Rice Bran Oil - What We Should Know

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The oil extracted from the husk and germ of rice is called rice bran oil. It has a mild taste that adds flavour to food cooked at high temperature and high pressure. It is notable for its high smoke point of 232 °C (450 °F) and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. This oil is rich in vitamin E complex, Tocopherol, Tocotrienol and similar micro nutrients. http://bit.ly/12KowtS

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Rice Bran Oil - What We Should Know * Rice bran oil for food use has been commercially produced in the United States by RITO since 1994. * Despite its similarities to other common vegetable oils, rice bran oil offers several unique properties that make it very interesting as a specialty oil in niche markets. * The bran fraction, which includes the germ or embryo in most commercial milling operations, represents only about 8% of paddy weight but contains about three-fourths of the total oil. * Containing about 15-20% oil (the same general range of soybeans), rice bran is commercially feasible for oil extraction.

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Uses Of Rice Bran Oil * Rice bran wax, obtained from rice bran oil, is used as a substitute for carnauba wax in cosmetics, confectionery, shoe creams and polishing compounds. * It is an edible oil which is used in the preparation of vegetable ghee.

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Health Benefits * A medically significant component of rice bran oil is the antioxidant γ-oryzanol, at around 2% of crude oil content. Rice bran oil is also rich in other phytosterols. * Rice bran oil and its active constituents improve blood cholesterol by reducing total plasma cholesterol and triglycerides, and increasing the proportion of HDL cholesterol. * The rice bran oil component γ-oryzanol was shown in Japan to be effective in relieving hot flashes and other symptoms of menopause. Researchers found 90% of the women found some form of relief from hot flashes after taking a rice bran oil supplement for four to six weeks. * Rice bran oil include modulation of pituitary secretion, inhibition of gastric acid secretion, antioxidant action, inhibition of platelet aggregation, lowering of blood pressure and regulation of cholesterol.

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Rice bran oil with its higher smoke point is good for baking bread, cookies, cakes, or frying. As the women walk in the sunlight, the rice bran oil acts as a sort of sun screen to block a little of the sun's ultraviolet rays.

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Kitchen Functionality * The viscosity of rice bran oil is very light and is bland. Food cooked with Rice Bran Oil absorbs up to 15% to 20% less oil! Less oil absorbed results in reduced calories, better, lighter tasting food and enhanced flavour and palatability. Less oil absorbed also makes it more economical. * It is hypoallergenic. For those who have intolerance to other cooking oils this is an excellent alternative. * It has a very high smoke (burn) point, making it perfect for deep frying, pan or stirs frying and is a premium choice for the replacement of hydrogenated oil containing trans fat which has now been proved harmful for human health. * It creates less polymers (or is less greasy) than other oils meaning better flavour and easier clean-up.

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Rice bran oil is mostly monounsaturated - a tablespoon contains 7 grams of monounsaturated fat, three of saturated fat and five of polyunsaturated fat.

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