PREVIEW OF COMPARATIVE STUDY ON RICE BRAN OIL
Rice bran oil is the oil extracted from the outer layer/skin and inner husk of unpolished rice. It is notable for its high smoke point. Its mild flavour makes it suitable for high temperature cooking methods such as stir frying and deep frying.
Refined Oil: This type of oil has been purified with chemicals to remove suspended particles, toxic substances, flavour components, colour and odour, thereby leaving behind clear and pure oil. Refined rice bran oils are fit for direct consumption and cooking.
Filtered oil: Obtained by the traditional cold-pressing method, this is filtered once or twice to remove suspended particles. They are simply filtered and bottled with no further processing. Unrefined or filtered oils retain the savoury flavour of the seed, nut or fruit from which they are derived.
Rice bran oil is very rich in unsaturated fatty acids, antioxidants, and vitamins. Rice bran oil is rich source of oryzanol. Oryzanol is known to reduce the absorption and deposition of LDL and VLDL (bad) serum cholesterol. Oryzanol also helps in reducing hypertension. It improves bone mineral density and liver function and gives relief from gastrointestinal distress.
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The Comparative Testing has been carried out in an NABL-accredited laboratory and test parameters were mainly adopted from National Standards i.e. Food Safety Standards Regulation, IS: 3448-1984 (Specification for Rice Bran Oil and AGMARK (Schedule X).
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