Effect of Bran Roasting Temperature and Time on Yield and Quality Attributes of Rice Bran Oil

Roasting Effect on Rice Bran Oil

Authors

  • James Abiodun Adeyanjua Department of Food Science and Engineering, Ladoke Akintola, University of Technology, LAUTECH, Ogbomoso Nigeria 
  • Emmanuel Adedapo Akande Department of Food Science and Engineering, Ladoke Akintola, University of Technology, LAUTECH, Ogbomoso, Nigeria
  • Rahman Akinoso Department of Food Technology, University of Ibadan, Ibadan, Nigeria

DOI:

https://doi.org/10.52763/PJSIR.BIOL.SCI.54.2.2011.106.110

Keywords:

rice bran, roasting time, roasting temperature, rice bran oil

Abstract

The effects of bran roasting temperature (160-200) °C and time (5-35 min) on the yield and quality attributes of 'Ofada' rice bran oil were studied so as to optimize the processing conditions for maximum oil yield with least deterioration of qualities. The physico-chemical parameters of oil studied included: yield, free fatty acids, peroxide value and colour, which were recorded as 14.50%, 5.80% (as oleic), 8.25 meq / kg and 1.51 abs, respectively. The optimum conditions were 200 °C roasting temperature and 15 min roasting time. With increasing the roasting temperature from 160-200 °C and the time 5-35 min, the oil yield and colour increased 11.31-14.50% and 1.51-1.58 abs, respectively, while free fatty acid and peroxide values decreased from 12.75-5.80% and 13.75-8.25 meq / kg, respectively.

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Published

2011-08-29

How to Cite

Adeyanjua, J. A., Akande, E. A., & Akinoso, R. (2011). Effect of Bran Roasting Temperature and Time on Yield and Quality Attributes of Rice Bran Oil: Roasting Effect on Rice Bran Oil. Biological Sciences - PJSIR, 54(2), 106–110. https://doi.org/10.52763/PJSIR.BIOL.SCI.54.2.2011.106.110

Issue

Vol. 54 No. 2 (2011): Pakistan Journal of Scientific and Industrial Research Series B: Biological Sciences

Section

Articles