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Effect of water washing on the reduction of surface total lipids and FFA on milled rice
Author(s) -
Monsoor M. A.,
Proctor A.
Publication year - 2002
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-002-0571-x
Subject(s) - brewing , chemistry , flavor , food science , fermentation
A simple method for removing total lipids from the rice surface by water washing is described for brewing operations, where small FFA levels can have a considerable effect on end‐product flavor quality. Commercially milled (first‐, second‐, and third‐break) rice was washed with deionized water with constant stirring for 5 and 10 min. About 60 to 80% of total surface lipids were removed by water washing, with a reduction of FFA and conjugated dienes (CD) relative to unwashed control samples. The total surface FFA content of first‐, second‐, and third‐break milled rice was reduced by more than 50% of the original value by washing. Increases in FFA and CD in washed rice after 7 d of storage at 37°C and 70% RH were much lower than those of unwashed controls, in which FFA and CD development was considerably greater and reached brewing quality. Water washing may be a practical means of reducing off‐flavor development in milled rice.