of rice bran oil. The study was carried out at the Food Technology and Nutrition Laboratory and Biotechnological Science Laboratory of the Inter University Center, Bogor Agricultural University, from February to MAy 1997. Bran used was from IR64 rice variety obtained from a local milling rice in Tambak Dahan, Binong-Subang, West Java. Rice bran was subjected to different period of heating (0, 15 and 30 minutes) at 121<sup>o</sup>C by using an autoclave, then the oil was extraxted by using hexane solvent followed by standard processing at room temperature (28-30<sup>o</sup>C) and 40<sup>o</sup>C for two hours. The parameters observed were oil content and its quality such as saponification, iodine, acid, peroxide, tiobarbituric acid, and triglyceric acid values as well as oil color. The results showed that oil extracted from rice bran was high, ranging from 9.65 to 11.02%. Heating (sterilizing) of the rice bran for 15 and 30 minutes at 120<sup>o</sup>C proir to extraction increased the oil content. The Quality of rice bran oil extracted met the standard of AOAC.

scholarly journals Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage

PLoS ONE ◽  
2021 ◽  
Vol 16 (4) ◽  
pp. e0250512
Author(s):  
Manat Chaijan ◽  
Ling-Zhi Cheong ◽  
Worawan Panpipat
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
Thiobarbituric Acid ◽  
Plate Count ◽  
Oil Emulsion ◽  
Color Preservation ◽  
Water Holding ◽  
Promising Avenue ◽  
Optimal Formula

The objective of this study was to investigate the effects of rice bran oil emulsion filled gels (EG) substitution for pork back fat on the characteristics of Chinese style semi-dried tilapia sausage (CFS). EG prepared using different gelling agents and processing conditions were used as pork back fat alternate in the CFS. From the results, physical, chemical and microstructural qualities of CFS were governed by the type of EG incorporated. Regarding the overall quality, CFS formulated with carrageenan-EG was classified as an optimal formula. CFS added with carrageenan-EG showed a superior oxidative stability, color preservation, and water holding capacity compared to the control during vacuum packaged storage at room temperature for 20 days. Thiobarbituric acid reactive substances (TBARS) and microbial quality of both formulae remained in the acceptable level (TBARS < 1 mg/kg and total plate count < 4 log CFU/g) throughout the storage. Therefore, the carrageenan based EG substitution for pork back fat is a promising avenue for the production of the CFS where a high saturated animal fat was substituted by vegetable oil.

Effects of ultrasonication and thermal cooking pretreatments on the extractability and quality of cold press extracted rice bran oil

2018 ◽  
Vol 42 (2) ◽  
pp. e12975 ◽  
Author(s):  
Van Man Phan ◽  
Tiraporn Junyusen ◽  
Pansa Liplap ◽  
Payungsak Junyusen
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
Cold Press
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