| dc.description.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 | en_US |
