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Relative FFA formation and lipid oxidation of commercially milled unseparated, head, and broken rice
Author(s) -
Monsoor Mamun A.,
Proctor Andrew
Publication year - 2003
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/s11746-003-0839-1
Subject(s) - broken rice , chemistry , lipid oxidation , conjugated diene , food science , kinetics , incubation , biochemistry , chromatography , organic chemistry , polymer , raw material , physics , monomer , quantum mechanics , bran , antioxidant
Abstract This study was conducted to determine the relative rate of FFA formation and lipid oxidation of unseparated (head and broken), head, and broken rice and the effect of water washing on the lipid quality of broken rice. A regression model was developed with surface FFA or conjugated diene (CD) content vs. incubation time to determine the rates of FFA formation and lipid oxidation. The surface lipid contents of unseparated, head, and broken rice were 0.40, 0.38, and 0.50% of rice, respectively. FFA formation during storage showed three phases: an initial rapid formation, followed by a period of very little or no formation, and finally a phase of gradual formation. In contrast, CD formation initially showed a slow increase but later increased gradually with storage time. The relative rates of FFA and CD formation of unseparated, head, and broken rice were 0.0028, 0.0027, and 0.0036 and 0.192, 0.188, and 0.377, respectively. Water washing reduced the rates of FFA formation and lipid oxidation of broken rice to 0.0015 and 0.2192 from initial values of 0.0031 and 0.369, respectively. Water washing appears to be a simple and practical means of lowering the rates of FFA formation and lipid oxidation in broken rice.