food and bioproducts processing 9 9 ( 2 0 1 6 ) 204–211

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Food and Bioproducts Processing

j ourna l h omepage: www.elsev ier .com/ locate / fbp

Stabilization of rice bran using microwave: Processoptimization and storage studies

Sharmila S. Patil a, Abhijit Kara,∗, Debabandya Mohapatrab

a Division of Food Science & Post Harvest Technology, Indian Agricultural Research Institute, New Delhi, Indiab Agro Product Processing Division, Central Institute of Agricultural Engineering, Bhopal 462038, India

a r t i c l e i n f o

Article history:

Received 5 July 2015

Received in revised form 4

December 2015

Accepted 5 May 2016

Available online 20 May 2016

Keywords:

Rice bran

Lipase

Microwave heating

Sela

Stabilization

a b s t r a c t

The study was aimed to stabilize raw rice bran obtained from freshly milled paddy of PB-

1121 variety and conducted in two stages; to understand the effect of microwave power

(2, 4, 6 W/g) and exposure time (1, 3, 5 min) in controlling the lipase activity during short

term storage so that an optimum treatment combination for stabilizing the rice bran for

its subsequent long term storage for at least three month could be devised. Free fatty acid

(FFA) content, the primary indicator of lipase activity, was significantly (p < 0.05) affected by

microwave treatment. Keeping in view the FFA content, oil yield, visible oil quality, moisture

and protein content; treatment combination of 4 W/g + 5 min was found to be optimum in

stabilizing the treated rice bran. The bran stabilized by optimized microwave treatment

and bran obtained using traditional parboiling stabilization process (Sela) was compared.

Microwave treated rice bran could be stored safely for a period of three months without any

loss of nutritional quality as well as with high oil quality (FFA – 3%, PV – 7.63 meq/kg, TBA

– 0.071 mg MDA/kg). The oil yield from the parboiled rice bran is significantly higher (23%)

Free fatty acid than microwave treated rice bran (21%).

© 2016 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

after the milling process (Ju and Vali, 2005). Several stabi-

1. Introduction

Rice bran is a major co-product of rice milling process account-ing for 5–8% of milled rice (Sereewatthanawut et al., 2008). It isa natural source of protein (14–16%), fat (12–23%), crude fiber(8–10%), carbohydrates, vitamins, minerals, essential unsatu-rated fatty acids and phenolics (Kahlon, 2009; Malekian et al.,2000). Additionally, rice bran had remarkable contents of natu-rally occurring antioxidants such as tocopherols, tocotrienolsand �-oryzanol known to have hypocholesterolemic effect andhelps lowering incidences of oxidative-stress related diseasessuch as cancer, cardiovascular disorders, inflammation, agingand obesity (Amarasinghe et al., 2009). Nevertheless, the sin-gle most restrictive factor for its use as a food ingredient isits instability during storage. This instability is attributed to

the activity of lipases enzyme present in outer layers of the

∗ Corresponding author. Tel.: +91 011 25848428; fax: +91 011 25842155.E-mail address: abhijit8366@gmail.com (A. Kar).

http://dx.doi.org/10.1016/j.fbp.2016.05.0020960-3085/© 2016 Institution of Chemical Engineers. Published by Elsev

rice kernel which is primarily responsible for the hydrolysis oftriglycerides into glycerol and free fatty acids. Besides, lipoxy-genase and peroxidase are also the key enzymes responsiblefor the deterioration of rice bran although to a lesser extent(Orthoefer, 2005). The free fatty acids formed are harmfulcompounds which render the rice bran unsuitable for humanconsumption on account of reduced pH, rancid flavor andsoapy taste yield (Lai et al., 2005; Yilmaz et al., 2014). Increasein the free fatty acid occurs within hours and reaches 5–7%within the first 24 h (Ramezanzadeh et al., 1999). Rice branwith an excess of 5% and rice bran oil with excess of 10% FFAis considered unfit for human consumption (Tao et al., 1993).

To prevent rice bran from becoming rancid, lipase activitymust be arrested by some stabilization process immediately

lization prepositions has been employed such as chemical

ier B.V. All rights reserved.

