FORTIFICATION OF RICE WITH MICRONUTRIENTS (IRON & FOLIC ACID )THROUGH PARBOILING
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Date
2022-08-18
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guntur
Abstract
micronutrient deficiency in countries with high per capita rice consumption. In exicisting
technologies of rice fortification are encounted related to color, taste, a loss of micronutrients
during washing and cooking and high capital cost. Fortification through parboiling is an
innovative technology to increase the micronutrients like iron and folic acid. Fortification of
micronutrients through parboiling, which involves the addition of micronutrients to the
soaking water that provides absorption of micronutrients into the lattice structure of
endosperm through water, distribution of micronutrients along with starch granules
throughout the endosperm therefore no loss of micronutrients occurs during washing and
cooking.
Three paddy cultivars MTU7029, IR64 and MTU1010 were procured for parboiling;
these cultivars are suitable for parboiling in Andhra pradesh. An effect of soaking
temperature (60, 65 and 70° C), soaking time (2, 3 and 4h) and concentration of fortificants
(iron- 0.1, 0.2 and 0.3 g/100 g: folic acid – 0.2, 0.3 and 0.4 g/100 g) on iron and folic acid
fortification of rice were studied using Response surface methodology (RSM). Optimized
process parameters for iron and folic acid fortified rice was obtained at 65 °C for 3h, the
fortificant concentration for NaFeEDTA 0.2g /100g and the folic acid concentration
0.3g/100g by Design expert analysis.
The physico- chemical properties of rice such as size, moisture content, protein, ash,
fat, carbohydrates, iron and folic acid were determined in all three cultivars. The Physicochemical
properties (fat, protein, ash and carbohydrates) of fortified rice were similar to
parboiled rice, whereas, retention of iron and folic acid were more in fortified rice compared
to parboiled rice. The retention of iron and folic acid in three cultivars before polishing were
26, 23.5 and 22.5 mg/100 g for iron and 527.34, 458.33 and 412 μg/100 g for folic acid in
Name of the Author : GANJAHALLI VANI
Title of the thesis : FORTIFICATION OF RICE WITH
MICRONUTRIENTS (IRON AND FOLIC
ACID) THROUGH PARBOILNG
Degree to which it is
submitted
:
Master of Technology
Faculty : Agricultural Engineering
Major field of study : PROCESSING AND FOOD ENGINEERING
Major Advisor : Dr. P.V.K. JAGANNADHA RAO
University : Acharya N.G Ranga Agricultural University
Swarna, IR64 and MTU1010 respectively. The percent iron and folic acid decreased from
brown rice to polished rice was ranging 30 to 35% and 38 to 42%, respectively.
The head rice yield of parboiled rice and fortified rice were similar and these
values are high when compared to raw rice. In rice colour values, L* values were decreased
and b* values were increased in fortified parboiled rice as compared to raw rice in all
cultivars. The cooking time of parboiled rice is more as compared to the raw rice in among
the cultivars. The shorter cooking time was found for IR64 parboiled rice followed by
MTU1010 and MTU7029. The minimum predicted storage life was observed as 304 days for
folic acid fortified rice with IR64 cultivar packed in LDPE packaging material and maximum
predicted storage life as 590 days was obtained for MTU7029 iron fortified rice packed in PP
packaging material. This shows that the fortified parboiled rice can be stored 10 to 19
months. The good rankings were shown in sensory evaluation for iron and folic acid fortified
rice. The results revealed that fortified rice has good acceptance on par with parboiled rice for
three varieties. The cost of fortified rice was less compared to commercially available
capsules for similar intake of iron and folic acid.
Keywords: Fortification, parboiling, Iron, Folic acid, Response Surface Methodology,
Physico- chemical properties, Swarna, IR64 and MTU 1010.
Description
FORTIFICATION OF RICE WITH MICRONUTRIENTS (IRON & FOLIC ACID )THROUGH PARBOILING