Cereal Chem. 70:562-567   |  VIEW ARTICLE

Utilizing Ethanol Containing an Antioxidant or Chelator to Produce Stable Brown Rice Products.

E. T. Champagne and R. J. Hron, Sr. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Liquid ethanol (EtOH) extraction of brown rice stabilized the kernels and the flours prepared from them to lipolytic hydrolysis. Oxidation in extracted kernels and their flours was inhibited by using EtOH as a carrier for an antioxidant or iron chelator. The order of effectiveness for the three antioxidants evaluated in this study was: propyl gallate approximately equal to butylated hydroxytoluene greater than tocopherols. Increased stability to oxidation was achieved by using these antioxdants in combination with citric acid. Citric acid also lowered residual lipase activity in extracted kernels and their flours, thereby further increasing their stability to lipolytic hydrolysis.