The ordinary brown rice has a shelf life of one to two months. With the superheated steam treatment system (SSTS), brown rice can last for nine months without spoilage and rancid flavor.
This was discussed by Dr. Dominic S. Guevarra during the National Science and Technology Week (NSTW) 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, “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 Techno Forum. This 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 through SSTS. 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 the brown rice has been exposed.
MIRDC designed and developed two types of machine: the Batch-type and the Continuous-type SSTS. Guevarra said 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 has 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. 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 DOST-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.