Rice Bran Stabilization And G-Oryzanol Content Of Two Local Paddy Varieties Ir 64 And Cisadane Muncul

Rice Bran Stabilization And G-Oryzanol Content Of Two Local Paddy Varieties Ir 64 And Cisadane Muncul

An autoclaving procedure was developed to produce stable rice bran from two local paddy varieties IR 64 and Cisadane Muncul. The stable rice bran showed no significant increase in free fatty acid content for 144 hours at 37oC. In the optimum wet heating process, rice bran was heated at 121oC and hel...

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Bibliographic Details
Main Author: Evy Damayanthi
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2001-04-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
rice bran
autoclave
stabilization
g-oryzanol
total tocopherol
dietary fiber
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/837

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/837

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