Kumari Ankanksha, Ahuja Ujala, Pandey Manish Kumar, Roy Anupam
Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand 835215, India.
Centre for Quantitative Economics and Data Science, Birla Institute of Technology, Mesra, Ranchi, Jharkhand 835215, India.
Food Chem. 2025 Mar 15;468:142455. doi: 10.1016/j.foodchem.2024.142455. Epub 2024 Dec 14.
This study presents a novel gelatinization-induced whole-grain rice fortification (GIWGRF) technology using a microwave-assisted screw conveying spraying and drying setup (MASCSD). The process involves microwave-assisted soaking of pregelatinized rice in a micronutrient solution, followed by steam-assisted gelatinization and drying. Rice with an initial degree of gelatinization (DG) of 58.87 ± 2.11 % was subjected to microwave-assisted spray-soaking with NaFeEDTA solution (2125 mg/400 mL) at 0.6 kW/kg microwave power density (MPD) for 20 min, achieving approximately 50 % moisture content. The rice was then steamed for 100 s to enhance gelatinization and micronutrient embedding, increasing DG from 58.23 ± 3.50 % to 75.86 ± 4.15 %. Subsequently, the rice was microwave-assisted dried at 0.6 kW/kg MPD for 65 min, resulting in a final moisture content of 13.21 ± 2.71 % (db). GIWGFRK exhibits similar physicochemical and cooking properties and offers 97.12 ± 2.26 % micronutrient uptake during spray soaking, 89.19 ± 2.33 % washing retention, and 65.77 ± 4.19 % cooking retention. Thus, this technique can be suggested as a practical approach to whole-grain-rice-fortification.
本研究提出了一种新型的糊化诱导全谷物大米强化（GIWGRF）技术，该技术采用微波辅助螺旋输送喷雾干燥装置（MASCSD）。该过程包括将预糊化大米在微量营养素溶液中进行微波辅助浸泡，然后进行蒸汽辅助糊化和干燥。将初始糊化度（DG）为58.87±2.11%的大米在0.6kW/kg微波功率密度（MPD）下用NaFeEDTA溶液（2125mg/400mL）进行微波辅助喷雾浸泡20分钟，使水分含量达到约50%。然后将大米蒸煮100秒以增强糊化和微量营养素嵌入，使DG从58.23±3.50%增加到75.86±4.15%。随后，大米在0.6kW/kg MPD下进行微波辅助干燥65分钟，最终水分含量为13.21±2.71%（干基）。GIWGFRK具有相似的物理化学和烹饪特性，在喷雾浸泡过程中的微量营养素吸收率为97.12±2.26%，洗涤保留率为89.19±2.33%，烹饪保留率为65.77±4.19%。因此，该技术可被认为是一种全谷物大米强化的实用方法。
