Discussion
Free fatty acid content of rice bran against storage time after milling.
| Days after milling | Free fatty acid (per cent) | Suitability for edible oil |
|---|---|---|
| 0 | 1.5 | Good |
| 1 | 4.0 | Marginal |
| 3 | 8.5 | Poor |
| 7 | 17.0 | Industrial use only |
What does the table establish about rice bran handling?
Answer: B
Correct answer: Bran must be stabilised within hours
Read the rate rather than the levels. Acidity rises from 1.5 to 4.0 per cent in the first day alone, and by day three at 8.5 per cent the bran is already poor for edible use.
Since the damage is largely done inside twenty-four hours, any useful intervention must come within hours of milling - either immediate extraction, or heat stabilisation to denature the lipase that milling has released. A week's storage is plainly not acceptable, the bran does not improve, and the table shows storage time to be the controlling variable.
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