Abstract
n-Hexane treatment on commercial milled rice was carried out to investigate its effect on the rice quality and storage deterioration.
1)n-Hexane treatment resulted in the decrease of content of extraneous lipid, but it dose not affect the content of moisture and Fat-by-Hydrolysis. Among the cooking quality parameters, the rate of weight increase and the amounts of solubilized solid were increased. Amylogram pattern was not altered with the treatment.
2) Not any organoleptic change was observed in the flavor of cooked rice withn-Hexane treatment.
3) Storage deterioration at 40°C was clearly prevented in then-Hexane treated rice, but it was not so perfectly restrained as the low temperature storage.
4) The cooking rice flavor of stored rice at 40°C was considerably improved withn-Hexane treatment, but not so far to that of milled rice stored at 5°C.
