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

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.

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THE EFFECT OF HEATING ON PHYSICOCHEMICAL CHARACTERISTICS OF RICE BRAND OIL

Indonesian Journal of Agricultural Science ◽

10.21082/ijas.v2n1.2001.1-5 ◽

2016 ◽

Vol 2 (1) ◽

pp. 1 ◽

Cited By ~ 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 121oC by using an autoclave, then the oil was extraxted by using hexane solvent followed by standard processing at room temperature (28-30oC) and 40oC 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 120oC proir to extraction increased the oil content. The Quality of rice bran oil extracted met the standard of AOAC.

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THE EFFECT OF HEATING ON PHYSICOCHEMICAL CHARACTERISTICS OF RICE BRAND OIL

Indonesian Journal of Agricultural Science ◽

10.21082/ijas.v2n1.2001.p1-5 ◽

2016 ◽

Vol 2 (1) ◽

pp. 1 ◽

Cited By ~ 2

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 121oC by using an autoclave, then the oil was extraxted by using hexane solvent followed by standard processing at room temperature (28-30oC) and 40oC 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 120oC proir to extraction increased the oil content. The Quality of rice bran oil extracted met the standard of AOAC.

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

PLoS ONE ◽

10.1371/journal.pone.0250512 ◽

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.

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