Discussion
Statement I: Rice bran must be stabilised promptly after milling.
Statement II: Lipase released at milling raises the free fatty acid content by several per cent a day.
In the light of the above statements, choose the correct answer.
Answer: B
Correct answer: Both Statement I and Statement II are correct
Both statements are correct and the second gives the mechanism. Milling ruptures the bran cells and brings the oil into contact with lipase that was previously kept apart from it.
The enzyme hydrolyses the oil into free fatty acids at several per cent a day, and once the free fatty acid content passes a few per cent the oil is no longer fit for edible use. Stabilisation - usually extrusion or steam heating to denature the lipase - must therefore follow milling within hours, not days.
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