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Chapter 7: Rice Lipids

J. Samuel Godber, Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, Louisiana; Bienvenido O. Juliano, Philippine Rice Research Institute Los BaƱos, Laguna, Philippines

RICE: Chemistry and Technology, Third Edition
Pages 163-190
DOI: https://doi.org/10.1094/1891127349.007
ISBN: 978-1-891127-34-9


Lipids in rice, although not as abundant as the carbohydrate and protein components, are important because they contribute to nutritional, sensory, and functional qualities. Lipid rancidity in brown rice is well known as a major deterrent to more widespread food usage of this form of rice. In addition, lipids associated with the starch component have been found to affect the pasting and other functional characteristics of starch. Recent evidence for the contribution of minor lipid components of rice to protection against chronic diseases such as heart disease and cancer have heightened interest in rice lipids from a nutritional standpoint. This chapter characterizes the lipids in rice, with a focus on specific categories and classes of lipids and emphasis on their functionality.

Several reviews have been published on the chemistry of rice lipids (Juliano, 1977, 1983; Fujino, 1978; Morrison, 1978), although little additional information has been published on the gross composition of rice lipids since the publication of the previous edition of this text. This edition includes recent developments in rice lipid composition, with emphasis on factors that affect that composition. It also includes recent information on the nutritionally important minor constituents.