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food and bioproducts processing 9 9 ( 2 0 1 6 ) 204–211 205

sh(((iehetflm2

ormiob(eptaap

2

2

2RudN(ecf2absa

2Sjcaotg0s((apbnT

2.2.3.3. Thiobarbituric acid (TBA) number. Thiobarbituric Acid

tabilization or refrigeration (Anil Kumar et al., 2006),ydrothermal treatment (Pradeep et al., 2014), steaming

Azrina et al., 2008; Thanonkaew et al., 2012), extrusionSharma et al., 2004; Shin et al., 1997), microwave heatingNordin et al., 2014; Ramezanzadeh et al., 2000), ohmic heat-ng (Dhingra and Chopra, 2014; Lakkakula et al., 2004; Loypimait al., 2009) and infrared radiations (Yilmaz et al., 2014). Moisteat treatments (steam retorting, extrusion cooking) are beingxtensively used for rice bran stabilization. However, thesereatments are associated with several drawbacks such as lessexibility, inconsistency in results, high operating and equip-ent costs; which make them uneconomical (Malekian et al.,

000).Microwaves, infrared radiations and ohmic heating have

ffered an alternative energy source for stabilization ofice bran. But compared with other heat treatments,

icrowave heating is efficient, economically superior, shortern processing time and has little effect on the nutritional valuef bran. The advantageous effect of microwave heating in sta-ilizing the rice bran has been confirmed by many researchers

Nordin et al., 2014; Ramezanzadeh et al., 2000; Zigoneanut al., 2008). Against this background, the present study wasroposed to stabilize the rice bran with the following objec-ives: (i) Optimization of microwave heating (power densitynd time of exposure) for stabilization of rice bran and (ii) Stor-ge studies of rice bran stabilized by microwave heating andarboiling (traditional stabilization process).

. Materials and methods

.1. Optimization of microwave heating

.1.1. Research materialice bran obtained from milling of PB-1121 rice variety wassed for stabilization. PB-1121 is variety of basmati riceeveloped by ICAR-Indian Agricultural Research Institute,ew Delhi, India; known for its extraordinary kernel length

8.2 mm) and high kernel elongation ratio (2–2.5). The vari-ty has been adopted widely by the farmers across India forultivation and export. Freshly milled rice bran was collectedrom a commercial rice mill and cleaned using BS sieve no.0 (750 �m aperture) to remove broken pieces of rice, husknd other foreign material from the same. Subsequently, riceran was packed in air tight double-layered polythene bag andtored at −20 ◦C to prevent hydrolysis of fatty acids by lipasectivity until the day of sample preparation.

.1.2. Microwave treatmenttored bran was equilibrated to room temperature and sub-

ected to moisture content determination. The final moistureontent was adjusted to 21% (w.b.) by adding calculatedmount of water (Ramezanzadeh et al., 2000) with continu-us mixing at medium speed in a blender to evenly distributehe water. Post conditioning, bran sample was placed in alass petridish followed by spreading evenly to a thickness of.5 cm and exposing to the requisite microwave power den-ity (2, 4 and 6 W/g) for a predetermined time of exposure1, 3 and 5 min) using a domestic convective-microwave ovenModel: WP700L17-3 Padmini, India) operating in pulsed modet 2450 MHz and having 700 W maximum power output. Theower density and exposure time levels were selected on theasis of preliminary trials. The microwave treatments were

amely; T1 (2 W/g, 1 min), T2 (2 W/g, 3 min), T3 (2 W/g, 5 min),

4 (4 W/g, 1 min), T5 (4 W/g, 3 min), T6 (4 W/g, 5 min), T7 (6 W/g,

1 min), T8 (6 W/g, 3 min) and T9 (6 W/g, 5 min). The temperatureof microwave heated bran samples observed to vary between93 and 108 ◦C; thus samples were cooled to room temperature(25–30 ◦C and 30–40% rh), packed in zip-lock polyethylene bagsand stored at room temperature to study their stability duringstorage of four weeks. Untreated raw rice bran was used as acontrol.

