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 oney...