Resumo

GUEVARA-GUERRERO, Beatriz; FERNANDEZ-QUINTERO, Alejandro  e  MONTERO-MONTERO, Juan Carlos. Free fatty acids in rice bran during its storage after a treatment by twin-screw extrusion to prevent possible rapid hydrolytic rancidity of lipids. Dyna rev.fac.nac.minas [online]. 2019, vol.86, n.208, pp.177-181. ISSN 0012-7353.  https://doi.org/10.15446/dyna.v86n208.72190.

This research studied the prevention of hydrolytic rancidity during the storage of rice bran stabilized by an extrusion process. A double screw extruder was used, set at 130° C in the barrel and a rotational speed of the screws programmed at 200 RPM. The moisture content of the bran was adjusted at 20%. The treated bran was stored, using two packing methods (with and without vacuum), at two ambient conditions (18° C - 70 % RH and 30° C - 78% RH) for a period of 8 weeks. The content of free fatty acids (FFA) in the rice bran was observed during the storage time period. The extruded treated rice bran stored at 18° C - 70% RH resulted in lower values of FFA in comparison with the values in the bran kept at 30° C - 78% RH. Vacuum packaging showed a significant disadvantage as compared to packaging without vacuum.

Palavras-chave : rice bran; extrusion; free fatty acids; hydrolytic rancidity; packaging; storage.

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