2.1.3. Rice bran analysis2.1.3.1. FFA content. FFA content, the primary indicator oflipase activity was determined by AOCS official method Ca 5a-40 (AOCS, 2004). FFA was calculated as oleic acid and expressedas percentage of the total lipids.

2.1.3.2. Moisture content, protein content and oil yield. Mois-ture content of bran was determined by keeping 5 g sample at135 ◦C for 3 h (AACC, 2000).

Protein content was determined using macro KjeldhalAACC method 46-10 (AACC, 2000).

The oil yield was analyzed using solvent extraction AACCmethod 30-10 (AACC, 2000).

2.2. Storage studies of parboiled and microwavetreated rice bran

2.2.1. Research materialThe bran stabilized by optimized microwave treatment(4 W/g + 5 min) and by parboiling (Sela) was compared. Sela isthe traditional parboiling process (boiling at 70 ◦C for 20 minand steaming) being used for stabilization of rice bran bycommercial rice millers in north India. Bran of freshly milledparboiled rice (variety PB-1121) was collected from a commer-cial rice mill. Both microwave treated (MTRB) and parboiledrice bran (PRB) samples were stored at room temperature(25–30 ◦C; 30–40% rh) for a period of three months using HDPE(50 �m) zipper-top bags. Untreated rice bran (URB) was servedas a control throughout the storage period.

2.2.2. Proximate analysis of rice branProximate composition of rice bran samples was determinedusing AACC International methods (AACC, 2000): moisture,method 44-15A; ash, method 08-01; protein, method 46-08;crude fat, method 30-10 and crude fiber, method 32-10. Thepercentage of NFE was determined by subtracting percentagesof other nutrients (except moisture) from 100.

NFE (%) = 100 − (% Ash + % Crude protein + % Crude fat+ % Crude fiber)

2.2.3. Oil quality analysis2.2.3.1. Free fatty acid (FFA) content. The FFA content wasdetermined by AOCS official method Ca 5a-40 (AOCS, 2004).

2.2.3.2. Peroxide value (PV). The peroxide values were ana-lyzed as per method of Amarasinghe et al. (2009) andexpressed in meq/kg.

(TBA) number was determined by the method developed byOhkawa et al. (1979) and expressed as mg MDA/kg.

206 food and bioproducts processing 9 9 ( 2 0 1 6 ) 204–211

Table 1 – Changes in free fatty acids (FFA) contents of control and microwave treated rice bran during storage at roomtemperature (25–30 ◦C).

Treatments Free fatty acid (as oleic acid), %

0th day 7th day 14th day 21st day 28th day

Control 1.05a ± 0.024 21.39a ± 0.1 40.93a ± 0.1 47.77a ± 0.149 58.50a ± 0.162T1 1.06a ± 0.024 19.41b ± 0.1 35.80b ± 0.1 43.32b ± 0.149 53.00b ± 0.162T2 1.14a ± 0.024 6.76d ± 0.1 32.84c ± 0.1 39.51c ± 0.149 50.82c ± 0.162T3 1.07a ± 0.024 1.37e ± 0.1 18.42e ± 0.1 37.33d ± 0.149 42.64d ± 0.162T4 1.05a ± 0.024 11.38c ± 0.1 26.33d ± 0.1 39.73e ± 0.149 50.51c ± 0.162T5 1.12a ± 0.024 1.19e ± 0.1 1.31f ± 0.1 1.58f ± 0.149 1.63f ± 0.162T6 1.09a ± 0.024 1.25e ± 0.1 1.30f ± 0.1 1.31f ± 0.149 1.38f ± 0.162T7 1.10a ± 0.024 1.14e ± 0.1 1.43f ± 0.1 2.46e ± 0.149 7.65e ± 0.162T8 1.06a ± 0.024 1.12e ± 0.1 1.27f ± 0.1 1.34f ± 0.149 1.50f ± 0.162T9 1.05a ± 0.024 1.07e ± 0.1 1.08f ± 0.1 1.10f ± 0.149 1.12f ± 0.162

Values are mean ± standard error.Means with same superscript letter within the same column are not significantly different (p > 0.05).

