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KMID : 0380619860180030187
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 3 p.187 ~ p.191
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Vitamin Retention in Rice Bran during Extrusion Cooking
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Abstract
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Vitamin retention in rice bran during the extrusion cooking adapted for the rice bran stabilization was studied. The rice bran of different moisture content (9.5% and 15.6%) were extruded with cooking extruder (screw dia: 100mm, screw rpm:900, L/D ratio:10.0) under the given conditions of specific power consumption (42.1-67.9 W/Kg) and extrusion temperatures (99-135℃). The affected retention rates of thiamine, riboflavin and niacin in extruded rice bran were determined. The extruded rice bran with higher moisture level had a lower or similar vitamin retention rate at lower specific power consumption and extrusion temperatures, relatively. The vitamin retention in extruded rice bran with the same moisture level were gradually decreased by the increased specific power consumption and extrusion temperatures. The vitamin retention of rice bran during the extrusion cooking for the rice bran stabilization were observed as 89.9 - 97.0% for thiamin, 83.4 - 97.3% for riboflavin and 94.0 - 97.7% for niacin, respectively.
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