BIOACTIVATION AND MINERAL FORTIFICATION OF ROUGH RICE (Oryza sativa L.)
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Date
2020-12-28
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University of Agricultural Sciences, Bangalore
Abstract
The present study was undertaken to identify suitable bioactivation and fortification method, to study milling properties, physical, cooking properties, organoleptic and shelf life, anti-nutritional factors like phytic acid, bio-accessibility of iron, zinc and calcium in fortified rice. Rice variety Gangavati sona, Sambha masuri and Thanu were fortified with micronutrients through parboiling and germination. Four
treatments were employed for fortification. Maximum iron content was observed in Sambha masuri T4C4 with 5.27 mg/ 100 g whereas highest zinc (5.53 mg/100g) and calcium content were recorded in T2C4 and T4C4 of Gangavati sona respectively. Head rice yield of fortified rice ranged from 70.48 to 78.95 per cent in Gangavati sona, 69.40 to 77.50 per cent in Sambha masuri and 71.58 to 78.59 per cent in Thanu. Fortificants did not have negative impact on acceptability of fortified rice. A positive correlation was established among the cooking properties, water uptake ratio, gelatinization temperature
and volume expansion ratio. Highest bio-accessible iron (1.15 mg/100g) was observed in Sambha masuri. Fortified Gangavati sona rice had maximum bio-accessible zinc (1.15 mg/100g) and calcium (7.87 mg/100g). Unfortified brown rice, zinc fortified brown rice exhibited increase free fatty acid content with increase in storage duration, contradictorily, iron and zinc fortified brown had decreased free fatty acid content in all the varieties. Therefore, fortification of rice with zinc and calcium through parboiling canbe a medium to reduce malnutrition