Rice bran
oil had colour 2.2R±0.10, 2Y±0.10, iodine value of
103.7±0.46, saponification value 184.6±4.4, refractive
index 1.5, ±0.1,peroxide value 0.9±0.20 meq/kg, free
fatty acid value 0.05±0.02%, moisture 0.03±0.02%,
specific gravity 0.91±0.01, smoke point of 213 ±4.2 °C
and flash point of 280±7.4 °C. Earlier Perzybylski and
Mag (2002) studied the composition, properties and uses
of vegetable oils used in food technology and reported
similar results. Rice bran oil was found to be having a
much higher content of linoleic acid (35±0.04) when
compared to that of bakery shortening (5.1±0.07) as
shown in Table 2.