الفهرس | Only 14 pages are availabe for public view |
Abstract Rice bran oil is one of the most nutritious oil because of its favorable fatty acid composition and a unique combination of naturally occurring biologically active and antioxidant components, but its application in food formulations is limited because of its poor water-solubility and easy oxidation. Wheat germ oil has a number of nutritional and health benefits, such as reducing plasma and liver cholesterol levels, improving physical endurance/fitness, and delaying aging. These effects are attributed to the high concentration of bioactive compounds present in the germ oil. However, rice bran oil and wheat germ oil are highly prone to lipid oxidation during storage and processing operations. Hence it is to be protected against undesirable effects of light, oxygen, temperature through microencapsulation. Therefore, the aim of the present investigation was to study the effect of different extraction methods (solvent extraction, ultrasonic assisted extraction, hydraulic press and SC-CO2) on yield and quality of both RBO and WGO. Also, the effect of microencapsulation by spray-drying with different wall materials and core to coating ratios on characterization of prepared emulsions and encapsulated powders. Evaluate the effect of adding encapsulated rice bran oil (ERBO) and encapsulated wheat germ oil (EWGO) on yoghurt samples properties. |