2.2.4. Statistical analysisThe entire experiments were performed in triplicates anddata are presented as mean values. One way Analysis of Vari-ance (ANOVA) was performed using PROC GLM (General LinearModel) of SAS (9.4) software to identify significant differencesamong the effects of various microwave treatments (T1, T2,T3, T4, T5, T6, T7, T8 and T9). Subsequently, responses of longterm storage of three rice bran samples (URB, MTRB, PRB) werealso analyzed by one way Analysis of Variance (ANOVA). Fur-ther, data were subjected to Tukey’s HSD test at a significancelevel of p < 0.05 for pair-wise comparison of treatment effectsfor each of the parameters.

3. Results and discussion

3.1. Optimization of microwave heating

3.1.1. Effect of treatments on FFA content at the end offour weeks storage periodFFA content of rice bran samples subjected to differentmicrowave treatments at all the storage periods was mea-sured and presented in Table 1. The FFA contents immediatelyafter the treatment varied between 1.05 and 1.10%. Rice branwith an excess of 5% FFA and bran oils with >10% FFA areconsidered to be unsuitable for human consumption (Taoet al., 1993). However, with the advancement of the storageperiod to the 7th day, FFA content increased significantly(p < 0.05) beyond the acceptable limit for the treatment T1(2 W/g, 1 min), T2 (2 W/g, 3 min) and T4 (4 W/g, 1 min). Simi-larly, the FFA contents of treatment T3 (2 W/g, 5 min) and T7(6 W/g, 1 min) also exceeded the acceptable limits by the endof 28th day of storage, suggesting the ineffectiveness of thesetreatment combinations in controlling the lipase activity. Therate of FFA development in bran stabilized by treatment T5(4 W/g + 3 min), T6 (4 W/g + 5 min), T8 (6 W/g + 3 min) and T9(6 W/g + 5 min) was significantly (p < 0.05) lower throughoutthe storage period as compared to control and the othermicrowave treatments. Only these four treatment combina-tions could maintain the FFA contents below 5% by the endof four weeks of storage suggesting successful inhibition oflipase activity (Table 1). Results suggest that microwave powerof 2 W/g at all the times of exposure and microwave powerof 4 W/g for 1 min exposure was inadequate for lipase inacti-

vation. Of the four successful treatments, T9 (6 W/g + 5 min)showed partial burning of the samples due to severe

desiccation, led to poor visible oil quality. FFA contents ofall the other treatment combinations had non-significant(p > 0.05) difference at the end of the four weeks of storage.Microwave heating at relatively high power levels and longerexposure times effectively checked the development of FFAin rice bran. Our results are in agreement with findings ofother researchers. They reported destruction of lipase activityof rice bran for a considerable period of storage when treatedby microwave heating; making it suitable for possible humanconsumption (Ahmed et al., 2007; Bhosale and Vijayalakshmi,2015; Nordin et al., 2014; Wiriyawattana and Suwonsichon,2014).

3.1.2. Effect of treatments on moisture, protein contentand oil yield of rice bran at the end of four weeks storageperiodAt the end of the 4 weeks of storage; moisture content, proteincontent and oil yield was additionally analyzed to understandthe qualitative state of the treated sample during short termstorage so that an optimum treatment combination for stabi-lizing the rice bran for its subsequent long term storage for atleast three months could be devised.

The effect of different microwave heat treatments on mois-ture, protein content and oil yield of rice bran is presentedin Table 2. The aforesaid parameters observed no any sig-nificant (p > 0.0.5) changes after 28 days of storage. Moisturecontent of bran plays an important role in its stability dur-ing storage. The rate of hydrolysis of fats into FFA decreasesas storage moisture content of bran decreases (Fernando andHewavitharana, 1993). All microwave treatments had signif-icant (p < 0.05) effect on the final moisture content of ricebran. The final moisture contents of different bran sam-ples immediately after microwave treatment varied from 1.56to 18.03% (w.b.). Increase in both the available microwavepower and time of exposure resulted in decreased mois-ture contents of the treated samples. Being a most severetreatment, T9 (6 W/g + 5 min) was found to have lowest mois-ture content (1.56% w.b.); followed by T6 (4 W/g + 5 min) andT8 (6 W/g + 3 min). However, start-up moisture content of21% (w.b.) in the bran was inadequate to prevent burningat the highest level of available microwave power (6 W/g)in combination with 5 min of exposure time. Reduction inmoisture content in microwave treated samples was due to

