Fortification of zinc in a parboiled low-amylose rice: effects of milling and cooking

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

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)
70 Downloads (Pure)

Abstract

BACKGROUND: Rice is a staple diet for many people, however, it is not a good source of micronutrients. The process of parboiling induces several desirable changes in rice: it improves the retention of available micronutrients, and in the case of low-amylose varieties it eases the cooking requirement. During parboiling of brown rice, when soaking is conducted in micronutrient-rich solutions, it affects fortification. This study is aimed at examining the suitability of the method of zinc fortification by a brown rice parboiling process in a low-amylose rice. 

RESULTS: Application of the method of zinc fortification by a brown rice parboiling process increased the zinc content in unmilled rice. Milling caused a reduction in zinc content per gram of grain, indicating a high concentration of zinc at the outer layer. Both milled and unmilled rice could retain more than 86% of zinc upon cooking. Changes in colour values in uncooked rice, due to zinc fortification, were non-significant at P ≤ 0.05. Rehydration of zinc-fortified rice at 60 °C for 25 min yielded hardness values similar to that of its cooked form. 

CONCLUSION: The method of zinc fortification by brown rice parboiling is a pragmatic way to produce zinc-fortified parboiled rice to combat zinc deficiency with a reduced cooking requirement from a low-amylose rice variety.

Original languageEnglish
Number of pages9
JournalJournal of the Science of Food and Agriculture
Early online date04 Jan 2019
DOIs
Publication statusEarly online date - 04 Jan 2019

Keywords

  • brown rice
  • colour
  • ready-to-eat
  • texture
  • zinc fortification

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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