Accelerated Aging of Jasmine Brown Rice by Fluidization and Tempering Techniques

Abstract

Newly harvested Jasmine brown rice when cooked becomes a pasty mass and swells only slightly. To change those Jasmine brown rice properties, the paddy needs to storage for at least 3-6 months. However, brown rice has a short-shelf (3-6 months) due to the accumulation of free fatty acids (FFA) in brown rice and the associated rancidity during storage. This is. Therefore, high temperature drying techniques as fluidization and tempering was applied into this work in order to improving the problems. The main objective of this study was to produce aged Jasmine brown rice with lower degree of rancidity during storage and with low glycemic index using fluidization in the first stage, and followed by tempering and ventilation in the last stage. Dried paddy was stored for 7 months at the ambient temperature. Shade dried sample, which was used as a reference, was also stored for 7 months to represent the conventionally aged Jasmine brown rice. The experimental results showed that the combined technique could produce aged Jasmine brown rice. High drying temperatures, initial moisture contents and tempering Limes had effect on cooking qualities. Chang of cooking qualities were similar to those observed in the case of the reference samples. However, the percentage of free fatty acid (FFA) after drying was lower in the case of the accelerated samples; the percentage FFA also increased only slightly during storage for 7 months whereas it rapidly increased in the case of the reference samples. As observed from the results, the natural aging process had no effect on the glycernic index which still remained at high level, whereas the rice obtained from the heating process showed only low to medium glycemic index.

Keywords: Storage / Accelerated Aging / Free Fatty Acids / Jasmine Brown Rice I Fluidization I Glycemic