Abstract
Oil in brown rice is susceptible to hydrolytic and oxidative deterioration, which can lead to off-odors, off-flavors, and shortened shelf life. This paper discusses lipolytic hydrolysis and oxidation of kernel oil and methods for stabilizing the oil. An overview of processes in which ethanol is used in liquid and vapor states to stabilize brown rice to lipolytic hydrolysis is presented.
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Champagne, E.T., Hron, R.J. & Abraham, G. Utilizing ethanol to produce stabilized brown rice products. J Am Oil Chem Soc 69, 205–208 (1992). https://doi.org/10.1007/BF02635887
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DOI: https://doi.org/10.1007/BF02635887