Studies on Stabilization of Wheat Bran

Abstract

Studies were carried out to determine the shelf-life of bran and its possible improvement by suitable processing. Inactivation of the lipolytic enzyme system in bran was achieved when bran was toasted at 175°C for 40 min. Toasting resulted in inactivation of lipase by 40%, of lipoxidase by 100% and of protease by 50%. Storage trials were conducted with samples of un toasted and toasted bran packed in polypropylene pouches (37 µ thick film). The fat acidity increased from 35 to 175.0 mg KOH/100 g in raw
\nbran stored at 27°C for 105 days whereas the increase was negligible in heat stabilised bran. The peroxide value increased from 0 to 63 and 132 meq/kg oil in toasted and raw bran respectively, during the storage period. Untoasted raw bran developed rancid taste within 20 days, whereas a rancid flavour became perceptible in toasted bran only after 90 days.