Papers by Leny Grace Lucatin
Journal of microbiology, biotechnology and food sciences, 2016
Widespread marketing and consumption of brown rice is limited by its short shelf life. This study... more Widespread marketing and consumption of brown rice is limited by its short shelf life. This study aimed to address this problem by establishing treatments to stabilize brown rice against rancidity, while retaining its antioxidants, for subsequent commercial applications. Three types of treatments, namely dry heat (DH, oven at 60°C), wet heat (WH, steam), and microwave (MW, 800 watts), with different exposure times were tested. Lipase activity was determined for all treatments. Samples were monitored for 0, 4 and 6 months for changes in free fatty acids, antioxidant activity, and total phenolics content; while 0, 2, 4 and 8 months for changes in raw and cooked sensory attributes. Treatments with longer exposure effectively inactivated lipase enzyme and consequently reduced free fatty acid release, even up to 6 months of storage. Total phenolics content of treated and untreated samples were not significantly different after treatment, but tended to increase during storage. Similar tre...
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Papers by Leny Grace Lucatin