Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 7/13/2013
Publication Date: 7/17/2013
Citation: Bakota, E.L., Moser, J.K., Hwang, H., Bowman, M.J., Palmquist, D.E., Liu, S.X. 2013. Antioxidant and sensory properties of rice bran oil-based extraction products [abstract]. Institute of Food Technologists.
Technical Abstract: Rice bran oil has many properties that make it an attractive functional food ingredient. Compared with other oils, rice bran oil is rich in tocopherols, tocotrienols, and y-oryzanol, all of which have been shown to have numerous desirable health effects. The same compounds that confer health benefits also contribute to enhanced resistance to oxidative degradation. Crude rice bran oil has an OSI four to five times that of refined soybean oil. We detail here a new extraction procedure for the production of a spreadable product from crude rice bran oil. Four different experimental conditions yielded four statistically distinct populations, as determined by discriminant analysis. The spreads show distinctive trends in their physical and chemical properties, thermal behavior, and rheology. The extraction products developed in this work consist primarily of rice bran oil but also contain rice bran wax, tocopherols, tocotrienols, and y-oryzanol, as well as other sterols. Relative to rice bran oil, the extraction products are enriched in rice bran wax, saturated fatty acids, and sterols. As additives, these products also confer oxidative stability to refined soybean oil. We show the results of a sensory study conducted with soybean oil that has been enriched with rice bran oil extraction products.