DEVELOPMENT OF ALTERNATIVE DRYING PROCESS FOR THE PRODUCTION OF STABILIZED BROWN RICE FOR COMMERCIALIZATION

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1 DEVELOPMENT OF ALTERNATIVE DRYING PROCESS FOR THE PRODUCTION OF STABILIZED BROWN RICE FOR COMMERCIALIZATION Rosemarie G. Garcia, Dahlia A. Diaz, Alex M. Palomo, Razoland B. Navarro, Mary Rose C. Ladia, Filoteo D. Ponte and Leo B. Collado ABSTRACT In the study completed by the Food and Nutrition Research Institute, Department of Science and Technology (FNRI-DOST) in 2012, the shelf-life of brown rice was improved through a combination of steaming and force-draft drying. From the usual shelf-life of one to four months, treated brown rice was able to retain sensory acceptability & quality from four to nine months, depending on variety. This heat treatment was able to slow down enzyme hydrolysis & oxidation of lipids, thus, extending the shelf-life of brown rice. Proper packaging and inclusion of recommended Philippine palay varieties were able to address the attack of weevils and improve the sensory acceptability, respectively. However, the entire process required drying for more than one hour, hence, for large scale production, this may not be attractive for adoptors. This study aimed to develop alternative treatment process to reduce the time needed for the production of stabilized brown rice. INTRODUCTION The Year 2013 has been declared the National Year of Rice. One of the key messages in the Presidential Proclamation is for the public to eat brown rice. However, brown rice is not readily available. Millers and traders do not hold this product on stock because of its short shelf-life. This problem has been addressed through a simple heat treatment but the process takes more than one hour. For the technology to be commercially feasible, there is a need to reduce the processing time, while maintaining the quality, safety and nutritional value of brown rice. Objectives: To optimize the heat treatment process To determine the chemical, physico-chemical and microbiological properties of stabilized brown rice To conduct accelerated shelf-life testing To determine if a locally fabricated superheated steam system can be an alternative method for the production of stabilized brown rice

2 METHODS RESULTS

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4 Optimization experiments using response surface methodology using three-factor Box-Behnken for the superheated steam was also conducted. Results show that the superheated steam was also a promising method for the improvement of shelf-life of brown in terms of shorter processing time but further studies must be conducted.

5 CONCLUSION The optimum processing parameters found in fluidized bed drying significantly reduced the processing time from more than one hour to ten minutes per batch. Treated brown rice samples were comparable with the untreated or control brown rice in overall acceptability and proximate composition. Within the shelf-life identified, all the brown rice samples were safe for human consumption. Treated brown rice samples packed in laminated nylon polyethylene (PE) bag and stored at room temperature had a shelf-life of 7 months. Superheated steam treatment is a promising method for the improvement of shelf-life of brown rice in terms of shorter processing time. RECOMMENDATION Local fabrication of the fluidized bed dryer to reduce the cost on imported equipment Transfer of the fluidized bed drying with steaming technology to rice millers Intensive promotional and marketing strategy on brown rice Roll-out of the technology nationwide to make stabilized brown rice available for health-conscious consumers who want to contribute to the attainment of the Filipino dream of rice sufficiency.