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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(2): 303-310
Effect of modified atmosphere packaging on the quality of germinated parboiled brown rice
Nipada Ranmeechai and Songsin Photchanachai*
Program of Postharvest Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok 10150, Thailand
ABSTRACT
Germinated parboiled brown rice (GPBR) is a healthy Thai food. To extend the quality of GPBR cv. KDML 105 with 8.06% moisture content, the effects of three packaging conditions on the characteristics of GPBR were investigated. GPBR in laminated (nylon/LLDPE) bags was sealed as follows: vacuum-sealed, 40% N2-sealed with 60% CO2 (60% CO2+40% N2), or 100% N2-sealed before storage under ambient conditions (30±2oC, 70±5% RH) for 15 months. GPBR in all the packages exhibited delayed fungal proliferation and very low aflatoxin B1 contamination (<0.82 μg/kg). The 100% N2-sealed package was the best treatment to preserve GPBR quality, as indicated by the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and free fatty acid content as well as the least rancidity and brownness. As observed through a scanning electron microscope, compared with vacuum-sealed packages and those sealed with 60% CO2+40% N2, the lowest hardness texture and the least elongation of cooked rice in 100% N2-sealed package were linked to a lesser compact GPBR endosperm ultrastructure.
KEYWORD
storage, parboiled rice, aflatoxin B1, 100% N2
Food Science and Biotechnology 2017 ; 26(2): 303-310
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