UTILIZING ETHANOL CONTAINING AN ANTIOXIDANT OR CHELATOR TO PRODUCE STABLE BROWN RICE PRODUCTS

Liquid ethanol (EtOH) extraction of brown rice stabilized the kernels and the flours prepared from them to lipolytic hydrolysis. Oxidation i n extracted kernels and their flours was inhibited by using EtOH as a carrier for an antioxidant or iron chelator. The order-of effectivenes s for the three antioxidants evaluated in this study was: propyl galla te almost-equal-to butylated hydroxytoluene > tocopherols. Increased s tability to oxidation was achieved by using these antioxidants in comb ination with citric acid. Citric acid also lowered residual lipase act ivity in extracted kernels and their flours, thereby further increasin g their stability to lipolytic hydrolysis.