Effect of iron and folic acid fortification on in vitro bioavailability and starch hydrolysis in ready-to-eat parboiled rice

Elizabeth Devi Wahengbam*, Arup Jyoti Das, Brian Desmond Green, Joanna Shooter, Manuj Kumar Hazarika

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)
132 Downloads (Pure)

Abstract

Iron (Fe) and folic acid (FA) fortified parboiled rice was produced by applying ‘brown rice parboiling’ method. The effect of milling and the effectiveness of fortification were tested in relation to the amount of bioaccessible and bioavailable form of Fe and FA. An in vitro starch hydrolysis assay was employed to assess the effect on simulated glycaemic index (GI). The % bioaccessiblity of Fe and FA in the unmilled fortified rice were in the range of 57.6–65.8%, and 55.1–91.9%, respectively. The % bioavailability in the unfortified parboiled rice was negligible as compared to Fe (14.7–32.1%) and FA (13.5–27.5%) fortified rice. The GI of unfortified and fortified parboiled rice samples was in the range of 56–69, which was lower than the raw rice. The results demonstrated that this approach can be a novel and rapid method to produce micronutrient enhanced ready-to-eat rice.

Original languageEnglish
Pages (from-to)39-46
JournalFood Chemistry
Volume292
Early online date11 Apr 2019
DOIs
Publication statusPublished - 15 Sep 2019

Keywords

  • Bioaccessibility
  • Bioavailability
  • Brown rice
  • Fortification
  • Glycaemic index
  • Micronutrients
  • Parboiling

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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