U.S. flagAn official website of the United States government
                    Here's how you know **Official websites use .gov**
                            
                            A **.gov** website belongs to an official government organization in the United States.
 **Secure .gov websites use HTTPS**
                            
                            A **lock** (                            
                              A locked padlock                                                      
                            
                            ) or **https://** means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


Menu Agricultural Research Service
						
                    U.S. DEPARTMENT OF AGRICULTURE
 Functional Foods Research: Peoria, IL
 close



    Research

                    Research Projects
                                    Publications
                                    Collaborations
                                    News
                People

                    Staff Listing
                                    Careers


        


                    NCAUR Homepage
                    About FFR
                        Mission Statement
                                    Strategic Goals
                                    Major Accomplishments
                                    Research Projects
                                    FFR PersonnelSearch small
                    Search
            
            ARS Home
                                About ARS
                                Contact Us




ARS Home Midwest Area Peoria, Illinois National Center for Agricultural Utilization Research Functional Foods Research Research Publications at this Location





- ARS National Programs
- Search for a scientific manuscript
- Search for a research project
- ARS Software
- Programs and Projects
- Collaborations
- Subjects of Investigation
- Publications

Title:   Author  item
                                            Bakota, Ericaitem
                                            Moser, Jillitem
                                            Hwang, Hong-Sikitem
                                            Bowman, Michaelitem
                                            Palmquist, Debraitem
                                            Liu, Sean
  Submitted to: Meeting Abstract
                                    Publication Type: Abstract Only
                                    Publication Acceptance Date: 7/13/2013
                                    Publication  Date: 7/17/2013
                                    Citation: Bakota, E.L., Moser, J.K., Hwang, H., Bowman, M.J., Palmquist, D.E., Liu, S.X. 2013. Antioxidant and sensory properties of rice bran oil-based extraction products [abstract]. Institute of Food Technologists.Interpretive Summary:
                                Technical Abstract: Rice bran oil has many properties that make it an attractive functional food ingredient.  Compared with other oils, rice bran oil is rich in tocopherols, tocotrienols, and y-oryzanol, all of which have been shown to have numerous desirable health effects.  The same compounds that confer health benefits also contribute to enhanced resistance to oxidative degradation.  Crude rice bran oil has an OSI four to five times that of refined soybean oil.  We detail here a new extraction procedure for the production of a spreadable product from crude rice bran oil. Four different experimental conditions yielded four statistically distinct populations, as determined by discriminant analysis.  The spreads show distinctive trends in their physical and chemical properties, thermal behavior, and rheology.  The extraction products developed in this work consist primarily of rice bran oil but also contain rice bran wax, tocopherols, tocotrienols, and y-oryzanol, as well as other sterols.  Relative to rice bran oil, the extraction products are enriched in rice bran wax, saturated fatty acids, and sterols.  As additives, these products also confer oxidative stability to refined soybean oil.  We show the results of a sensory study conducted with soybean oil that has been enriched with rice bran oil extraction products.


Return to top


Connect with ARS Sign up


ARS Home
                            USDA.gov
                            Plain Writing
                            Policies & Links
                            Civil Rights Statements
                            FOIA
                            Accessibility Statement
                            Privacy Policy
                            Non-Discrimination Statement
                            Quality of Information
                            USA.gov
                            WhiteHouse.gov