the microwave process itself. This is expected as moisturebeing a bipolar molecule absorbs the microwave power, gets

food and bioproducts processing 9 9 ( 2 0 1 6 ) 204–211 207

Table 2 – Moisture, protein content and oil yield of control and microwave treated rice bran after 28 days of storage atroom temperature (25–30 ◦C).

Treatments Storage periods

0th day 28th day

Moisture content% (w.b.)

Protein content (%) Oil yield (%) Moisture content% (w.b.)

Protein content (%) Oil yield (%)

Control 7.95d ± 0.181 12.15b ± 0.2 18.87bc ± 0.22 8.05f ± 0.026 13.0ab ± 0.035 19.17bc ± 0.085T1 18.03a ± 0.181 11.21c ± 0.2 18.28bcd ± 0.22 18.05a ± 0.026 11.63e ± 0.035 18.97c ± 0.085T2 16.15b ± 0.181 11.11c ± 0.2 17.67cd ± 0.22 16.43b ± 0.026 11.65e ± 0.035 18.91c ± 0.085T3 12.97c ± 0.181 11.92bc ± 0.2 17.83d ± 0.22 13.20d ± 0.026 12.05d ± 0.035 18.97c ± 0.085T4 16.09b ± 0.181 11.19c ± 0.2 18.55bc ± 0.22 16.26c ± 0.026 11.77e ± 0.035 19.05c ± 0.085T5 7.29d ± 0.181 11.78bc ± 0.2 19.08b ± 0.22 7.68f ± 0.026 12.81b ± 0.035 19.55b ± 0.085T6 3.01f ± 0.181 13.25a ± 0.2 20.94a ± 0.22 3.18h ± 0.026 13.62a ± 0.035 21.94a ± 0.085T7 12.35c ± 0.181 12.03bc ± 0.2 18.01bcd ± 0.22 12.52e ± 0.026 12.24c ± 0.035 18.13d ± 0.085T8 4.07e ± 0.181 12.22b ± 0.2 16.17e ± 0.22 4.28g ± 0.026 12.97b ± 0.035 16.59e ± 0.085T9 1.56g ± 0.181 11.16c ± 0.2 11.26f ± 0.22 1.96i ± 0.026 11.24f ± 0.035 12.19f ± 0.085

Values are mean ± standard error.Means with same superscript letter within the same column are not significantly different (p > 0.05).

h(

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studies.

eated and subsequently evaporated from the bran samplesMalekian et al., 2000; Nordin et al., 2014).

Protein content is one of the important nutrient for whichran is nutritionally and commercially valued for. Hence, anyreatment to rice bran should ensure the non-deteriorationf the protein content. Protein also being bipolar is affectedost by the microwave heating after the moisture. The

alues varied from 11.63 to 13.62% (d.b). The protein con-ent of unstabilized rice bran (control) was 13.05%, whereasighest protein content (13.62%) was observed for the riceran sample obtained from T6 (4 W/g + 5 min) treatment. Withhe increase in the time of exposure at any given avail-ble power, protein content have increased except at 6 W/ghere an increase in time of exposure from 3 to 5 minad a detrimental effect. This was possibly due to the

ncrease in the temperature of the bran beyond the denatu-ation temperature of the protein in the absence of enough

oisture to absorb the available microwave power. Similarrend was also observed with the increase in the available

icrowave power at any given time of exposure. High pro-ein content in microwave treated rice bran as comparedo raw rice bran has also been outlined by Faria et al.2012).

