Abstract
The changes of fatty acid and total acid of brown rice, germinated brown rice and selenium-enriched germinated brown rice were determined during storage under various temperature conditions. Results: The fatty acid and total acid of these three samples all increased significantly with the increase of storage temperature. Under different storage temperature, the fatty acid of these three samples increased firstly and then decreased with the extension of storage time, but the total acid showed a reverse trend. The fatty acid and total acid of brown rice showed minimal changes under various temperature conditions. However, the storage quality of selenium-enriched germinated brown rice was better than that of the normal germinated brown rice, revealing that selenium can inhibit lipid oxidation of brown rice during storage.
Publication Date
10-28-2016
First Page
120
Last Page
122,126
DOI
10.13652/j.issn.1003-5788.2016.10.029
Recommended Citation
Yang, LI; Kunlun, LIU; Fusheng, CHEN; Jiabao, ZHENG; and Shuang, ZHAO
(2016)
"Changes on fatty acid and total acid of brown rice with different treatment during storage,"
Food and Machinery: Vol. 32:
Iss.
10, Article 28.
DOI: 10.13652/j.issn.1003-5788.2016.10.029
Available at:
https://www.ifoodmm.cn/journal/vol32/iss10/28
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