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Hydrolytic Stability and Changes in E Vitamers and Oryzanol of Extruded Rice Bran During Storage
Author(s) -
SHIN TAISUN,
GODBER J. SAMUEL,
MARTIN DANIEL E.,
WELLS JOHN H.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb15440.x
Subject(s) - bran , chemistry , hydrolysis , extrusion , food science , vitamin e , raw material , extrusion cooking , vitamin , vitamin c , biochemistry , antioxidant , materials science , organic chemistry , starch , metallurgy
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.