Rice Bran Stabilization and y-Oryzanol Content of Two Local Paddy Varieties "IR 64" and "Cisadane Muncul"
An auioclaving procedure was developed to produce stable rice bran frcvn two local paddy varieties IR 64 and Cisadane Muncul. The stable rice bran showed no significant increase in free fetty acid content for 144 hours at 37OC. In the optimum wet heating process, rice bran was heated at 121 4: and held for 3 minutes before cooling for both varieties. Stable rice bran contained 3.8 % moisture and the content of tofd tocophem1 was nd much changed by heating process, i.e., 209.8 mg'100 g rice bran oil and 279.8 for control (without heating process) of IR 64 variety and 227.4 mg'100 g rice bm oil and 248.8 for control of Cisedane Muncul variety, mpect~elyT. he content of y-oryzanol van'ed and was depended on the degree of milling ranged from 39.1 to 147.7 mg'100 g rice bran oil for both of IR 64 and Cisadane Muncul rice varieties. The content of soluble dietery h r varied md was depended on the degree of milling which ranged from 3.56 to 8.76 % for both of IR 64 and Cisadane Muncul rice varieties. The content of insduble detery tiber vari'ed and was depended on the degree of millng which ranged horn 15.00 to 25.38 % for both of IR 64 and Cisadme Muncul rice v8riefies.