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Reduction in Free Fatty Acids Due to Parboiling of Paddy
Author(s) -
RAJ S. ANTHONI,
SINGARAVADIVEL K.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb10161.x
Subject(s) - parboiling , steaming , bran , fatty acid , chemistry , food science , agronomy , biochemistry , biology , organic chemistry , raw material
ABSTRACT Free fatty acid (FFA) content of bran decreased due to parboiling of paddy. The reduction in the FFA was relatively more marked in paddy with higher FFA level and in fungal infected paddy. Among the various parboiling methods, pressure parboiling reduced the FFA to a larger extent. Steaming operation in the process of parboiling might have reduced the FFA.