Improved quality and storage of rice flour (MR 220) by rice bran

Hashifah Mohd Ali, . and Rosniyana Ahmad, . and Shariffah Norin Syed Abdullah, . Improved quality and storage of rice flour (MR 220) by rice bran. pp. 53-59. ISSN 1394-9829

Rice flour of variety MR 220 was developed by dry milling. Different levels of stabilised rice bran (10 20 30 and 40) were incorporated for the development of rice bran flour. Chemical and nutritional evaluations were conducted on all samples. Results from chemical analyses indicated higher percentage in fat protein minerals vitamins and dietary fibre in flour incorporated with rice bran than the control sample. The developed flour had higher oryzanol and tocopherol values than the control. Each developed rice flour was vacuum packed in bag laminated with oriented polypropylene/polypropylene and kept at ambient temperature for storage study. At 24 weeks storage period samples incorporated with 40 rice bran packed in OPP/PP/vacuum bag had the lowest increase in free fatty acid (FFA) values (13). Results indicated that the addition of rice bran might influence the development of FFA in the samples and this might be due to the naturally occurring antioxidant in the rice bran which improved the shelf life of rice flour.

Full text available from: Official URL: http://jtafs.mardi.gov.my/jtafs/37-1/Rice%20Flour....

Abstract

Rice flour of variety MR 220 was developed by dry milling. Different levels of stabilised rice bran (10 20 30 and 40) were incorporated for the development of rice bran flour. Chemical and nutritional evaluations were conducted on all samples. Results from chemical analyses indicated higher percentage in fat protein minerals vitamins and dietary fibre in flour incorporated with rice bran than the control sample. The developed flour had higher oryzanol and tocopherol values than the control. Each developed rice flour was vacuum packed in bag laminated with oriented polypropylene/polypropylene and kept at ambient temperature for storage study. At 24 weeks storage period samples incorporated with 40 rice bran packed in OPP/PP/vacuum bag had the lowest increase in free fatty acid (FFA) values (13). Results indicated that the addition of rice bran might influence the development of FFA in the samples and this might be due to the naturally occurring antioxidant in the rice bran which improved the shelf life of rice flour.

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Item Type:	Article
AGROVOC Term:	Rice flour
AGROVOC Term:	Rice
AGROVOC Term:	Bran
AGROVOC Term:	Quality
AGROVOC Term:	Storage
AGROVOC Term:	Nutritional value
AGROVOC Term:	Storage stability
AGROVOC Term:	Paddy
AGROVOC Term:	Chemical properties
AGROVOC Term:	Nutritional status
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24563

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