Reduction in Free Fatty Acids Due to Parboiling of Paddy

摘要

ABSTRACTFree fatty acid (FFA) content of bran decreased due to parboiling of paddy. The reduction in the FFA was relatively more marked in paddy with higher FFA level and in fungal infected paddy. Among the various parboiling methods, pressure parboiling reduced the FFA to a larger extent. Steaming operation in the process of parboiling might have reduced the FFA.