Stabilizationrice process for rice bran for value added nutritiontion.(Thai)

Abstract

Stabilization of glutinous rice bran cv.RD 6 and Mali105 was studied by the extruder Central
Composite Design, which had three factors (feed rate 30 – 50 rpm, speed of screw 150-180 rpm and
temperature die 110-130^oC.) for17 treatments. It was found that the optimized stabilization of glutinous
rice bran cv.RD 6 and Mali105 having lowest free fatty acid was feed rate 40 rpm, speed of screw 158
rpm and temperature die 120^oC. From nutrition analysis of this optimized stabilization of glutinous rice
bran, cv.RD 6 and Mali105 had increased soluble dietary fiber and decreased insoluble dietary fiber.
Stabilized glutinous rice bran cv.RD 6 and Mali105 had significant difference in protein and ash content 
(p≤0.05).The protein content of Mali105had was less than and ash content more than glutinous rice bran
cv.RD 6. The optimized stabilization of glutinous rice bran cv.RD 6 and Mali 105 had highest oxidation
capacity. Therefore it had highest antioxidant agent property. Mali105 has higher antioxidant agent property
than cv.RD 6. For usage of stabilized rice bran to mix as 10%, 15% and 20% of cookies, it was found that
the mixture of 10% stabilized glutinous rice bran cv.RD 6 cookies and control (non rice bran) had non
significant differences for total liking, color, flavor and crispiness .(p>0.05) However, the mixture of 10%
stabilized Mali 105 rice bran cookies and control had non significant difference of color, crispiness and after
taste. (p>0.05)