The root cause of all the treatments for stabilizing theipase activity is to obtain good quality rice bran oil. Resultshowed significant (p < 0.05) differences in oil yield of vari-us microwave treated bran samples (Table 2; Plate 1). Theil yield at any time of exposure increased with the increase

n available microwave power from 2 to 4 W/g. However, withurther increase in available microwave power to 6 W/g, thereas a significant (p < 0.05) reduction in the oil yield suggest-

ng a detrimental effect of increase in available power leveln oil yield beyond 4 W/g. Increase in time at 2 W/g avail-ble microwave power did not have any significant effect onhe oil yield. However, the same was significantly affected athe available power levels of 4 and 6 W/g. At 4 W/g, it sig-ificantly increased with the increase in time of exposurehereas it was reverse at 6 W/g/available microwave power

evel. From among all the treatment combinations whichould successfully restrict the FFA contents within safe lim-

ts, T6 (4 W/g + 5 min) was the only treatment combination

hich had a most significant (p < 0.05) enhancement in oil

yield over control bran. This could be attributed to the fact thatmicrowaves helps in breaking the molecular bonds especiallythe covalent bonds which tightly bind the oil to the cellularmatrix (Terigar et al., 2010). Variability in oil yield of differentbran samples may be due to reduction of lipase activity to agreater or lesser degree, resulting in increased or decreased oilextraction (Lakkakula et al., 2004).

3.1.3. Selection of the best treatment combinationThe best treatment combination of microwave power densityand exposure time was selected based on the minimum FFAcontent, maximum protein content and oil yield and a bal-anced content of moisture so that there is no visible damageof the treated sample. In a view of safe level of FFA contentover 4 weeks of storage, bran treated by T6 (4 W/g + 5 min)and T9 (6 W/g + 5 min) showed better results; values were 1.38and 1.12% respectively (both values were non-significantlydifferent from each other). However T6 had high protein con-tent (13.62%) and oil yield (21.94%) over T9, at the end of 28days of storage. Further, T6 was found to have moisture con-tent low enough to arrest lipase activity over one month.With this context, microwave treatment T6 (4 W/g + 5 min)was selected as the best treatment combination for rice branstabilization and considered for further long term storage

Plate 1 – Oil yield from microwave treated rice bran at theend four weeks storage period.

208 food and bioproducts processing 9 9 ( 2 0 1 6 ) 204–211

Fig. 1 – Variability of proximate composition of untreated (URB), parboiled (PRB) and microwave treated (MTRB) rice bran

during storage.

3.2. Storage studies of rice bran stabilized bymicrowave heating and parboiling

Storage studies of microwave treated rice bran (MTRB), par-boiled rice bran (PRB) and untreated bran (URB) samples wereconducted at room temperature (25–30 ◦C and 30–40% rh) for aperiod of three months at 15 days intervals. All samples wereanalyzed for its proximate composition and oil quality at eachstorage interval.

3.2.1. Proximate composition analysisThe variability in proximate composition (moisture content,ash, crude protein, crude fat, crude fiber and nitrogen freeextract) of rice bran samples have been presented in Fig. 1(a–f).ANOVA indicated a significant (p < 0.05) effect of treatmentson all the parameters under consideration. The effect of stor-age time was significant only in case of ash content, proteincontent, crude fat content and nitrogen free extract. This

indicated the stability of the proximate composition duringthe entire storage period; owing to low moisture content ( 0.05) difference between moisture content atdifferent storage intervals for all three samples, as they werepacked airtight in zipper-top polythene bags. The crude fibercontents of stabilized rice bran (both for MRTB and PRB) wassignificantly (p < 0.05) lower than URB, signifying loss fiberfrom the bran to the rice kernel during parboiling process andbecause of the possible thermal degradation of fiber duringmicrowave treatment. Loss of fiber in both the cases was non-significantly (p > 0.05) different from each other. Similar trendwas observed in case of nitrogen free extracts, which mainlyconstitute carbohydrates and soluble fiber. However, in thiscase the loss during microwave treatment was comparativelyless than that of parboiling treatment.

