Improved Shelf Life of Brown Rice by Heat and Microwave Treatment - Softcover

Bergonio, King B.; Duldulao, Joy Bartolome A.; Ramos, Nerissa C.

Softcover

ISBN 10: 365990614X ISBN 13: 9783659906145

Publisher: LAP LAMBERT Academic Publishing, 2016

Synopsis

Widespread marketing and consumption of brown rice is limited by its short shelf life, attributed to the susceptibility of the lipids in the bran to rapid lipolytic (lipase) reactions which cause rancidity or spoilage. Findings from this study established optimum heat and microwave treatment conditions that could effectively inactivate lipase enzyme to consequently stabilize brown rice against rancidity, without affecting its antioxidant activity for up to 8 months of storage at room temperature. Improvement in shelf life of brown rice through these optimum treatment conditions was confirmed through monitoring the changes in physicochemical properties (free fatty acids, phenolics content and antioxidant activity), and raw and cooked sensory attributes and acceptability during storage. These treatment technologies for improving the shelf life of brown rice can now be adapted to pilot-scale and subsequently to commercial-scale applications.

About this title

About the Author

King B. Bergonio: Studied Bachelor's and Master's degrees in Chemistry at Central Luzon State University (CLSU), Philippines. Worked as Research Specialist at Philippine Rice Research Institute. Served as Faculty in Chemistry at CLSU. Currently, the Chief of the Regional Feed Testing Laboratory of the Department of Agriculture-Region 1, Philippines

Edition details

• Publisher: LAP LAMBERT Academic Publishing
• Publication date: 2016
• Language: English
• ISBN 10: 365990614X
• ISBN 13: 9783659906145
• Binding: Paperback
• Number of pages: 60