Effects of microwave heat, packaging, and storage temperature on fatty acid and proximate compositions in rice bran

The effect of microwave heat, packaging methods, and storage temperatures o n proximate and fatty acid compositions of rice bran during 16 weeks of sto rage was examined. Freshly milled raw rice bran was adjusted to 21% moistur e content and microwave heated for 3 min. Raw and microwave-heated brans we re packed in zipper-top bags and/or vacuum-sealed bags and stored at 4-5 an d/or 25 degrees C for 16 weeks. The moisture content decreased significantl y from an initial 8.4 to 6.4% in microwave-heated samples regardless of pac kaging methods and storage temperatures. Protein, fat, linoleic, and linole nic contents did not change significantly in all raw and microwave-heated s amples during 16 weeks of storage. The microwave-heated rice bran packed in zipper-top bags can be stored at 4-5 degrees C for up to 16 weeks without adverse effect on proximate and fatty acid composition quality under the co nditions employed in this study.