Microwave stabilization and process optimization of rice bran cultivar Jhelum
2021; Wiley; Volume: 45; Issue: 7 Linguagem: Inglês
10.1111/jfpp.15659
ISSN1745-4549
AutoresSumaya Asad, Abida Jabeen, Mohsin Bashir Aga, Darakshan Majid, Nusrat Jan, Tawheed Amin, Farhana Mehraj Allai,
Tópico(s)Food Chemistry and Fat Analysis
ResumoJournal of Food Processing and PreservationVolume 45, Issue 7 e15659 ORIGINAL ARTICLE Microwave stabilization and process optimization of rice bran cultivar Jhelum Sumaya Asad, Department of Food Technology, Islamic University of Science and Technology, Awantipora, India Contribution: Formal analysis, Methodology, Writing - review & editingSearch for more papers by this authorAbida Jabeen, Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology- Kashmir, Srinagar, India Contribution: Conceptualization, Data curation, Investigation, Methodology, Project administration, SupervisionSearch for more papers by this authorMohsin Bashir Aga, Corresponding Author mohsin765mb@gmail.com orcid.org/0000-0002-9543-3444 Department of Food Technology, Islamic University of Science and Technology, Awantipora, India Correspondence Mohsin Bashir Aga, Department of Food Technology, Islamic University of Science and Technology, Awantipora, 1921 22 Pulwama, Jammu and Kashmir, India. Email: mohsin765mb@gmail.com Contribution: Investigation, Methodology, Writing - review & editingSearch for more papers by this authorDarakshan Majid, Department of Food Technology, Islamic University of Science and Technology, Awantipora, India Contribution: Formal analysis, MethodologySearch for more papers by this authorNusrat Jan, Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology- Kashmir, Srinagar, India Contribution: Writing - original draft, Writing - review & editingSearch for more papers by this authorTawheed Amin, orcid.org/0000-0003-2919-7065 Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology- Kashmir, Srinagar, India Contribution: Formal analysis, Software, Validation, Writing - original draft, Writing - review & editingSearch for more papers by this authorFarhana Mehraj, orcid.org/0000-0002-7260-1863 Department of Food Technology, Islamic University of Science and Technology, Awantipora, India Contribution: Investigation, Methodology, Writing - original draftSearch for more papers by this author Sumaya Asad, Department of Food Technology, Islamic University of Science and Technology, Awantipora, India Contribution: Formal analysis, Methodology, Writing - review & editingSearch for more papers by this authorAbida Jabeen, Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology- Kashmir, Srinagar, India Contribution: Conceptualization, Data curation, Investigation, Methodology, Project administration, SupervisionSearch for more papers by this authorMohsin Bashir Aga, Corresponding Author mohsin765mb@gmail.com orcid.org/0000-0002-9543-3444 Department of Food Technology, Islamic University of Science and Technology, Awantipora, India Correspondence Mohsin Bashir Aga, Department of Food Technology, Islamic University of Science and Technology, Awantipora, 1921 22 Pulwama, Jammu and Kashmir, India. Email: mohsin765mb@gmail.com Contribution: Investigation, Methodology, Writing - review & editingSearch for more papers by this authorDarakshan Majid, Department of Food Technology, Islamic University of Science and Technology, Awantipora, India Contribution: Formal analysis, MethodologySearch for more papers by this authorNusrat Jan, Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology- Kashmir, Srinagar, India Contribution: Writing - original draft, Writing - review & editingSearch for more papers by this authorTawheed Amin, orcid.org/0000-0003-2919-7065 Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology- Kashmir, Srinagar, India Contribution: Formal analysis, Software, Validation, Writing - original draft, Writing - review & editingSearch for more papers by this authorFarhana Mehraj, orcid.org/0000-0002-7260-1863 Department of Food Technology, Islamic University of Science and Technology, Awantipora, India Contribution: Investigation, Methodology, Writing - original draftSearch for more papers by this author First published: 13 May 2021 https://doi.org/10.1111/jfpp.15659Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat Abstract This study was optimizing microwave stabilization process of rice bran obtained from freshly milled paddy (Jhelum variety) using response surface methodology. This study was conducted at different moisture contents (12%–30%), sample weight (5–250 g), and heating time (1–5 min) which were examined to determine their influence on dependent variables––free fatty acids (FFAs) and color coordinates. Regression analysis showed effective influence of microwave heating on all response variables studied. Stabilization treatments resulted in reduction of FFAs, prime indicator of lipase activity, indicating that hydrolytic rancidity could be prevented thereby making it fit for human consumption and food applications. The optimum conditions obtained for microwave stabilization were found to be 16% sample moisture, 100 g sample weight, and 4 min microwave heating time. Proximate analysis showed that crude fat and crude fiber contents reduced while crude protein and ash contents increased after microwave heat treatment in rice bran. Practical applications Rice bran has the ability to be used as a food ingredient and oil source to satisfy the growing oil demands. However, the individual cells are disturbed and the inherent lipase enzyme comes into contact with fat during milling process while extracting bran layer from endosperm. This causes hydrolysis of fats to free fatty acids (FFAs) and glycerol leading to the development of hydrolytic rancidity which is responsible for off-flavor development during storage. The rate of oil degradation and FFA formation can be very high (about 5%–7% per day and 70% in a month) under favorable conditions. Bran oil with an excess of 10% FFA is unfit for human consumption. Now-a-days efforts are being made to stabilize the rice bran using stabilization techniques in order to improve its utilization in food. The microwave stabilization technique seems to be a wiser approach to widen the utilization of rice bran in food industry. Volume45, Issue7July 2021e15659 RelatedInformation
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