Chemical composition and mineral content of rice bran of two egyptian rice varieties heated by microwave
✍ Scribed by Rizk, Laila F. ;Doas, Hanaa A. ;Elsakr, A. S.
- Publisher
- John Wiley and Sons
- Year
- 1994
- Tongue
- English
- Weight
- 272 KB
- Volume
- 38
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
Abstract
Two rice varieties, a short grain (Giza 175) and a long grain (Giza 181), were parboiled by soaking in water at 80—85 °C for 1.5 h, then dried in the microwave oven for 3, 5, 6 and 8 min. The effect of such parboiling treatment on the chemical composition and mineral content (Zn, Mn, Cu, Fe, Na, K, Ca, Mg and P) of rice bran were studied. The ash and protein contents of parboiled rice bran varieties decreased with microwave time. The oil extraction increased until 5 min, then decreased after 6 and 8 min microwave time, while acid value of the oils decreased gradually. Each of the mineral components of the brans exhibited different magnitudes of loss, but Mg loss was smaller.