The process of stabilization of rice bran in a twin screw extruder

摘要

The process of stabilization of rice bran in twin screw extruder, the present invention belongs to the technology sector of the food industry, and relates more specifically to a process for the stabilization of rice bran by means of a twin screw extruder.The invention has as objective the preservation of the nutritional value of the bran, in particular about the quality of its protein and the benefits from its composition in oryzanol, mixed esters of acids felu00faricos with sterols and triterpenoid alcohol.To avoid degradation of the rice bran is a special technology through an extrusion process with addition of water, heat and pressure to deactivate the enzymes that cause the rancificau00e7u00e3o.Therefore, the mass of raw rice bran (in nature) is forced through the extruder and heat generated in the equipment is the process of enzymatic activity with an increase of the life cycle (shelf life) of the product with its original characteristics.From this process, obtains a value added to the product, enabling the development of stabilized rice bran for the industry of sausages and fingers fit for human consumption and also products for animal nutrition.