Ad. Semwal et al., FACTORS INFLUENCING LIPID AUTOOXIDATION IN DEHYDRATED PRECOOKED RICE AND BENGALGRAM DHAL, Journal of Food Science and Technology, 31(4), 1994, pp. 293-297
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.