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首页> 外文期刊>Journal of Food Lipids >Effect of cooking of rice bran on the quality of extracted oil.
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Effect of cooking of rice bran on the quality of extracted oil.

机译：米糠烹饪对提取油品质的影响。

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摘要

While attempting to prepare a nutritionally superior rice bran oil, the effect of cooking of rice bran with various levels of added water on the quality of bran and extracted oil was studied. The rice bran (from IR-64 paddy, Indian variety) used was obtained from a local rice mill had 8% moisture and 19.3% fat. The levels of water incorporated were 0, 6, 12, 25, 50, 100, 200 and 400 g/100 g bran and were heated to boil (or to reach 105-110 degrees C) for 20 min and the contents cooled and dried in air. A sample of 100 g bran was heated similarly without the addition of water, which served as a control. The oil extracted from the control bran had the following characteristics: colour, 80 Lovibond units; free fatty acids (FFAs), 27%; tocopherols and tocotrienols, 103 mg per 100 g (mg%); and oryzanol, 2.39%. The water-treated, cooked and dried bran samples were extracted with hexane to recover the oil which had a lower Lovibond colour (65-70), varied FFA levels (as % oleic acid, 25.4%-33.2%), reduced tocopherol and tocotrienol (3.9-62.3 mg%) content, and a slightly higher oryzanol content (2.51%-2.70%), as compared to the oil extracted from the control bran. The changes were observed at 6 and 12 g water/100 g bran addition levels, wherein almost all tocopherols and tocotrienols (97%-99%) were destroyed, while at the 50 to 400 g water addition levels, tocopherol and tocotrienol destruction ranged from 51% to 72%. The study sheds light on the deleterious effect on tocopherols and tocotrienols in rice bran and extracted oil during cooking of rice bran, although there is an improvement in colour and texture of cooked bran and in colour and oryzanol content of the extracted oil..
机译：在尝试制备营养上优越的米糠油的同时，研究了添加不同水平的水煮米糠对米糠和提取油品质的影响。使用的米糠（来自印度品种IR-64稻谷）是从当地一家碾米厂获得的，水分含量为8％，脂肪为19.3％。掺入的水量为0、6、12、25、50、100、200和400 g麸皮，并加热煮沸（或达到105-110摄氏度）20分钟，然后冷却并干燥内容物在空中。类似地，将100克麸皮样品加热而不添加水作为对照。从对照麸皮中提取的油具有以下特征：颜色，80 Lovibond单位;游离脂肪酸（FFA），占27％;生育酚和生育三烯酚，每100克103毫克（毫克％）;谷维素为2.39％。经水处理，煮熟和干燥的麸皮样品用己烷萃取，以回收具有较低洛维邦色（65-70），变化的FFA水平（以油酸％计，为25.4％-33.2％），生育酚和生育三烯酚含量较低的油（3.9-62.3 mg％）含量，与从对照麸皮中提取的油相比，谷维素含量略高（2.51％-2.70％）。在每100克麸皮添加6克和12克水时观察到变化，其中几乎所有的生育酚和生育三烯酚（97％-99％）被破坏，而在50到400克水添加量时，生育酚和生育三烯酚的破坏范围为51％至72％。该研究揭示了米糠烹饪过程中米糠和提取的油中生育酚和生育三烯酚的有害影响，尽管煮熟的米糠的颜色和质地以及提取的油中的颜色和谷维素含量都有改善。

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