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The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage Ciênc. Tecnol. Aliment.
Lacerda,Diracy Betânia Cavalcanti Lemos; Soares Júnior,Manoel Soares; Bassinello,Priscila Zaczuk; Caliari,Márcio; Castro,Maiza Vieira Leão.
The main problem related to rice bran use is that it goes rancid right after its production. The objective of the present study was to apply a mathematical model to evaluate the kinetics of the lipase activity and hydrolytic rancidity of the raw rice bran (RRB), extruded rice bran (ERB), and parboiled rice bran (PRB) stored in low density polyethylene bags at room temperature for 180 days. Extrusion and parboiling were efficient in preventing free fatty acid formationin ERB and PRB.Extrusion reduced the velocity constant of lipase activity as compared to that of RRB while parboiling increased it, and both decreased the lipase activity after equilibrium from 150 days. The extrusion and parboiling treatments increased the velocity constants for the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Oryza sativa L.; Byproduct; Free fatty acids; Shelf life.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200024
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