Year: 2026 | Month: June | Volume 16 | Issue 1
Effect of Various Methods of Stabilization of Rice Bran on Its Quality Evaluation
Sadichchha Ulhas Vadaraikar and Shrikant Baslingappa Swami*
DOI:June
Abstract:
In the present study the effect of different stabilization methods i.e. Hot Air Oven and Autoclaved stabilization methods on physio-chemical properties such as Moisture content, Bulk density, Water Holding capacity, Free fatty acids, lipase Activity, Peroxide value and Colour of rice bran was evaluated. Fresh rice bran was subjected to stabilization treatments namely hot air oven stabilization and autoclave stabilization, while un-stabilized rice bran was used as a control. The present results indicated that the Hot Air Oven stabilization methods effectively inactivated lipase and lower the FFA compared with Autoclaved stabilization. Moisture content of rice bran was observed from 5.263±0.618 %. While bulk density, water holding capacity, Free Fatty Acids, Lipase Activity, peroxide value were 0.378±0.008 g/ml, 1.63±0.069 ml/g, 4.349±0.192%, 5.012±0.699 µmol/g min, 6.6807±0.431 meq/kg respectively. The L* (lightness), a* (redness) and b* (yellowness) values of rice bran were 63.5±1.047, 3.79±0.179 and 23.96±0.384 respectively.
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