Pengaruh pengukusan terhadap kandungan oryzanol dan perubahan sifat kimia minyak bekatul padi unggul selama penyimpanan

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 1997
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/23951/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=6916
• Institution: Universitas Gadjah Mada

Rice brans of three superior rice cultivars (IR-64, PB-36 and Cisadane) were steamed at 100 °C for 15 min, extruded and dried in an oven at 40-50 °C then stored in plastic containers at the ambient temperature for three months. Changes in rice bran oil and the oryzanol contents as well as chemical...