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01
Aug

Uses of rice bran oil

Rice bran oil is ideal oil for margarine and shortening. The flavor gives the good palatability and the desired prime form crystal provides smooth plasticity and spreading qualities. When processed to retain high levels of tocols, rice bran oil may be used as a natural antioxidant source for topically coating a wide range of products such as crackers, nuts, and similar snacks to extend shelf life.

01
Aug

Importance of rice bran oil

Rice bran oil is the oil extracted from the germ and inner husk of rice. Rice bran oil is rich in vitamin E, γ-oryzanol (an antioxidant that may help prevent heart attacks) and phytosterols (compounds believed to help lower cholesterol absorption) which may provide associated health benefits. It has a mild taste and is popular in Asian cuisine because of its suitability for high-temperature cooking methods such as deep-frying and stir-frying.

Rice bran oil is mostly monounsaturate

01
Aug

Rice bran oil

Bran oil is obtained by the extraction of rice bran with solvents. Bran oil is also

obtained in the solvent extraction milling of rice. The oil contains a high percentage of unsaturated fatty acids, yet it is quite stable because of the presence of natural antioxidants. When refined, bleached and deodorized, it is used for salad dressing and as cooking oil. Bran after solvent extraction has a higher

01
Aug

Rice bran

Commercially rice bran is the most valuable by-product, which is characterized by its high fat (15 to 20%) and protein content. It also contains vitamins, minerals and many other useful chemicals. It is a potential source of edible oil. Because of its nutritional value, it is being used as feed for poultry and livestock. More stable defatted bran containing higher percentage of protein, vitamins and minerals is an excellent ingredient for both food and feed. The bran is the most nutritious by

01
Aug

Rice husk

Rice husk that contains about 38% cellulose and 32% lignin and is one of the

most abundant renewable agriculture based fuel materials. The production of rice husk is about 80 million tonnes per year, equivalent in energy to about 170 million barrels of oil. Paddy husk contains about 22 per cent ash of which 95 per cent is silica. Because of its high silica content, it is used as an abrasive. L

01
Aug

Broken rice

The broken rice is widely used in the food preparations and in the industries 

for making flour and in the manufacture of baby foods. The starch extracted from broken rice finds wider application in the pharmaceutical, textile and other industries.

01
Aug

By products of rice

Modernization of rice milling Industry also results in production of quality by-products viz., broken rice, husk and rice bran. Technology is now available for the production of value- added products from these by-products. The by-products are

 1.  Broken rice

2. 

01
Aug

Milling of Paddy

 

01
Aug

Disadvantages of parboiling

1. It develops a relatively darker colour compared to raw rice

. 2. The traditional parboiled process produces and undesirable smell.

3. Parboiled rice takes more time to cook to the same degree of softness than raw rice.

4. Because of long soaking in traditional process, mycotoxins may develop in parboiled rice and cause health hazards.

5. Heat treatment during parboiling destroys some natural antioxidants and hence parboiled rice develops more rancidity than

01
Aug

Advantages of parboiling

1. The process imparts a hard texture and a smooth surface finish to the grain as a result which the brokens in the milled rice is minimized. While 90 % of the parboiled grains may remain unbroken; the brokens in raw rice could be as high as 50 %. The reduction in broken rice results in an increase of 3-5 per cent in the total yield of rice.

2. Insects find it more difficult to bite and eat their way through the hard and smooth surface of parboiled rice.

3. The loss of solids in

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