The Impact of Ozone Treatment on the Level of Free Fatty Acids, the Number of Peroxide, and the Flavor Compound ۲-Acetyl-۱-pyrroline in Local Rice Storage

The aim of this study was to examine the effect of ozone treatment on the concentration of the flavor compound ۲-AP, the percentage of fatty acids, and the peroxide number in local jasmine rice with reducing pollution rate to microorganisms during storage and preserving the flavor quality compounds. The rice treatment was done with air mixed ozone at a concentration of ۳۰ mg/L. Thus, the percentage of moisture for rice was ۱۴% and ۱۸%. The treatment was carried out for ۵ hours for raw rice and ۳ hours for white rice and identified the severity of treatment effect before and after milling, and the sample weight was ۲ kg. The ozone treatment time was determined depending on the efficiency of eliminating most microorganisms. White rice from raw rice ۱۴% moisture content was treated and ozonized. The percentage of free fatty acids increased from ۲.۵۵ to ۲.۶۵, the value of the peroxide number from ۱.۸۲۵ to ۲.۵۶۸ milliequivalents per kilogram, and the value of ۲-AP extracted from ۳۲۷ to ۳۳۹ ng/g. Raw rice and ozone-white rice were treated at both humidity levels, with an insignificant increase in the percentage of free fatty acids and peroxide number after ozone treatment and significant increase after storage, while the flavor compound ۲-AP reduced after storage.

Keywords:

Raw rice , white rice , Moisture , jasmine , ۲-acetyl-۱-pyrroline