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

  • Author:V. V. KRISHNAMURTHI and U. S. SREE RAMULU

    p-ISSN:0024-9602, e-ISSN:2582-5321, Vol:69, Issue:may-may

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

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ISSN : 0024-9602
eISSN : 2582-5321

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