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

• Published in: Food science and biotechnology Vol. 25; no. 4; pp. 1043 - 1046
• Main Authors: Koh, Eunmi, Surh, Jeonghee
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01.08.2016; Springer Nature B.V; 한국식품과학회
• Subjects: acid value; ambient temperature; brown rice; Chemistry; Chemistry and Materials Science; drying; Food Science; Nutrition; oxidative stability; paddies; Parboiling; Research Note; Room temperature; soaking; Stability; 식품과학; white rice; acid value; storage; parboiling; oxidative stability
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-016-0168-6

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 105°C for 20 min, 120°C for 5 min, or 120°C for 20 min without soaking in water, followed by drying at 70°C for 3 h. During oneyear storage at 25 and 4°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 25°C compared with 4°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.