Reduction of Fatty Acid Content and the Off-flavor of Aged Rice Grains by Washing with NaCl Solution

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  • 食塩水を用いた洗米による脂肪酸および古米臭の低減
  • ショクエンスイ オ モチイタ センマイ ニ ヨル シボウサン オヨビ コマイシュウ ノ テイゲン

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Rice washing is an essential process for the removal of remaining bran from the surfaces of rice grains. The effect of NaCl on the removal of bran from milled rice grains by a water-based soak-washing process, of which the milling yield was 70%, was evaluated. In the soak-washing process, fats, fatty acids, and the off-flavor of aged rice grains were effectively reduced by the addition of NaCl into the water. This effect was also observed with a hand-washing process. This reduction can be attributed to the overall effect of at least the two following factors: the NaCl-induced decrease in interfacial tension at the bran-water interfaces in aqueous solution, and the repression of water uptake by rice grains under high concentrations of NaCl.

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