Cereal Chem 72:255-258  |  VIEW ARTICLE

Stabilization of Brown Rice Products Using Ethanol Vapors as an Antioxidant Delivery System.

E. T. Champagne and C. Grimm. Copyright 1995 by the American Association of Cereal Chemists, Inc. 

Brown rice kernels and their flours were stabilized to lipolytic hydrolysis by exposing the kernels to vapors from boiling aqueous ethanol (EtOH). EtOH vapors were also effective in delivering butylated hydroxytoluene (BHT) to the kernels. Oxidative stability achieved from BHT depended on the oxygen permeability of the rice package. BHT provided oxidative stability to kernels and flours stored in glass jars but not to kernels stored in polyethylene bags. BHT was rapidly oxidized in kernels stored in bags, and thus did not protect them from oxidative deterioration. Flours stored in polyethylene bags were stable to oxidation.