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Effect of Storage on Free Sugar, Fat and Fatty Acid Content of Rice

S Biswas
Grain Quality and Nutrition Division, Bangladesh Rice Research Institute, Gazipur 1701, Bangladesh.

M H Miah
Grain Quality and Nutrition Division, Bangladesh Rice Research Institute, Gazipur 1701, Bangladesh.

M M Islam
Grain Quality and Nutrition Division, Bangladesh Rice Research Institute, Gazipur 1701, Bangladesh.

K A Kabir
Grain Quality and Nutrition Division, Bangladesh Rice Research Institute, Gazipur 1701, Bangladesh.

N H Choudhury
Grain Quality and Nutrition Division, Bangladesh Rice Research Institute, Gazipur 1701, Bangladesh.

Abstract/ Executive Summary:

Free sugar content of five Aman and three Bora rice varieties was higher in unparboiled brawn rice than in parboiled brown rice, but parboiled milled rice on the other hand, had much higher free sugar content than that of unparboiled milled rice. Free sugar content increased with aging in both unparboiled and parboiled rice. Fat content varied among varieties but was not influenced by storage time. Free fatty acid content also varied among varieties and increased during storage over time.

Keywords: Storage , Free sugar, Fat and Fatty Acid , Rice

Location: BRRI, Gazipur

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To investigate the change in free sugar, fat and fatty acid content of rice grain during existing farmers storage practice

Methodology:

Five Aman and three Boro rice varieties were used in this study. Aman varieties included two MV and one LV rice. Boro and Aman varieties were stored for four and nine months, respectively. The samples were stored as unparboiled and parboiled paddy. The paddy was stored in bamboo made doles. The samples had 13- 14% moisture at the time of storing. The samples were taken out from the stored stock at 0-1, 4-6 and 9-10 month intervals. The paddy samples were dehulled in Satake Rice Husker Machine and milled in Satake Rice Testing TM-05 Rice Mill. The samples were ground in Udy cyclone Mill and were analysed in duplicate for free sugar, fat and free fatty acid contents. The free sugar content was determined following Borel et al. (1952). Fat and free fatty acid content were determined.

Source of Information: Bangladesh Rice J. 6(1&2) : 95-99, 1995 , ISSN 0379-4296

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The highest free sugar content was found in Nizersail (1.44%) and the lowest was in BR14 (0.65%) in one month old samplers..During storage, free sugar content in unparboiled brown rice decreased over time . Free sugar content in unparboiled brown rice of Nizersail decreased from 1.44 to 1.17%. The fat content in unparboiled brown rice of one month old samples varied from 2.5 to 2.7%. It varied from 2.3 to 2.8 in 4 month and 2.3 to 2.7% in 9 month old unparboiled brown rice.

Knowledge Management: Journal