CHEMICAL INHIBITION OF RICE BROWNING DURI NG PARBOILING PROCESS

In this work, the behavior of four long grains rice varieties (Inca, M G-1, Rio Doce and Caiapo) was observed, when soaked in hot water in th e presence of several levels of sodium dissulfite, during rice parboil ing process. The hidrothermal treatment caused an increase of color in tensity in all samples, evaluated in terms of incident light reflectan cy percent on the rice grains. Strong inhibition of the brown pigments formation (Maillard reaction) was also observed, mainly in the Caiapo variety, which retorned at your original color with only 0,30% sodium dissulfite, indicating an excelent whiteness model in this rice varie ty.