Changes in Free Fatty Acids and Insect Infestation During Storage of Brown Rice Obtained by Shelling Paddy in Rubber Roll and Disc Shellers

Indudhara Swamy, Y. M. and Unnikrishnan, K. R. and Narasimhan, K. S. (1993) Changes in Free Fatty Acids and Insect Infestation During Storage of Brown Rice Obtained by Shelling Paddy in Rubber Roll and Disc Shellers. Journal of Food Science and Technology (India), 30 (5). pp. 324-330.

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Abstract

<p align="justify">Development of free fatty acids (FFA) in brown rice, obtained by shelling in rubber roll sheller and disc sheller, was monitored at various conditions of storage, viz., cold (4-6°C), room temperature (RT), 37°C- 62% relative humidity (RH), and at 37°C - 92% RH, with and without insects, up to 13 months. The samples were stored in cloth bags and bottles. FFA, which were initially less than 3%, increased with period of storage; the increase was almost double in disc-shelled rice compared to that in rubber roll shelled rice. High temperatures and relative humidity of the environment increased FFA. Increase in FFA was slightly more when stored in cloth bags than in glass bottles. Insects did not survive at 37°C-62% RH, but multiplied rapidly at RT. Accompanied by increase in FFA, the insects spoiled the rice in 3 months.</p>

Item Type:	Article
Uncontrolled Keywords:	Brown rice, Storage, Free fatty acids, Infestation, Bran, Brokens, Effect of shelling method.
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Feb 2006
Last Modified:	22 Oct 2018 06:58
URI:	http://ir.cftri.res.in/id/eprint/330

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