{"id":{"repo_id":"twu","oai_identifier":"oai:twu-ir.tdl.org:11274/10672"},"canonical_url":"https://search.dev.ndltd.org/etd/twu/oai:twu-ir.tdl.org:11274/10672","repository":{"repo_id":"twu","name":"Texas Woman's University","base_url":"https://twu-ir.tdl.org/server/oai/request"},"display":{"title":"The impact of degree of milling on the contents of rice bran lipids and gamma-tocotrienol","abstract":"The purpose of this research was to study the impact of milling on total lipids and γ-tocotrienol concentrations in rice brans of Cheniere and Francis varieties. The brown rice obtained after dehulling was milled to 4%, 6%, 8% and 9% milling degrees. Total lipids were analyzed using AACC method and γ-tocotrienol was quantified by reverse phase HPLC. The results indicated that Cheniere had significantly higher contents of lipids and γ-tocotrienol than Francis at all degrees of milling (p≤0.05). It was also found that lipids and γ-tocotrienol content decreased with increasing milling degree from 4% to 9%. The lipid content of the bran at 4% milling was significantly higher than the bran at 9% milling. The lowest γ-tocotrienol content was found to be 344 μg/g bran in Cheniere and 331.1 μg/g bran in Francis. Thus, γ-tocotrienol rich bran could possibly be obtained by avoiding hard milling or 9% milling degree of brown rice.","abstract_html":"The purpose of this research was to study the impact of milling on total lipids and γ-tocotrienol concentrations in rice brans of Cheniere and Francis varieties. The brown rice obtained after dehulling was milled to 4%, 6%, 8% and 9% milling degrees. Total lipids were analyzed using AACC method and γ-tocotrienol was quantified by reverse phase HPLC. The results indicated that Cheniere had significantly higher contents of lipids and γ-tocotrienol than Francis at all degrees of milling (p≤0.05). It was also found that lipids and γ-tocotrienol content decreased with increasing milling degree from 4% to 9%. The lipid content of the bran at 4% milling was significantly higher than the bran at 9% milling. The lowest γ-tocotrienol content was found to be 344 μg/g bran in Cheniere and 331.1 μg/g bran in Francis. Thus, γ-tocotrienol rich bran could possibly be obtained by avoiding hard milling or 9% milling degree of brown rice.","abstract_has_math":false,"creators":["Chitre, Kasturi S."],"institution":"Texas Woman's University","degree_name":"Master of Science","degree_level":"Master","degree_discipline":"Food Science","degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":["King, Clay","Ryu, Dojin"],"committee_members":["Mo, Huanbiao"],"year":2010,"date_issued":"2010-12","date_published":"2010-12","updated_at":"2026-07-24T05:05:07Z","subjects":["Health and environmental sciences","Biological sciences","Total lipids"],"languages":["en_US"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/11274/10672","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["King, Clay","Ryu, Dojin"]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Mo, Huanbiao"]},{"key":"dc:creator","label":"Author","values":["Chitre, Kasturi S."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2018-11-08T15:12:39Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2018-11-08T15:12:39Z"]},{"key":"dc:date.issued","label":"Date","values":["2010-12"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Master"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Texas Woman's University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Health and environmental sciences","Biological sciences","Total lipids"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en_US"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/11274/10672"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The purpose of this research was to study the impact of milling on total lipids and γ-tocotrienol concentrations in rice brans of Cheniere and Francis varieties. The brown rice obtained after dehulling was milled to 4%, 6%, 8% and 9% milling degrees. Total lipids were analyzed using AACC method and γ-tocotrienol was quantified by reverse phase HPLC. The results indicated that Cheniere had significantly higher contents of lipids and γ-tocotrienol than Francis at all degrees of milling (p≤0.05). It was also found that lipids and γ-tocotrienol content decreased with increasing milling degree from 4% to 9%. The lipid content of the bran at 4% milling was significantly higher than the bran at 9% milling. The lowest γ-tocotrienol content was found to be 344 μg/g bran in Cheniere and 331.1 μg/g bran in Francis. Thus, γ-tocotrienol rich bran could possibly be obtained by avoiding hard milling or 9% milling degree of brown rice."]},{"key":"dc:title","label":"Title","values":["The impact of degree of milling on the contents of rice bran lipids and gamma-tocotrienol"]}]}],"canonical_facts":{"dc:contributor.committeechair":["King, Clay","Ryu, Dojin"],"dc:contributor.committeemember":["Mo, Huanbiao"],"dc:creator":["Chitre, Kasturi S."],"dc:date.accessioned":["2018-11-08T15:12:39Z"],"dc:date.available":["2018-11-08T15:12:39Z"],"dc:date.issued":["2010-12"],"dc:description.abstract":["The purpose of this research was to study the impact of milling on total lipids and γ-tocotrienol concentrations in rice brans of Cheniere and Francis varieties. The brown rice obtained after dehulling was milled to 4%, 6%, 8% and 9% milling degrees. Total lipids were analyzed using AACC method and γ-tocotrienol was quantified by reverse phase HPLC. The results indicated that Cheniere had significantly higher contents of lipids and γ-tocotrienol than Francis at all degrees of milling (p≤0.05). It was also found that lipids and γ-tocotrienol content decreased with increasing milling degree from 4% to 9%. The lipid content of the bran at 4% milling was significantly higher than the bran at 9% milling. The lowest γ-tocotrienol content was found to be 344 μg/g bran in Cheniere and 331.1 μg/g bran in Francis. Thus, γ-tocotrienol rich bran could possibly be obtained by avoiding hard milling or 9% milling degree of brown rice."],"dc:identifier.uri":["https://hdl.handle.net/11274/10672"],"dc:language.iso":["en_US"],"dc:subject":["Health and environmental sciences","Biological sciences","Total lipids"],"dc:title":["The impact of degree of milling on the contents of rice bran lipids and gamma-tocotrienol"],"dc:type":["Thesis"],"thesis:degree_discipline":["Food Science"],"thesis:degree_level":["Master"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Texas Woman's University"]},"updated_at":"2026-07-24T05:05:07Z"}