Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8891034 | LWT - Food Science and Technology | 2018 | 33 Pages |
Abstract
Hydrolytic and oxidative rancidity are the main cause of brown rice quality deterioration during storage. Brown rice was soaked in water and treated with high pressure (HP) at 100-400â¯MPa, for 0-10â¯min. The effect of HP treatment on moisture content, fat acidity, conjugated dienes (CD) and 2-thiobarbituric acid (TBA) value during 3 months storage at room temperature, was evaluated and compared with soaked (0.1â¯MPa) brown rice and untreated brown rice. After storage, moisture content of HP treated brown rice were significantly higher than the untreated but lower than the soaked, apart from the brown rice treated at 400â¯MPa-0â¯min, which was the lowest in moisture content. HP treatment at 400â¯MPa enhanced the fat acidity immediately after the treatment, while samples treated at 200â¯MPa-0â¯min showed lower level of hydrolytic rancidity during storage. Better stabilities based on CD content and TBA value were observed in brown rice when HPP at 200â¯MPa - 10â¯min was applied.
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Authors
Hao Wang, Songming Zhu, Hosahalli S. Ramaswamy, Feifei Hu, Yong Yu,