Asian Journal Of Dairy and Food Research
your articles with us

Quick Facts

Payment Options

payment portals

Click here to pay directly


Maheshwari Kapale, D. Vijayalakshmi, Jayalaxmi Baddi and Shweta Bhosale
Department of Food Science and Nutrition, University of Agricultural Sciences, Bengaluru-560 065, India

Page Range:
Article ID:
Online Published:
Pigmented rice bran is purple coloured, largely available in northeast region of India. Stabilization of rice bran was carried out by using microwave, autoclave and pressure cooking and the percentage of free fatty acid (FFA) was calculated for all samples. Free fatty acid of microwave stabilized rice bran inereased incrementally during four weeks higher increases in FFA were observed during autoclave stabilization and much higher in pressure cooking it cent. The microwave stabilized rice bran carried higher amount of protein (16.67%), dietary fibre (23.34%) and iron (27.04%). The microwave stabilized rice bran muffin with 10 per cent incorporation levels is recommended.
Free fatty acid, Pigmented rice, Stabilization.
  1. AACC, (1990), International method for Determination of Free Fatty Acids, 58-15.01. 11th edition, American Association of Cereal Chemist.
  2. AOAC, (1980), Official Methods of Analysis, 13th edition, Association of Official Analytical Chemists, Washington, DC.
  3. Avantina, S., (1995). Textbook of Food Science and Technology. IBH publisher, Lucknow.
  4. Barnes, P., and Galliard, T. (1991), Rancidity in cereal products. Lipid Technol, 3: 23-28.
  5. Enochain, R.V., Saunders, R.M., Schultz, W.G., Beagle, E.C. and Crowley, P.R., (1981), Stabilization of rice bran with extruder cookers and recovery of edible oil: A preliminary analysis of operational and financial feasibility. Marketing Research Report No., 1120, USDA.
  6. Faria, S. A. S. C., Bassinello, P. Z. and Penteado, M. V. C., (2012), Nutritional composition of rice bran submitted to different stabilization procedures. Brazilian Journal of Pharmaceutical Sciences, 48: 651-657.
  7. Gopalan, C., Rama, S.B.V. and Balasubramanian, S.C., (2007), Nutritive value of Indian foods. National Institute of Nutrition, ICMR, Hydrabad. 47-95.
  8. Lakkakula, N. R., Lima, M. and Walker, T., (2004), Rice bran stabilization and rice bran oil extraction using ohmic heating. Bioresource Technology, 92: 157-161.
  9. Malekian, F., Rao, R. M., Prinyawiwatkul, W., Marshall, W. E., Windhauser, M., and Ahmedna, M. (2000), Lipase and lipoxygenase activity functionality and nutrient losses in rice bran during storage. LSU Agricultural Center: Baton Rouge, 1-68.
  10. Page, A.L., Miller, R.H. and Keeney, D.R., (1992), Methods of Soil Analysis part-2 Chemical and Microbial Properties. 2nd edn. Am. Soc. Agronomy and soil Sci. Soc. Am., Inc., Publs., Madison, Wasconsis, USA.
  11. Ramezanzadeh, F. M., Rao, R. M., Windhauser, M., Prinyawiwatkul, W., Tulley, R., and Marshall, W. E. (1999), Prevention of hydrolytic rancidity in rice bran during storage. J. Agric. Food Chem, 47: 3050-3052.
  12. Rosniyana, A., Hashifah, M.A. and Shariffah-Norin, S.A., (2009), Nutritional content and storage stability of stabilized rice bran – MR 220. Journal of Tropical Agriculture and Food Science, 37 (2): 163–170.
  13. Salehi, E. A. and Bibalan, S. G., (2012). The investigation on the effect of rice bran addition on the rheological and sensory properties of muffin cake. The 1st International and the 4th National Congress on Recycling of Organic Waste in Agriculture.
Global footprints

© 2015 ARCC JOURNALS. All Rights Reserved. Powered By ARCC JOURNALS