Studies to determine the effect of storage on extrusion stabilized raw and parboiled rice bran

Rice mills are leading in one of its most significant by-product “rice Bran” mostly used for animal feeding. Now days it is gaining high level interest and attraction because of its nutritional value and potential applications in human diet. Rice bran preservation for safe use is still a challenge so this process is a big step towards stability of rice bran by heating immediately after milling. The major objective of this study was to determine the distinguishing features that enhance the quality of rice bran samples on commercial scale. Rice bran samples are exposed to heat treatment in order to promote its stability during storage under room temperature. For further verification different raw and parboiled rice bran samples were collected from various industries. All samples were evaluated for lipase enzyme activity during 60 days of storage. For this purpose an extrusion cooking procedure was adopted that leads to the production of stable rice bran showing no significant increase in free fatty acids (FFA) contents for minimum 60 days of storage. Extruded rice bran was in the form of small flakes or pallets containing 2-3 % moisture contents. During experimental storage extrusion heating method was proved efficient to enhance lipase inactivation by detecting free fatty acid value and crude oil contents.