Characterization of a novel folic acid-fortified ready-to-eat parboiled rice

Elizabeth D. Wahengbam*, Brian D. Green, Manuj K. Hazarika

*Corresponding author for this work

Research output: Contribution to journalArticle

1 Citation (Scopus)
20 Downloads (Pure)

Abstract

Background and objectives: A low-amylose rice, chokuwa, known for yielding no-cooking rice on parboiling, is subjected to brown rice parboiling. During the soaking step, brown rice was soaked in aqueous solutions of folic acid (FA) at five different concentrations (0.25–4.0 g/L). FA-fortified parboiled rice was milled for 30 and 60 s and investigated for the effects of FA fortification and milling on product characteristics. Findings: Folic acid content in the unmilled fortified product was as high as 1.091 g/kg for FA concentration in soak water of 4.0 g/L. On rehydration for 25 min at 60°C, different products soften to hardness values of 152–172 g. A V-type diffraction pattern was observed. Fortification improved the pasting properties, and a slight increase in yellowness was observed. Fourier transform infrared spectroscopy revealed an O–H bond stretching at the band range of 3,000–3,600 cm −1 , and a very small peak at the band range of 1,740–1,750 cm −1 which was attributed to C=O bond stretching. Conclusions: Fortification elevated the total FA content in the parboiled product. The product retained its no-cooking characteristics, and textural and physicochemical properties remain favorable with slight yellowing effects upon FA fortification. Significance and novelty: The study suggests the approach as a pragmatic way to obtain FA-fortified ready-to-eat rice to combat FA deficiency among needy people.

Original languageEnglish
Pages (from-to)439-446
Number of pages8
JournalCereal Chemistry
Volume96
Issue number3
Early online date21 Feb 2019
DOIs
Publication statusPublished - 10 May 2019

Keywords

  • brown rice parboiling
  • folic acid fortification
  • low-amylose rice
  • no-cooking characteristics
  • ready-to-eat product
  • textural properties

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

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