Stability and microbiological quality of rice bran subjected to different heat treatments

Food Science and Technology (Campinas)

Márcia Gonzaga De Castro Oliveira¹  Priscila Zaczuk Bassinello¹  Valácia Lemes Da Silva Lobo¹  Maria Madalena Rinaldi² 

[1] ,Embrapa Arroz e Feijão Laboratório de Grãos e Subprodutos Santo Antônio de Goiás GO ,Brazil

关键词: rancidity;    microbial contamination;    lipase activity;    rancidez;    contaminação;    atividade lipásica;   

DOI  :  10.1590/S0101-20612012005000095

来源: SciELO

【 摘 要 】

Rice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available rice bran samples subjected to different heat treatments (extruding, parboiling, toasting, and microwave oven heating) in order to promote stabilization during storage under room temperature. Rice bran samples were collected from two industries, and each treatment was divided in three parts, each corresponding to three repetitions. All samples were evaluated for moisture content, total microorganisms, mold and yeast counting, hydrolytic rancidity, and lipase activity during 90 days of storage. Most of the heat treatments, including domestic and thermoplastic extrusion, generated products which may be used for human consumption under the tested conditions in terms of physicochemical and microbiological quality. The domestic treatments were more efficient in eliminating microorganisms or keeping them within acceptable limits. The toasted rice bran showed satisfactory results in terms of moisture, hydrolytic rancidity control, and lipase activity.

【 授权许可】

CC BY   
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