STABILIZATION OF BROWN RICE PRODUCTS USING ETHANOL VAPORS AS AN ANTIOXIDANT DELIVERY SYSTEM

Brown rice kernels and their flours were stabilized to lipolytic hydro lysis by exposing the kernels to vapors from boiling aqueous ethanol ( EtOH). EtOH vapors were also effective in delivering butylated hydroxy toluene (BHT) to the kernels. Oxidative stability achieved from BHT de pended on the oxygen permeability of the rice package. BHT provided ox idative stability to kernels and flours stored in glass jars but not t o kernels stored in polyethylene bags. BHT was rapidly oxidized in ker nels stored in bags, and thus did not protect them from oxidative dete rioration. Flours stored in polyethylene bags were stable to oxidation .