The ash content, protein content and crude fat were found

to be significantly (p < 0.05) higher in the stabilized rice brancompared to the URB (Fig. 1). MTRB had low ash content, low

food and bioproducts processing 9 9 ( 2 0 1 6 ) 204–211 209

Table 3 – Analysis of rice bran oil (free fatty acid, peroxide value and thiobarbituric acid number) during storage.

Storage days Free fatty acid (as oleic acid), % Peroxide value, meq/kg Thiobarbituric acid number,mg MDA/kg

URB PRB MTRB URB PRB MTRB URB PRB MTRB

0 1.10a

(±0.038)1.11a

(±0.038)0.98a

(±0.038)2.80a

(±0.033)2.89a

(±0.033)2.88a

(±0.033)0.057a

(±0.02)0.028b

(±0.02)0.027b

(±0.02)15 42.86a

(±0.035)1.59b

(±0.035)1.35c

(±0.035)42.65a

(±0.22)3.96b

(±0.22)2.94c

(±0.22)0.066a

(±0.00)0.061a

(±0.00)0.060a

(±0.00)30 53.94a

(±0.2)1.69b

(±0.2)1.44b

(±0.2)74.95a

(±0.29)5.05b

(±0.29)4.13b

(±0.29)0.072a

(±0.002)0.063ab

(±0.002)0.060b

(±0.002)45 57.70a

(±0.065)1.75b

(±0.065)1.50b

(±0.065)82.69a

(±0.21)6.70b

(±0.21)4.52c

(±0.21)0.085a

(±0.00)0.076b

(±0.00)0.067c

(±0.00)60 63.93a

(±0.14)2.24b

(±0.14)2.04b

(±0.14)90.73a

(±0.21)7.13b

(±0.21)5.33c

(±0.21)0.103a

(±0.00)0.087b

(±0.00)0.068c

(±0.00)75 68.24a

(±0.071)3.29b

(±0.071)2.78c

(±0.071)97.75a

(±0.097)7.85b

(±0.097)6.69c

(±0.097)0.122a

(±0.00)0.094b

(±0.00)0.069c

(±0.00)90 73.61a

(±0.082)3.41b

(±0.082)3.00c

(±0.082)102.77a

(±0.14)8.95a

(±0.14)7.63c

(±0.14)0.143a

(±0.00)0.096b

(±0.00)0.071c

(±0.00)

Values are mean (±standard error).Means with same superscript letter within the same row for each parameter are not significantly different (p > 0.05).

ffefobGtomccafMrist

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at content and high protein content than PRB. The higherat content in parboiled samples might be due to increasedxtractability of PRB; reflected in high value of measured crudeat. Parboiling makes bran surface more permeable to flowf oil and decreases the affinity of oil for solid surfaces ofran which ensure the increase yield of oil (Amarasinghe andangodavilage, 2004). In case of MTRB, high crude fat con-

ent over URB bran could be attributed to the agglomerationf bran particles to form bran pellets during microwave treat-ent, which enhanced the extractability of the oil. The results

orroborates to the earlier reports (Tao et al., 1993). Proteinontent of MTRB was found to be slightly higher than URBnd PRB. Protein content was determined on wet basis. There-ore, the differences in protein content among URB, PRB and

TRB might be attributed to variability in moisture content ofespective samples. The findings agreed with the earlier find-ngs of Malekian et al. (2000), who reported that microwavetabilization did not significantly change the contents of pro-ein rice bran.

.2.2. Oil quality analysisor oil quality analysis, the oil was extracted from URB, PRBnd MTRB; with oil yield values of 19.11, 23.05 and 21.02%

espectively (Plate 2) (data not shown). The oil quality duringtorage was analyzed with respect to its FFA content, peroxide

late 2 – Oil obtained from untreated rice bran (URB),arboiled rice bran (PRB) and microwave treated rice bran

MTRB).

value and thiobarbituric acid number. The values obtainedalong with their standard error are presented in Table 3.

