Stabilizasyon İşleminin Pirinç Kepeğinin Bazı Kalite Özellikleri Üzerine Etkisinin Belirlenmesi

Bu çalışma; farklı stabilizasyon koşullarının pirinç kepeğinin oksidatif stabilitesi, fitik asit içeriği ve antioksidan aktivitesi üzerine etkisini belirlemek için planlanmıştır. Bu amaçla pirinç kepeği örneklerine stabilizasyon işlemi uygulanmış ve elde edilen kepek örneklerinde meydana gelen değişimler saptanmıştır. Stabilizasyon için üç farklı fırın sıcaklığı (120, 140 ve 160 °C) ve üç farklı mikrodalga gücü (600, 700 ve 800 W) kullanılmıştır. Pirinç kepeği örneklerinin serbest yağ asitliği değerlerini düşürmede en etkili kombinasyonun fırında stabilizasyon olduğu tespit edilmiştir. Ham pirinç kepeği ve stabilize edilen kepek örneklerinin peroksit değerleri depolama ile 30. güne kadar doğrusal bir artış göstermiş ancak 60. günde örneklerin peroksit değerlerinde düşüş tespit edilmiştir. Pirinç kepeği örneklerinin fitik asit içeriği 27.38-31.68 mg/g arasında değişmiş ve fitik asit içeriğinde önemli bir farklılık bulunamamıştır. Uygulanan stabilizasyon yöntemleri antioksidan aktiviteyi arttırmıştır. TEAK değeri 2439 μmol/TE’ den 7723 μmol/TE’ ye yükselmiştir. Sonuçlar, stabilizasyon sürecinin pirinç kepeğinin antioksidan aktivitesi üzerinde olumlu etkileri olduğunu ortaya koymuştur.

Anahtar Kelimeler:

fitik asit, mikrodalga fırın, pirinç kepeği, konveksiyonel fırın, stabilizasyon

Determination of the Effect of Stabilization Process on Some Quality Characteristics of Rice Bran

This study was planned to determine the effect of different stabilization conditions on oxidative stability, phytic acid content and antioxidant activity of rice bran. For this purpose, stabilization process was applied to the rice bran samples and the changes in the bran samples were determined. Three different oven temperatures (120, 140 and 160 ° C) and three different microwave powers (600, 700 and 800 W) were used for stabilization. It was determined that the stabilization with conventional oven was the most effective combination to reduce the free fatty acid values of rice bran samples. Peroxide values of raw rice bran and stabilized bran samples showed a linear increase up to 30 days, but a decrease in peroxide values of all samples was observed on day 60. Phytic acid content of rice bran samples varied between 27.38-31.68 mg/g and no significant difference was found in phytic acid content. Stabilization methods increased the antioxidant activity. The TEAC values increased from 2439 μmol/TE to 7723 μmol/TE. The results showed that the stabilization process had positive effects on the antioxidant activity of rice bran.

Keywords:

phytic acid, microwave, conventional oven, rice bran, stabilization,

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