Section 2
Chapter 1,470

Studies on rice bran and rice bran oil; influence of parboiling on the quality and quantity of rice bran oil

Krishnamurthy, V.V.; Sree Ramulu, U.S.; Sreeramulu, U.S.

Madras Agricultural Journal 69(5): 309-313


Accession: 001469279

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30 paddy var. were soaked in cold water for 8 h, boiled for 30 min, dried in the shade and the bran was separated by a polishing machine; oil from the bran was extracted with hexane and quality assessed. Varietal variations in quantity of bran obtained both in raw paddy and parboiled paddy were observed, but the yield of bran was lower in parboiled paddy as parboiling increased the resistance to milling.

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