نوع مقاله : مقاله پژوهشی

نویسندگان

1 عضو هیات علمی مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان تهران

2 عضو هئیت علمی دانشگاه علوم کشاورزی و منابع طبیعی ساری

3 دانشگاه علوم کشاورزی و منابع طبیعی ساری دانشکده مهندسی زراعی گروه علوم و صنایع غذایی

10.22092/fooder.2024.363337.1373

چکیده

سبوس برنج محصول جانبی فرآیند آسیابانی برنج و لایه خارجی برنج قهوه­ای است. در این پژوهش سبوس برنج ارقام طارم و خزر پس از 12 ساعت فرآیند آسیابانی در دستگاه اکسترودر قرار گرفتند و سپس روغن سبوس برنج با استفاده از حلال هگزان استخراج گردید. روغن استحصال شده تصفیه شد و آزمون­های ارزیابی پروفایل اسیدهای چرب، میزان عدد پراکسید، اسید چرب آزاد، عدد یدی، عدد آنیزیدین، ترکیبات صابونی ناشونده، پارامترهای رنگی، میزان گاما اورایزانول و موم روغن انجام شدند. اسیدهای چرب اولئیک، لینولئیک و پالمتیک سه اسید چرب عمده در روغن سبوس برنج بودند. با اعمال فرایند اکستروژن میزان اسیدهای چرب اشباع و غیراشباع به ترتیب افزایش و کاهش یافتند. فرایند اکستروژن در دمای120 درجه سلسیوس از نظر میزان اسیدهای چرب آزاد، عدد پراکسید، عدد آنیزیدین و محتوای موم تفاوت معنی­داری با نمونه شاهد نداشت؛ ولی باعث کاهش عدد یدی گردید. در دمای140 درجه سلسیوس منجر به افزایش  عدد پراکسید، عدد آنیزیدین و میزان موم شد. همچنین با اعمال فرایند اکستروژن، میزان ترکیبات صابونی ناشونده و گاما اورایزانول کاهش یافت و از نظر پارامترهای رنگی، رنگ زرد روغن افزایش و رنگ قرمز و آبی روغن کاهش یافت.  دما و اعمال فرایند اکستروژن بر خصوصیات کیفی روغن سبوس برنج حاصله تأثیر داشته­اند بطوریکه استفاده از دمای 140 درجه سلسیوس باعث کیفیت نامطلوب در روغن حاصله گردیده ولی دمای120 درجه سلسیوس تأثیر نامطلوبی بر قابلیت خوراکی و فساد روغن نداشته است. با توجه به اینکه اعمال فرایند اکستروژن باعث غیرفعال‌شدن عوامل ضد تغذیه­ای، آنزیم لیپاز و افزایش توان انبارمانی سبوس برنج قبل از فرایند استحصال روغن می­گردد، اکسترود نمودن سبوس برنج در دمای120 درجه سلسیوس می­تواند روش مناسبی برای تثبیت سبوس برنج و بهبود خواص کیفی روغن حاصله باشد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effect of Extrusion Process on Qualitative Characteristics of Rice Bran Oil of Tarom and Khazar Cultivars

نویسندگان [English]

  • Seyed Mahdi Hosseini Bahri 1
  • Reza Esmaeilzadeh Kenari 2
  • zeynab Raftani Amiri 3

1 Faculty member of Tehran Agricultural and Natural Resources Research and Education Center

2 Department of Food Sience & Technoloy, Sari Agricultural Siences and Natural Resources University(SANRU)

3 Sari Agricultural Sciences and Natural Resources University

چکیده [English]

Rice bran is a by-product of the rice milling process and the outer layer of brown rice. In this study, rice bran of Tarom and Khazar cultivars were placed in an extrusion machine at 120 and 140 ° C and 40 bar pressure after 12 hours of grinding process, and then rice bran oil was extracted by using Hexane solvent. The oil extracted from the bran was refined and the profile of fatty acids, peroxide value, free fatty acid, Iodine value, anisidine value and wax content of oil were measured. Oleic acid (0.55 to 1.40%), linoleic acid (38.92 to 43.67%) and palmitic acid (15.71 to 19.39%) were the three major fatty acids identified in rice bran oil and extrusion treatment decreased the amount of unsaturated fatty acids and increased the amount of saturated fatty acids. also, the free fatty acid of Khazar rice bran oil was higher than Tarom. There was no difference in free fatty acids amount, peroxide value, anisidine value and wax content of the oil between untreated samples and extruded samples in 120 ° but Iodine value decreased after extrusion treatment. The content of non-Saponifiable compounds, γ- oryzanol, red and blue color parameters decreased and yellow color parameter increased. Furthermore, extrusion in 140 ° C increased peroxide value, anisidine value and wax content but decreased iodine value and free fatty acid content of the oil. As the results showed, using extrusion treatment in120 ° C had no unfavorable effects on oil qualitative characteristics so it is suggested for pretreatment of rice bran. 

کلیدواژه‌ها [English]

  • Extrusion
  • Oil extraction
  • Qualitative characteristics
  • Rice bran
  • Rice bran oil
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