ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Rice bran was extruded at 110, 120, 130, and 140°C with post extrusion holding times of 0, 3, and 6 min and stored at ambient temperatures for 1 yr. Holding time had no effect (p〉0.05) on hydrolytic stability whereas 110°C was slightly less effective in maintaining hydrolytic stability. Increased holding times reduced (p〈0.05) total vitamin E content. Oryzanol concentration was lower (p〈0.05) only after 6 min holding time. Oryzanol was relatively more stable to extrusion temperatures than vitamin E. The highest retentions of total vitamin E and oryzanol were found in raw rice bran during storage. Increased extrusion temperatures reduced the retention of vitamin E and oryzanol during storage.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1997.tb15440.x
