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What is Microwave Roasting of Rice Bran about?

This document discusses a study that evaluated the physical, chemical, and sensory changes in rice bran from three rice cultivars when roasted at different times in a microwave. Rice bran samples from cultivars BRS Sertaneja, BRS Primavera, and IRGA 417 were roasted for times ranging from 6 to 18 minutes. Color parameters and sensory profiles using descriptive analysis identified samples with distinctive aromas and flavors. Longer roasting increased roasted flavor intensity and aroma. A 12-minute roast prod

Author

Ratna

Language

EN