Vitamin fortified rice grain using spraying and soaking methods

Kyritsi, A; Tzia, C; Karathanos, VT

dc.contributor.author	Kyritsi, A	en
dc.contributor.author	Tzia, C	en
dc.contributor.author	Karathanos, VT	en
dc.date.accessioned	2014-03-01T01:37:32Z
dc.date.available	2014-03-01T01:37:32Z
dc.date.issued	2011	en
dc.identifier.issn	0023-6438	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/21546
dc.subject	Fortification	en
dc.subject	Rice	en
dc.subject	Soaking	en
dc.subject	Spraying	en
dc.subject	Vitamin retention	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Cooked rice	en
dc.subject.other	Fortification	en
dc.subject.other	High concentration	en
dc.subject.other	Milled rice	en
dc.subject.other	Nutrient concentrations	en
dc.subject.other	Oven drying	en
dc.subject.other	Physical treatments	en
dc.subject.other	Rice	en
dc.subject.other	Rice cooking	en
dc.subject.other	Rice grains	en
dc.subject.other	Rice kernels	en
dc.subject.other	Rice samples	en
dc.subject.other	Soaking	en
dc.subject.other	Soaking method	en
dc.subject.other	Grain (agricultural product)	en
dc.subject.other	Leaching	en
dc.subject.other	Military engineering	en
dc.subject.other	Nutrition	en
dc.subject.other	Vitamins	en
dc.title	Vitamin fortified rice grain using spraying and soaking methods	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.lwt.2010.06.001	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.lwt.2010.06.001	en
heal.language	English	en
heal.publicationDate	2011	en
heal.abstract	The objective of this work was to fortify three types of rice grains (brown, white milled and parboiled) with B complex vitamins (B-1, B-2, B-3, B-5, B-6, B-12), using two different physical treatment methods, (1) soaking of whole dehusked or milled rice kernels in vitamin solutions at 90 degrees C for 15 min and (2) full spraying of whole kernels with vitamin solution at 35 degrees C, both followed by oven drying. Various nutrient concentrations were added and the vitamin retention of dried fortified as well as of cooked rice were determined. Fortified rice was evaluated based on vitamin retention, estimated as the percentage of vitamin in rice after fortification treatment versus the total amount of added plus its initially vitamin quantity. It was found that the average retention of all vitamins in dried rice was high and varied from 54.3% to 85.3% for the spraying and from 53.5% to 76.2% for the soaking method respectively. After rice cooking, the retention was maintained in sufficient level (>70%) for all vitamins except for B12. When excess of water was used for cooking, the water-soluble vitamins were leached; however a significant amount of vitamins still remained, varying from 13.5% (B-12) to 51.2% (B-1). The good retention of vitamins, even after cooking, achieved applying these relatively simple techniques, may be attributed to the absorption and diffusion of vitamins in the interior of rice kernels in high concentrations. Dried fortified rice samples properties were evaluated. (C) 2010 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCIENCE BV	en
heal.journalName	LWT - Food Science and Technology	en
dc.identifier.doi	10.1016/j.lwt.2010.06.001	en
dc.identifier.isi	ISI:000283289500045	en
dc.identifier.volume	44	en
dc.identifier.issue	1	en
dc.identifier.spage	312	en
dc.identifier.epage	320	en