Various factors that affect hydrolytic rancidity in rice bran

Rice bran, a nutritious by-product of milling, is prone to hydrolytic rancidity due to active lipases. To assess the loss of quality, free fatty acids (FFA) in raw bran were measured over 48 hour period. Cultivar, farming technique, harvest year, milling conditions and degree of milling (DOM) were the factors examined for their effects on FFA of raw bran. Rice bran samples were dehulled and milled at our facility to 4%, 6%, 8%, 9% degree. Oil from rice bran was extracted by Carver press and the FFA were measured using the titration method. Cheniere and Francis, seed-grade, had higher keeping quality (48 hours) than commercial rice, Wells and Cypress (12 hours). 4% DOM had the highest FFA (4.6%). 2009 Year of harvest for Cheniere (4.41%) had a lower quality due to poor harvesting conditions. Thus, consideration of these factors can possibly extend the window period of bran shelf life.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

Master

Discipline thesis:degree_discipline

Food Science

Grantor

Texas Woman's University

Year dc:date.issued

2010

Author dc:creator

• Sharma, Megha

Chair dc:contributor.committeechair

• King, Clay

Committee members dc:contributor.committeemember

• Mo, Huanbiao
• King, Clay
• Orthoefer, Frank

• Health and environmental sciences
• Biological sciences
• Rice bran shelf life
• Free fatty acids

Language dc:language.iso

en_US

Handle dc:identifier.uri

https://hdl.handle.net/11274/10777

OAI identifier oai:identifier

oai:twu-ir.tdl.org:11274/10777