Department of Food Engineering and Technology, Tezpur University, Tezpur, India.
Institute for Global Food Security, Queen's University, Belfast, Belfast, UK.
J Sci Food Agric. 2019 May;99(7):3434-3442. doi: 10.1002/jsfa.9561. Epub 2019 Feb 6.
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.
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.
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.
大米是许多人的主食，但它不是微量营养素的良好来源。半熟加工过程会引起大米的几种理想变化：它提高了可用微量营养素的保留率，对于低直链淀粉品种而言，它降低了烹饪要求。在糙米的半熟加工过程中，如果在富含微量营养素的溶液中进行浸泡，则会影响强化。本研究旨在研究通过低直链淀粉大米的糙米半熟加工工艺进行锌强化的方法的适用性。
应用糙米半熟加工工艺进行锌强化的方法增加了糙米的锌含量。碾磨导致每克谷物的锌含量减少，表明锌在外壳层的浓度很高。经过碾磨和未碾磨的大米在烹饪后都能保留超过 86%的锌。锌强化对生大米的颜色值没有显著影响（P≤0.05）。在 60°C 下复水 25 分钟后，锌强化大米的硬度值与煮熟的大米相似。
通过糙米半熟加工进行锌强化的方法是一种实用的方法，可以生产强化锌的半熟加工大米，以满足低直链淀粉品种对锌缺乏的需求，并降低烹饪要求。© 2019 化学工业协会。
