The Effect of Heating Operation on Fat Acidity Development in Rice Grain.

• HIKIDA Yoshio

  Faculty of Agriculture, Ehime University

• ABE Takemi

  Faculty of Agriculture, Ehime University

• OFOCHE C. E.

  Faculty of Agriculture, Ehime University

Bibliographic Information

Other Title

• 加熱操作が米の脂肪酸度の変化に及ぼす影響
• カネツ ソウサ ガ コメ ノ シボウ サンド ノ ヘンカ ニ オヨボス エイキ

Abstract

This paper deals with fat acidity development in rice grain whose respiration and germination functions were disordered as a result of heating operation, and the effect of heating on fatty acid development was investigated. Fat acidity value increased as storage progressed, but the rate of increase was suppressed for the heated samples. The higher the heating temperature level was and the longer the heating time was, the smaller the fat acidity value became. This could be attributed to decline in generation of free fatty acids due to the inactivation of lipid decomposing enzyme as a result of heating. On the other hand, fat acidity development was more effectively suppressed for rough rice storage than for brown rice storage.

Journal

• JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY

  JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY 55 (5), 51-57, 1993

  The Japanese Society of Agricultural Machinery and Food Engineers

Keywords

• rice
• fat acidity
• heating operation
• storage

Details

• CRID: 1390282679290456576
• NII Article ID: 130004366343
• NII Book ID: AN00200470
• DOI: 10.11357/jsam1937.55.5_51
• ISSN: 18846025
• ISSN: 02852543
• NDL BIB ID: 3840002
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3840002
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • CiNii Articles
• Abstract License Flag: Disallowed