Relative FFA formation and lipid oxidation of commercially milled unseparated,head, and broken rice |
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Authors: | Mamun?A?Monsoor Email author" target="_blank">Andrew?ProctorEmail author |
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Affiliation: | (1) Dept. of Food Science, University of Arkansas, 2650 N. Young Ave., 72704 Fayetteville, AR |
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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. |
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Keywords: | Broken rice conjugated diene lipid oxidation free fatty acid head rice FFA formation milled rice storage study water washing |
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