Parboiling improved oxidative stability of milled white rice during one-year storage

作者：Koh Eunmi; Surh Jeonghee^*

来源：Food Science and Biotechnology, 2016, 25(4): 1043-1046.

DOI：10.1007/s10068-016-0168-6

• parboiling
• white rice
• oxidative stability
• storage
• acid value

Parboiling was investigated to improve the long-term oxidative stability of milled white rice beyond its current application to paddy brown rice. White rice was steamed at 105A degrees C for 20 min, 120A degrees C for 5 min, or 120A degrees C for 20 min without soaking in water, followed by drying at 70A degrees C for 3 h. During oneyear storage at 25 and 4A degrees C, acid value as an index of oxidative deterioration of rice remained relatively constant in parboiled rice samples, while significant increases were observed in raw rice with higher acid values at 25A degrees C compared with 4A degrees C. This indicates that the parboiling improved the oxidative stability of white rice over the long period of time even at room temperature, therefore it can be an efficient alternative to retard the oxidative deterioration of white rice.

• 出版日期2016-8