2.2. Preparation of rice bran and i

2.2. Preparation of rice bran and its stabilization by domestic
heating
Rice bran samples (Sangyod Phatthalung rice) (O. sativa L) were
obtained by milling rice grain in a local grinding mill, Kaow Klang
Village, Pantae, Khunkanun, Phatthalung, Thailand, during
February to April in 2010. Freshly milled bran samples were directly
collected from the milling system in polyethylene bags. The grains
were immediately separated from rice bran by sieving with
177e297 mm sieves. Different domestic heating methods (as
describe in Table 1) of rice bran were applied within 1 h after
milling. Unstabilized rice branwas used as the control in this study.
Five hundred grams of rice bran was placed in the container for
domestic heating with heating condition as describe in Table 1.
Temperature during domestic heating was controlled and
measured with a thermocouple (Union, UN 305A, Japan). However,
temperature of stabilized bran with microwave was immediately
measured after heating. Then, rice bran samples were cooled down
in the cooling tray about 30 min to reach room temperature. The
sample was placed into the polyethylene bag and kept in a cooler
(6  2 C). Each sample was collected until the rice bran reached
20 kg. Rice bran samples were separated into two portions. The first
portion (1 kg) was transported to the Department of Food Science
and Technology, Thaksin University. Stabilized rice brans were kept
at 20 C for analysis of moisture content (AOAC, 1999). The second
portion (19 kg) was transported to Ban Thai Herbs Co. Ltd, Tanhodduan,
Khunkanun, Phatthalung, Thailand, for RBO extraction by
pressing