Effects of Microwave Heat, Packaging, and Storage Temperature on Fatty Acid and Proximate Compositions in Rice Bran

• Published in: Journal of agricultural and food chemistry 2000-02, Vol.48 (2), p.464-467
• Main Authors: Ramezanzadeh, Fatemeh M, Rao, Ramu M, Prinyawiwatkul, Witoon, Marshall, Wayne E, Windhauser, Marlene
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cereal and baking product industries; Fatty Acids - analysis; Food industries; Food Packaging; Fundamental and applied biological sciences. Psychology; Hot Temperature; Microwaves; Oryza - chemistry; Temperature
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf9909609

The effect of microwave heat, packaging methods, and storage temperatures on proximate and fatty acid compositions of rice bran during 16 weeks of storage was examined. Freshly milled raw rice bran was adjusted to 21% moisture content and microwave heated for 3 min. Raw and microwave-heated brans were packed in zipper-top bags and/or vacuum-sealed bags and stored at 4−5 and/or 25 °C for 16 weeks. The moisture content decreased significantly from an initial 8.4 to 6.4% in microwave-heated samples regardless of packaging methods and storage temperatures. Protein, fat, linoleic, and linolenic contents did not change significantly in all raw and microwave-heated samples during 16 weeks of storage. The microwave-heated rice bran packed in zipper-top bags can be stored at 4−5 °C for up to 16 weeks without adverse effect on proximate and fatty acid composition quality under the conditions employed in this study. Keywords: Rice bran; microwave heat; proximate composition; fatty acid composition; storage; packaging