Zinc fortification of whole rice grain through parboiling process

Abstract

The present study evaluated the effectiveness of zinc (Zn) fortification in a parboiling process for improving Zn density in parboiled-polished rice and its potential bioavailability in the human diet. Fortification of Zn in whole paddy rice grain with 50–400 mg Zn/kg paddy rice, during parboiling, increased Zn concentrations in polished-parboiled rice from 1.3 to 4.5 times those in unfortified parboiled rice. The added Zn rapidly penetrated into parboiled rice grains in the initial soaking process before saturation. There was an exponential correlation between Zn concentrations in unpolished (r = 0.63) (p

Citation

Prom-u-thai, C.; Rerkasem, B.; Cakmak, I.; Huang, L. Zinc fortification of whole rice grain through parboiling process. Food Chemistry (2010) 120 (3) 858-863. [DOI: 10.1016/j.foodchem.2009.11.027]

Zinc fortification of whole rice grain through parboiling process

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