Microwave stabilization and process optimization of rice bran cultivar Jhelum

摘要

This study was optimizing microwave stabilization process of rice bran obtained fromfreshly milled paddy (Jhelum variety) using response surface methodology. This studywas conducted at different moisture contents (12%–30%),sample weight (5–250g),and heating time (1–5min) which were examined to determine their influence on dependentvariables––freefatty acids (FFAs) and color coordinates. Regression analysisshowed effective influence of microwave heating on all response variables studied.Stabilization treatments resulted in reduction of FFAs, prime indicator of lipase activity,indicating that hydrolytic rancidity could be prevented thereby making it fit forhuman consumption and food applications. The optimum conditions obtained for microwavestabilization were found to be 16% sample moisture, 100 g sample weight,and 4 min microwave heating time. Proximate analysis showed that crude fat andcrude fiber contents reduced while crude protein and ash contents increased aftermicrowave heat treatment in rice bran.