Stability of Ethanol‐Extracted Brown Rice to Hydrolytic and Oxidative Deterioration

Champagne, Elaine T.; Hron, R. J.

doi:10.1111/j.1365-2621.1992.tb05510.x

Cited by 6 publications

(2 citation statements)

References 2 publications

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“…Most rice consumers object to its coarse texture when cooked, as well as variability in the cooking condition due to the presence of the pericarp, with higher price being another deterrent. The cost of storage and transportation of brown rice is substantially increased by the need to stabilise lipids, which are located mainly in the aleurone cells and embryo and removed as bran in milling (Juliano 1993), against rancidity which would otherwise quickly develop as the result of oxidation and hydrolysis (Champagne et al 1991). For example, brown rice which accounts for less than 1% of Thailand's rice export in the mid-2010s was priced 40% higher than white rice for the highest grade non-aromatic rice and 17% higher in the case of Hom Mali (computed from data in TREA 2019).…”

Section: Nutritional Quality For Human and Crop Healthmentioning

confidence: 99%

Rice quality improvement. A review

Prom‐u‐thai

Rerkasem

2020

Agron. Sustain. Dev.

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The value of rice to producers and consumers can be markedly increased by grain quality improvement. However, effective increase in the economic and nutritive value of rice can only be made with a better understanding of the conditions governing the production of rice with different grain types and quality and the control of quality along the value chain. This review examines the conditions governing the production of rice with price differentiated grain types and grades, with the aim to identify the limits and opportunities for quality and value upgrading. This begins with the production of Basmati and Hom Mali, the most expensive rice on global market, followed by a review of the effectiveness of rice breeding and management, and the roles of postharvest sorting and quality control, with the following conclusions. The production of rice with the highest price and quality is restricted by the eco-geographical limits. A substantial quality improvement has been achieved within each grain type through breeding, with grain quality as the key attribute differentiating modern high-yielding rice varieties that have become mega-varieties from those that have not. Due to the general preference for unbroken rice kernels, the value of rice is increased with grain breakage reduction at harvest and postharvest. The paddy from Asia's numerous small farms, with diverse ecological and socio-economic conditions, is required to be sorted into quality and price differentiated segments of the value chain, so providing the incentives to manage for quality. Incentives are also required for nutrient-enriched rice to be segregated from the non-enriched grain, to impact the nutrient intake of low-income rice consumers. Ambitious rice development strategies aiming to improve grain quality are effective and sustainable only with the recognition of key quality control processes, and the need for quality differentiating management along the value chain. Keywords Basmati . Hom Mali . Jasmine . Nutrient enrichment . Thailand . Value chain Contents 1. Introduction 2. The agro-ecological niche of rice quality 3. Quality improvement through breeding and management 4. Sorting and quality control along the value chain 5. Nutritional quality for human and crop health 6. Conclusion References * Benjavan Rerkasem

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Section: Nutritional Quality For Human and Crop Healthmentioning

confidence: 99%

Rice quality improvement. A review

Prom‐u‐thai

Rerkasem

2020

Agron. Sustain. Dev.

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“…Lipase must be inactivated or else lipid must be removed before the rice bran can be used as a food ingredient. Many physical and chemical procedures reportedly inhibit lipase activity in rice bran (6)(7)(8). Removal of the oil fraction would also improve rice bran stability by removing the substrate for lipase activity.…”

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Aqueous extraction, composition, and functional properties of rice bran emulsion

Monsoor

Proctor

Howard

2003

J Americ Oil Chem Soc

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The effect of temperature (20-60°C) on the aqueous extraction of emulsified rice bran oil from commercial rice bran was described. The total solids, protein, fat, and carbohydrate contents of the rice bran emulsions extracted at various temperatures were 4.82-6.99, 1.05-1.40, 0.82-1.65, and 2.65-3.36%, respectively. The mean droplet sizes of the rice bran emulsions extracted at 20, 30, 40, 50, and 60°C were 4.35, 2.92, 3.04, 4.40, and 3.73 µm, respectively. The phenolics extracted at various temperatures ranged from 63.28 to 82.51 mg/100 mL emulsion. The antioxidant capacity (oxygen radical absorbance capacity, ORAC) of rice bran emulsions extracted at various temperatures ranged from 2087 to 3505 µmol Trolox ® equivalents per 100 mL of emulsion. The relationship between ORAC and the total phenolic content was highly significant (R 2 = 0.87). The shear stress and apparent viscosity of rice bran emulsions in response to shear strain were similar to those of homogenized whole milk. Hence, the composition and functional properties show the potential of aqueous rice bran extracts as food-grade emulsions.

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Effect of water washing on the reduction of surface total lipids and FFA on milled rice

Monsoor

Proctor

2002

J Americ Oil Chem Soc

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A simple method for removing total lipids from the rice surface by water washing is described for brewing operations, where small FFA levels can have a considerable effect on end-product flavor quality. Commercially milled (first-, second-, and third-break) rice was washed with deionized water with constant stirring for 5 and 10 min. About 60 to 80% of total surface lipids were removed by water washing, with a reduction of FFA and conjugated dienes (CD) relative to unwashed control samples. The total surface FFA content of first-, second-, and third-break milled rice was reduced by more than 50% of the original value by washing. Increases in FFA and CD in washed rice after 7 d of storage at 37°C and 70% RH were much lower than those of unwashed controls, in which FFA and CD development was considerably greater and reached brewing quality. Water washing may be a practical means of reducing off-flavor development in milled rice.

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Stability of Ethanol‐Extracted Brown Rice to Hydrolytic and Oxidative Deterioration

Cited by 6 publications

References 2 publications

Rice quality improvement. A review

Rice quality improvement. A review

Aqueous extraction, composition, and functional properties of rice bran emulsion

Effect of water washing on the reduction of surface total lipids and FFA on milled rice

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