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Fortification of zinc in a parboiled low‐amylose rice: effects of milling and cooking
Author(s) -
Wahengbam Elizabeth D,
Green Brian D,
Hazarika Manuj K
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9561
Subject(s) - parboiling , zinc , fortification , micronutrient , brown rice , amylose , food science , chemistry , biofortification , food fortification , starch , organic chemistry
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. © 2019 Society of Chemical Industry