Effect of microwave and ohmic heating on rice bran stabilization

Abstract

Rice bran stabilization was conducted by microwave and ohmic heating treatments to improve currently used methods. The rice bran stabilized was packed in zipper-top bags and stored at room temperature for 30 days to test the efficacy of each stabilization methods .This study investigated the effect of stabilization using on phenolic content, antioxidant activity of rice bran. The influence on lipase activity, free fatty acid of samples were also evaluated According to this study, moisture content of the rice bran from 35-45%, ohmic-heated using 75-100V/cm or microwave heated in 3, 5, 7 minutes were the optimum conditions to retard the increasing of FFA content, lipase activity and resulting in high levels of phenolic content and antioxidant activity after 30 days storage. Key words: Ohmic heating, microwave heating, rice bran, lipase activity, antioxidant activity, total phenolic compound, free fatty acid