3.2.2.1. FFA content. The effect of microwave heating and par-boiling on rice bran oil stability as measured by the change inFFA content is presented in Table 3. Rice bran samples (URB,PRB, MTRB) were observed to have non-significant (p > 0.05) dif-ference in FFA content at the start of storage (0th day). Howeverwith the progress of storage, FFA varied significantly (p < 0.05)among samples (Table 3). As expected the FFA content of URBincreased sharply beyond the acceptable limit within the first15 days of storage. The drastic increase in FFA values of controlrice bran noted in our study is in conformity with the findingsof other researchers (Lakkakula et al., 2004; Loypimai et al.,2009) and could be accredited to the hydrolytic rancidity asso-ciated with lipase enzyme endogenously present in the bran.PRB and MTRB were found to be successful in controlling theFFA content within 3.5% (which is

210 food and bioproducts processing 9 9 ( 2 0 1 6 ) 204–211

months. Lipase and lipoxygenase enzyme are mainly respon-sible for the formation of hydro-peroxides. Heating treatmentsmight suppress the activity of respective enzymes, leadingto reduced levels of peroxide of the rice bran. Findings canbe substantiated on the basis of fact that energy efficientheating process can induce decomposition of some of theformed hydro-peroxide; resulting in volatile degradation prod-ucts (Shaker et al., 2013). Similar reduction in PV of rice bran oilafter stabilization has been reported by Dhingra and Chopra(2014) and Shaker et al. (2013).

3.2.2.3. Thiobarbituric acid (TBA) number. The TBA value is anindex of lipid oxidation measuring malondialdehyde (MDA)– a minor component of fatty acids formed on degradationof polyunsaturated fatty acids content. The variability of TBAduring the storage of rice bran samples is presented in Table 3.The highest TBA value (0.143 mg MDA/kg) was observed in oilextracted from URB followed by PRB (0.096 mg MDA/kg) andMTRB (0.071 mg MDA/kg) after 90 days storage. This could bedue to (in URB) lipase still being active and hydrolyses lipids inrice bran freeing fatty acids and thus being ready for oxidation(Loypimai et al., 2009). In case of MTRB, TBA value was 0.027 mgMDA/kg at the start, which gradually increased to 0.067 and0.071 mg MDA/kg after 45 and 90 days storage, respectively.The increase was slightly higher in PRB i.e. from 0.028 to 0.076and 0.096 mg MDA/kg after 45 and 90 days storage. Theseresults are supported by the findings of Sharif (2009), whoreported highest TBA value (0.083) in unstabilized rice bran fol-lowed by parboiled rice bran (0.074), extruded rice bran (0.063)and microwave stabilized rice bran (0.062 mg MDA/kg). Refinedoil in good condition has TBA value of 0.02–0.08 whereas badlystored oils have 0.1–0.2 mg MDA/kg (Kirk and Sawyer, 1991),which indicated that oil obtained from MTRB remained in goodcondition even after 90 days of storage; whereas the PRB sam-ples crossed the acceptable limits just after 45 days of storage.

4. Conclusion

Results demonstrated that rice bran obtained from the rawpaddy of PB-1121 variety can be effectively stabilized by expos-ing to microwaves. The power level of 4 W/g for 5 min wasfound to be most effective treatment combination and henceselected for further long term storage studies. From the stor-age studies it can be concluded that rice bran treated eitherwith parboiling or microwave treatment (4 W/g for 5 min) areeffective in arresting lipase activity for its safe storage of up to90 days. The protein and oil recovery in both the cases are sig-nificantly more than the untreated rice bran. The oil yield fromthe parboiled rice bran is significantly higher (23%) than themicrowave treated raw rice bran (21%). The oil quality espe-cially with respect to its storability is better for the microwavetreated samples for 90 days compared to only 45 days for theparboiled samples. Moreover, microwave being a one step, dryand energy efficient processing operation reduces the energyrequirement, handling and other associated problems (leach-ing losses of quality protein and other nutritional losses) ofparboiling while achieving better results.

Acknowledgements

The authors wish to express their gratitude to the Divisionof Food Science and Post Harvest Technology, ICAR-Indian

Agricultural Research Institute, New Delhi, India-110012, forproviding laboratory facilities.

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