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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #293886

Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops and their Co-Products

Location: Healthy Processed Foods Research

Title: Rice bran stabilization using alternative techniques (abstract)

item Wang, Tianxin
item Pan, Zhongli - John
item Khir, Ragab
item Yuan, Qipeng

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/1/2012
Publication Date: 6/25/2012
Citation: Wang, T., Pan, Z., Khir, R., Yuan, Q. 2012. Rice bran stabilization using alternative techniques (abstract). Meeting Abstract. p. 1.

Interpretive Summary:

Technical Abstract: Utilization of rice bran, a by-product of rice milling characterized with a high economic value, is severely restricted by the activity of endogenous enzymes which typically deteriorate the bran quality. There is a great need to develop alternative techniques for stabilizing rice bran and at the same time preserve the high nutritional and functional characteristics of components from rice bran. The objective of this study was to develop alternative techniques using Infrared radiation (IR), Ultraviolet (UV) and Pulsed Electric Field (PEF) to achieve effective stabilization with high processing efficiency and low energy consumption for rough rice, brown rice and rice bran. Freshly harvested grain rice (M206) samples with different initial moisture contents were used for this study. The rough rice samples were heated using IR for one minute to reach temperature of 60 degree C. After IR heating, the samples were tempered for different durations ranging from 1 to 5 h in closed containers placed in an incubator set at 60 degree C. After the tempering, the samples were cooled then dried with ambient air to final moisture content of 13%. Ambient air dried rough rice samples were dehusked to produce brown rice and the brown rice samples were preheated to 20, 25, 30, 35 degree C to study the effectiveness of UV and PEF treatments. The samples were separately treated with UV and PEF. The effects of exposure time, electric filed strength, pulse period and frequency on enzyme inactivation were determined. The treated samples were stored at 35 degree C for a two month period. The enzyme inactivation and FFA of rice bran after each treatment and over the storage period were quantified and compared to those of untreated samples. The obtained results revealed that heating rough rice using IR for only less than one minute resulted in 40% of lipase inactivation and exposing brown rice to UV for 20 min or bran to PEF at 30kV/cm for 800µs resulted in 35% and 30% lipase inactivation, respectively. Consequently, the investigated techniques or their combination can be effective methods with a high processing efficiency and less energy consumption to perform enzyme inactivation compared to currently heating methods.