الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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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.