EFFECT OF COLLET EXTRUSION ON THE CHEMICAL PROPERTIES OF RICE BRAN

in International Symposium (poster summary), 國際研討會(摘要海報發表)
標題EFFECT OF COLLET EXTRUSION ON THE CHEMICAL PROPERTIES OF RICE BRAN
出版類型國際研討會(摘要海報發表)
出版年度2017
AuthorsJenshinn Lin, 林貞信
出版日期May 22 2017 12:0
會議地點廈門
其他編號0000
中文摘要

Rice has been one of the important staple foods in the world, especially in Asia. However, when people consume the rice embryo, which is the white rice, the outer layers, which is the rice bran, usually is discarded. This is counted for about 8% waste of the rice at least. Besides, it is said that rice bran is rich in nutrients, such as, unsaturated fatty acid, γ-oryzanol, polyphenol, and dietary fiber. However, the existence of lipase in the rice bran would degrade the quality of rice bran. In this study, rice bran was processed by an indigenous collet extruder for the effects of die temperature and screw speed on the acid value (AV), peroxide value (PV), γ-oryzanol, dietary fiber (SDF and IDF) of rice bran. Based on the preliminary experimental results, the AV, PV, γ-oryzanol, SDF, IDF and TDF of collet extruded and untreated rice bran were 1.75%, 0.56 KOH meq/kg, 4085 ppm, 38.95%, 2.98%, 41.91%, and 2.14%, 5.40 KOH meq/kg, 4378 ppm, 39.08%, 3.65%, 42.73%, respectively. It was found that the collet extruded rice bran had a significant lower AV and PV, lower γ-oryzanol, SDF, IDF, and TDF, respectively. Storage test of collet extruded and untreated rice bran is still undergoing to investigate the effect of collet extrusion on the chemical properties of rice bran.

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