Gelatinization induced whole grain rice fortification technology
Year: 2025
Type: article
Abstract: This study reports gelatinization induced whole grain rice fortification (GIWGRF) technology through micronutrient solution soaking, further gelatinization, and drying of pregelatinized rice. Rice with 57.06 ± 3.11 % degree-of-gelatinization (DG) preventing soaking-induced fissure formation (up to 55.40 ± 1.04 % dry basis moisture gain) was soaked in NaFeEDTA-solution (1063 mg/230 mL per 500 g of rice), steamed at 105 °C for 60, 80, 100, 120, and 140 s (acquiring 66 ± 2.42 %, 71 ± 2.27 %, 77 ± 1.96 %, 82 ± 1.86 %, and 87 ± 1.53% DG) and dried at 38 ± 2 °C to 14.11 ± 3.56 % db moisture-content. Gelatinization induced whole grain fortified rice kernel (GIWGFRK) steamed for 60, 80, and 100 s did not exhibit fissures, offered 98 % micronutrient uptake with its 60 %, 67 %, and 73 % washing and 30.88 %, 47.91 %, and 64.01% cooking retention. Rice steamed for 120 and 140 s resulted in fissures with breakage (5 and 10 %) but offered 98 % micronutrient uptake with 80 % and 90 % washing and 70.33 % and 84.12 % cooking retention. All fortified samples offered similar physicochemical and cooking properties, suggesting GIWGRF as a practical approach for whole grain rice fortification.
Source: Journal of Cereal Science
Authors: Ankanksha Kumari, Anupam Roy
Institution: Birla Institute of Technology, Mesra
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $3,930
Award: G1467504006
OpenAlex ID: W4407893918