FACTORS INFLUENCING LIPID AUTOOXIDATION IN DEHYDRATED PRECOOKED RICE AND BENGALGRAM DHAL

Effect of processing treatments on the rate of autooxidation of sunflo wer oil in dehydrated pre-cooked rice and Bengalgram dhal has been stu died. Rate of autooxidation was the highest in extrusion processed pro ducts, followed by dehydrated flaked products, while it was the least in products, which were merely cooked and dried without any fracturing treatment. Concentration of naturally occurring tocopherol decreased during processing and losses were highest in extruded products. In con trast, the concentration of iron increased during extrusion and flakin g operations. The rate of autooxidation was higher in rice starch than in Bengalgram protein. At all water activities, mace and tezpat exhib ited anti-and pro-oxygenic activities in both starch and protein syste ms, respectively.