Chemical Composition of the Rice Germ from Rice Milling and its Oil Stability during Storage

쌀 도정시 분리되는 쌀눈의 일반성분과 저장 중 유지 안정성

  • Published : 1998.02.01

Abstract

The chemical composition of rice germ, a by product of rice milling, was analyzed and its oil stability was evaluated by acid value and Rancimat method during storage. The predominent components of the germ were carbohydrate (36.5%). crude lipid (21.6%) and crude protein (18.7%). The time taken to double the acid value was 2 days for common rice germ, while it took 31 days to increase 1.15 times for rice germ dried at $80^{\circ}C$ for 6 hours. Induction periods of the lipid oxidation from common or dry germ stored at different temperature were not significantly different.

Keywords

rice germ oil;stability of oil;rice germ