Question

If there is a delay in oil extraction after bran is separated from the brown rice, the quality of rice bran oil deteriorates. Identify the suitable CAUSE and EFFECT for the deterioration in oil quality.

• A. Lipase activity; increase in FFA
• B. Oil hydrolysis; decrease in FFA
• C. Lipase activity; decrease in FFA
• D. Bran stabilization; decrease in lipase activity

Hint:

Rice bran must be stabilized (by heating or enzyme inactivation) immediately after milling to prevent lipase activity and excessive FFA formation.

Answer 1

The Correct Option is A

Step 1: Understand the problem.
- Rice bran contains high levels of lipase enzyme. - When bran is separated from rice and not processed quickly, the lipase remains active and hydrolyzes triglycerides.

Step 2: Effect of lipase action.
- Lipase hydrolyzes triglycerides → produces glycerol and **free fatty acids (FFA)**. - FFA content is a measure of oil deterioration and rancidity. - Thus, a delay in oil extraction leads to an **increase in FFA**.

Step 3: Analyze options.
- (A) Lipase activity → increase in FFA → Correct. - (B) Oil hydrolysis but decrease in FFA → incorrect (should increase). - (C) Lipase activity → decrease in FFA → incorrect (FFA cannot decrease). - (D) Bran stabilization → decreases lipase activity → true in processing, but the question asks about deterioration (so not correct here).

Step 4: Conclude.
The correct cause-effect pair is Lipase activity; increase in FFA. Final Answer: \[ \boxed{\text{(A) Lipase activity; increase in FFA}} \]