1997 Volume 59 Issue 1 Pages 37-41
Fat acidity, cracking and whitening characteristics of incubated brown rice were investigated. Parboiling of the incubated brown rice was studied in order to improve its whitening qualities. It was found that the fat acidity of brown rice decreased from 26mgKOH/100g to 18mgKOH/100g during incubation in a seedbed at temperatures ranging from 15 to 40°C. The incubated brown rice kernels of 60-80% cracked during natural drying under a room condition of 23°C. By parboiling the incubated brown rice for 2 minutes or longer at 100°C, a yield of white rice as high as that from raw brown rice, accompanied with fewer brokens, was obtained in the whitening process. The white rice only had 0-3% of cracked kernels while being soaked in water.
