Impact of lipids removal on the color, cooking characteristics, textural properties, and UHPLC‐QToF‐IMS‐based metabolites of Indian brown rice using supercritical carbon dioxide

Abstract Background and Objectives The study investigated the effect of lipid extraction by using the supercritical carbon dioxide (sCO 2 ) process from brown rice (BR) of different Indian rice varieties (PB386, PB3, PB1121, PB1637, PR122, PR123, PR129, and PR113). BR was evaluated for color, pasting, cooking, and textural properties. UHPLC‐QToF‐IMS analysis was also carried out to make a comparison in fatty, phenolic, and amino acid profiles between BR of different varieties. Findings Defatted BR (DBR) from all varieties exhibited increased L * (Lightness) while lower a * (redness to greenness) and b * (yellowness to blueness) than BR. Cooking time and hardness decreased, and water uptake increased in both types of DBR. Defatting of BR increased peak viscosity while it decreased pasting temperature in all the varieties. Fatty acids and phenolic acids compounds decreased while minor increases in amino acids were observed on defatting in all the varieties. Conclusion Therefore, sCO 2 extraction was observed as a promising alternative to conventional methods like polishing to enhance the organoleptic and nutritional quality of the rice.