Optimization of the Stabilization of Rice Bran with Different Temperature and Time Treatments

Rice bran is one of the most important byproducts of rice, which constitutes about 10 percent of riceweight and is a good source of minerals, amino acids, carbohydrates, proteins and vitamins.Because of these compounds, it is very unstable and spoilable product. In this study,phytase enzyme and dry heattreatments at to two different temperatures (110 and 120 0C) and times (10 and 20 min) were applied and experiments performed duringfour weeks storage.Measured parameters were included: ash, protein, fat, free fatty acids (FFA), peroxide value and phytic acid. In terms of the ash and protein content,the best treatment was 110 0C for 10 min.Regarding the fat content, there was no difference between treatments and raw rice bran.The lowest level of phytic acid was observed in 120 0C for 20min and the highest one was seen for the raw bran.In FFA,the minimum content was observedin 1200C for 20 min and the lowest peroxide valuewas found in 120 0Ctreatments. The results showed that addingthe enzyme and heating at 1200C lead to stabilization of rice bran and retainits nutritive value especially regarding the oil content and quality.