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Rice bran is a nutrient-rich byproduct of milling rice but contains an enzyme called lipase that causes rancidity. Stabilization inactivates lipase to prevent rancidity and retain nutrients. Common stabilization methods include thermal treatment above 120°C, microwave heating, infrared heating, extrusion cooking, and parboiling which use heat to denature lipase. Chemical stabilization uses HCl to lower the pH. Enzymatic stabilization treats bran with anti-lipase enzymes. Stabilized bran has benefits and a l

Author

ayshaambadi

Language

EN