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BY JULIO P. YAP JR.
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Saturdsy, August 19, 2017
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FOLLOWING the development of the superheated steam treatment system (SSTS), brown rice can have a shelf life of about nine months, instead of the usual one or two months.
The technology was discussed by Dr. Dominic S. Guevarra during the National Science and Technology Week Technology Forum held recently at the Philippine Trade Training Center in Pasay City.
Guevarra is Senior Science Research Specialist of the Metals Industry Research and Development Center of the Department of Science and Technology (DOST-MIRDC).
He led the project dubbed “Design and development of superheated steam treatment system for stabilized brown rice,” with funding from the DOST’s Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development (PCAARRD).
More than 100 participants composed of students, researchers, and employees of non-government and government organizations attended the forum.
The activity was coordinated by PCAARRD’s Socio-Economics Research Division and Agricultural Resources Management Research Division.
During the forum, Guevarra explained the advantages of eating brown rice and the way to improve its quality and shelf life throughSSTS.
SSTS involves the use of specialized machine and the application of superheated steam to deactivate the enzyme and reduce or delay enzyme activity, which starts after the bran layer of brown rice have been exposed.
MIRDC designed and developed two types of machine: the Batch-type and the Continuous-type SSTS.
The project has already obtained the optimum parameters such as temperature, treatment time, and capacity at which both machines performed best.
The physico-chemical properties of the treated rice had already been tested and results were satisfactory.
MIRDC in coordination with Food and Nutrition Research Institute (FNRI) implemented the project, which was completed last year.
Brown rice is unpolished rice with bran retained and only the hulls removed during milling.
Also during the forum, FNRI’s Dr. Rosemarie Garcia explained that brown rice exists long time ago when rice milling machines have not yet been widely used in the country.
Nowadays, many prefer brown rice because of its health benefits in terms of boosting the body’s immune system, reducing diabetes, controlling body weight, and others.
Garcia is the Study Leader of the project’s component on “Chemical, physico-chemical, microbiological and sensory evaluation of stabilized brown rice produced using superheated steam assembly,” also funded by PCAARRD.
MIRDC and FNRI will continue its field testing and promotional activities.
The project team is providing capability-building assistance to interested fabricators, rice millers, and farmers’ cooperatives.
Patent application for this technology has already been filed at the Intellectual Property Office of the Philippines.
The development of the SSTS machines and processes is expected to raise production and consumption of brown rice in the Philippines, and make it affordable and readily available to all types of consumers – children and adults, rich and poor.
Brown rice is the whole grain or unpolished version of white rice with its bran retained and contains superior amount of protein, dietary fiber, vitamins, minerals, and antioxidants that can help control blood sugar level, lower bad cholesterol, prevent heart disease and the risk of developing cancer. (jaypeeyap@ymail.com/PN)
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