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Paper Information

Journal:   NUTRITION AND FOOD SCIENCES RESEARCH   NOVEMBER-DECEMBER 2014 , Volume 1 , Number SUPPL. (1); Page(s) 247 To 248.
 
Paper: 

COMPARISON OF QUALITY PROPERTIES, CONTENT AND RETENTION OF VITAMIN B1, FOLIC ACID AND IRON IN ENRICHED INSTANT RICE WITH ABSORPTION METHOD IN TWO IRANIAN AND INDIAN RICE VARIETIES

 
 
Author(s):  SASANIAN S.*, HABIBI F., GHIASI TARZI B.
 
* FOOD INDUSTRY, UNIVERSITY OF SCIENCE AND RESEARCH, TEHRAN, IRAN
 
Abstract: 

Background: Rice is one of the most important crops in the world, and half of the world depends on it. Due to increasing population, rising to be busy, expensive energy carriers and the loss of the vitamins B for removal of bran layers during milling and reducing the nutritional value of white rice to rinse the rice when cooking, need to be considered quick and easy ways to cook and also increase the nutritional value of cooked rice.
Methods: In order to evaluate and compare the quality and chemical characteristics and durability of vitamin B1 and folic acid in fortified instant rice, two samples of Iranian rice, Hashemi, and Indian rice, Mozhdeh, were selected in a randomized complete block factorial design and were evaluated in three replications. To make of instant rice enriched, 10 g of each variety were prepared and after soaking in 100 ml of distilled water with 300 mg vitamin B1, 30 mg of ferrous sulfate as a source of iron, 30 mg folic acid, and 2 grams of salt without iodine for 24 hours, with steaming and boiling water were cooked and after removing the water, dried in the oven at 50 ° C to 10% moisture. Cooking quality parameters and also content and durability of iron, vitamin B1 and folic acid were measured.
Results: Based on variance analysis data, iron content, vitamin B1 and folic acid absorption in both Iranian and foreign rice samples were significantly different from the control sample. And retention of nutrients added was also higher compared to the previous results reported. The gelatinization score was 4.9 in control sample of Hashemi variety and after instant rice procurement process and enrich the score was 6. It indicates that enriched Hashami instant rice requires less cooking time rather than its control sample. About elongation ratio in both of Iranian and Indian enriched rice samples, no significant differences were observed with respect to the control sample.
Conclusion: To explore the possibility of preparing instant rice enriched, we can recommend a proposal to make rice with quick and easy cooking and also we can enhance the nutritional value of rice by adding nutrients.

 
Keyword(s): INSTANT RICE, ENRICHED, FOLIC ACID, VITAMIN B1, IRON
 
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