PARBOILING RICE PROCESS: EFFECTS OF WATER TEMPERATURE ON RICE LIPIDS PROFILE AND Γ-ORYZANOL CONCENTRATION

Rice grain and bran are highly ingested around the world especially in the form of multi-mixtures in social programs. The increase in parboiled rice consumption justifies further studies on its processing and nutrients concentration. This study focused on the effect of three soaking water temperatures (60, 65 and 70C°) on the lipid profile including the γ-oryzanol fraction in parboiled rice. Methyl esters were identified by gas chromatography and γ-oryzanol concentration by mass spectrometry. In parboiled rice oil γ-oryzanol concentration was six times higher compared to non-parboiled. Soaking water temperature had no influence on the composition and concentration of fatty acids in rice grain and bran, with predominance of unsaturated fat represented by the oleic and linoleic acids followed by saturated palmitic acid.