Assessment of Rice Bran Oil as a Cooking Medium

Rice bran oil (RBO) was assessed for chemical composition, storage properties, frying stability and organoleptic acceptability. RBO is rich in monounsaturated fatty acid (43.1%) and contained desirable n-3 linolenic acid (2.3%). RBO also contained small amounts of (alpha)tocopherol (66.1 ppm) and (gamma)-oryzanol (1.060). Storage of RBO for 3, 6 and 9 months at 7 and 38°C in transparent PET bottles resulted in increase in colour, refractive index, free fatty acid, peroxide value, anisidine value and total oxidation value and a decrease in iodine value. RBO showed less oxidative deterioration as compared to groundnut oil (GNO) when used as deep-frying medium. RBO fried foods showed decreased oil uptake and obtained significantly (p < 0.05) higher mean scores on organoleptic evaluation when compared to GNO fried foods. Community acceptability trial in 56 families indicated that RBO was generally well accepted as a cooking medium.