Cereal Storage Effects, Deteriorative Changes in Oil Fraction of Stored Parboiled Rice

Houston, D. F.; Hunter, Ian; McComb, E. A.; Kester, E. B.

doi:10.1021/jf60043a007

Cited by 6 publications

(15 citation statements)

References 3 publications

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“…The cured rice also was nearly as stable. But parboiled rice in contrast showed a high susceptibility to oxidative rancidity, similar to that observed by Houston et al (1954). The striking effect of light is brought out by the curves at the right of the figure (identical samples as in the dark experiment).…”

Section: Changes At Room Temperature In Dark and In Lightsupporting

confidence: 76%

“…Peroxide value was determined by the calorimetric ferric thiocyanate method essentially as followed by Houston et al (1954), all volumes being reduced slightly. Total carbonyl content was determined in the same benzene extract by a simplified version of the method of Henick et al (1954): the volume of the extract as well as of the reaction mixture was halved.…”

Section: Methodsmentioning

confidence: 99%

“…Besides, instead of determining the saturated and unsaturated carbonyls separately by reading the color in a spectrophotometer at two wavelengths (430 and 460 nm) and calculating, the total carbonyls were measured together by reading the color in a KlettSummerson calorimeter with a 420-nm filter; a solution of acetone and cinnamaldehyde (0.5 PM/ml each) in benzene was used as the reference standard. Free fatty acids were determined by titration in benzeneisopropanol medium (Hunter et al, 1951).…”

Section: Methodsmentioning

confidence: 99%

“…Houston et al (1954Houston et al ( , 1956) did a pioneering study of the autoxidative process in parboiled rice under a variety of storage conditions, which confirmed its susceptibility to oxidative rancidification.…”

Section: Introduction Brownmentioning

confidence: 94%

“…For closed storage rice was put in wide-mouth, glass-stoppered bottles (periodically opened); for open storage it was put in a thin layer (more or less a 2-grain layer) in open Petri dishes. Semi-open storage was as in Houston et al (1954) and was conducted only in the initial experiments: about 3008 rice was taken in a 500-ml beaker and covered loosely with a watch glass. In all cases, samples were stored either at room temperature (RT: 23-35°C) or in electrical ovens maintained at the desired temperature.…”

Section: Storagementioning

confidence: 99%

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Lipid Autoxidation in Rice

Sowbhagya

Bhattacharya

1976

Journal of Food Science

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When stored at room temperature in the dark, neither peroxide nor total carbonyls rose in raw lightly-milled rice during 3 yr but parboiled rice became rancid in a few months. The rate of autoxidation was greatly increased when the samples were stored in thin layers in open dishes at a high temperature, but the effect of temperature was greater in raw rice than in parboiled rice. Exposure to light hastened the autoxidation in raw rice at room temperature; it had relatively less effect in parboiled rice or at a high temperature. A high (normal) moisture content delayed the onset of oxidation in lightly-milled parboiled rice and delayed as well as suppressed it in raw rice, and vice versa. Surprisingly powdered raw rice autoxidized nearly as fast and as much as parboiled whole rice; but in parboiled rice grinding had only a moderate effect. The degree of milling had a dramatic effect on the autoxidation process in raw rice: unmilled rice was very stable, but the rate of oxidation increased sharply with increasing milling. In contrast, the degree of milling had little effect in parboiled rice. The reported presence of antioxidants in raw rice and their destruction in parboiled rice as well as the changed disposition of fat in the latter seem to be implicated with these results.

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Section: Changes At Room Temperature In Dark and In Lightsupporting

confidence: 76%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introduction Brownmentioning

confidence: 94%

Section: Storagementioning

confidence: 99%

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