Abstract
Pigmented rice bran is purple coloured, largely available in northeast region of India. Stabilization of rice bran was carried out by using microwave, autoclave and pressure cooking and the percentage of free fatty acid (FFA) was calculated for all samples. Free fatty acid of microwave stabilized rice bran inereased incrementally during four weeks higher increases in FFA were observed during autoclave stabilization and much higher in pressure cooking it cent. The microwave stabilized rice bran carried higher amount of protein (16.67%), dietary fibre (23.34%) and iron (27.04%). The microwave stabilized rice bran muffin with 10 per cent incorporation levels is recommended.
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