Studies on Rice Bran and Rice Bran Oil "Influence of Parboiling on the Quality and Quantity of Rice Bran Oil"

V. V. KRISHNAMURTHI and U. S. SREE RAMULU

doi:https://doi.org/10.29321/MAJ.10.A02721

Research Article | Open Access | Peer Review

Studies on Rice Bran and Rice Bran Oil "Influence of Parboiling on the Quality and Quantity of Rice Bran Oil"

V. V. KRISHNAMURTHI and U. S. SREE RAMULU

Volume : 69

Issue: May-may

Pages: 309 - 313

DOI: https://doi.org/10.29321/MAJ.10.A02721

Published: September 30, 2023

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Abstract

In the present study it was found that parboiling of paddy increased: the resistance to milling thus reducing the outturn, Also, the parboiling process helped in increasing the oil content and also saponification value and reduction in initial FFA content and iodine value. Furter, considerable amount of varietal differance duo to parboiling were observed in the 30 varieties studied.

DOI

https://doi.org/10.29321/MAJ.10.A02721

Pages

309 - 313

Creative Commons

Copyright

© The Author(s), 2025. Published by Madras Agricultural Students' Union in Madras Agricultural Journal (MAJ). This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited by the user.

Studies on Rice Bran and Rice Bran Oil "Influence of Parboiling on the Quality and Quantity of Rice Bran Oil"

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Studies on Rice Bran and Rice Bran Oil "Influence of Parboiling on the Quality and Quantity of Rice Bran Oil"

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ISSN : 0024-9602

eISSN : 2582-5321

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