Free fatty acids in rice bran during its storage after a treatment by twin-screw extrusion to prevent possible rapid hydrolytic rancidity of lipids
This research studied the prevention of hydrolytic rancidity during the storage of rice bran stabilized by an extrusion process. A double screw extruder was used, set at 130° C in the barrel and a rotational speed of the screws programmed at 200 RPM. The moisture content of the bran was adjusted at...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2019-01-01
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| Series: | Dyna |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/dyna/article/view/72190 |
| Summary: | This research studied the prevention of hydrolytic rancidity during the storage of rice bran stabilized by an extrusion process. A double screw extruder was used, set at 130° C in the barrel and a rotational speed of the screws programmed at 200 RPM. The moisture content of the bran was adjusted at 20%. The treated bran was stored, using two packing methods (with and without vacuum), at two ambient conditions (18° C – 70 % RH and 30° C - 78% RH) for a period of 8 weeks. The content of free fatty acids (FFA) in the rice bran was observed during the storage time period. The extruded treated rice bran stored at 18° C - 70% RH resulted in lower values of FFA in comparison with the values in the bran kept at 30° C - 78% RH. Vacuum packaging showed a significant disadvantage as compared to packaging without vacuum. |
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| ISSN: | 0012-7353 2346-2183 |