Ethanolic extract of rice bran: a thermally stable preservative for edible oils and cake

Abstract The purpose of this study was to evaluate the thermal stability rice bran extract (RBE) and analyze effect RBE on shelf-life sunflower oil quality characteristics baked cake. evaluated by a Rancimat test using oil. Properties such as moisture content, porosity, crumb density pore area cakes with synthetic antioxidant butylated hydroxytoluene (BHT) were compared. Sensory properties taste, aroma, texture, color overall acceptability cake samples compared sensory panel test. microbial counts chemical methods. Thermally treated BHT for 2 h at 180 °C retained 75% their initial capacity in protecting while had significantly higher protection factor ( p < 0.05). Cakes received scores control or BHT-added RBE-added exceeded aerobic plate count (APC) yeast mold (YMC) days 11 13 respectively, without added antioxidants APC YMC day 7. Both BHT- maintained hexanal levels below 5 mg/kg over 28 level 21. results suggest that can be used natural food additive improve foods edible oils. Graphical