Iron-zinc fortified extruded rice analogues in cooking quality and sensory attributes
Paper Details
Iron-zinc fortified extruded rice analogues in cooking quality and sensory attributes
Abstract
Globally iron and zinc deficiencies are among the most widespread micronutrient deficiencies. Development of nutrient‐dense food formulations has been proposed as a means to combat this menace. Extrusion processing is a most feasible alternative for manufacturing fortified foods. Current study optimized the extrusion processing to develop iron-zinc fortified rice via pilot-scale co-rotating twin-screw extruder. Super Basmati rice variety were fortified with NaFe EDTA+ Zn2SO4, 50:20 (T1), NaFe EDTA+ ZnO, 60:20 (T2), Elemental iron+Zn2SO4, 50:30 (T3), Elemental iron+ ZnO, 60:30 (T4) extruded and stored for three months. Cooking quality and sensory attributes of extruded rice were carried out. It was observed that extruded rice contained protein 7.01±0.49% whereas iron and zinc were 0.85±0.06 and 1.23±0.02mg/ 100g, respectively. However progression in storage led to non-significant decrease of iron and zinc contents during storage. Amylose contents varied non-significantly ranging from 23.64±1.14 to 23.98±0.25g/ 100g respectively, during three months. Likewise, alkali spreading factor (2.64±0.12 to 3.53±0.14), elongation (2.69±0.14 to 4.05±0.72g/ 100g), volume expansion ratio (0.779±0.05 to 3.70±1.32g/ 100g) and water absorption ratios (0.788±0.02 to 2.07±0.13g/ 100g) were improved significantly during storage. However, non-substantial impact over organoleptic properties was recorded. Moreover, the developed rice samples showed improved cooking quality attributes along with satisfactory consumer acceptability scores thus serve as credential for the technique appropriation.
AACC. 2000. Approved Methods of American Association of Cereal Chemists, the American Association of Cereal Chemistry. Inc., St. Paul, MN.
Anjum FM, Pasha I, Bugti MA, Butt MS. 2007. Mineral composition of different rice varieties and their milling fractions. Pakistan Journal of Agricultural Sciences 44, 332-336.
AOAC. 2006. Official Methods of Analysis of the Association of Official Analytical Chemists, 18th Ed. AOAC Press, Arlington, VA, USA.
Black RE, Victora CG, Walker SP, Bhutta ZA, Christian P, de Onis M, Ezzati M, Grantham-Mcgregor S, Katz J, Martorell R, Uauy R. 2013. Maternal and child undernutrition and overweight in low-income and middle-income countries. Lancet 382, 427-451.
Butt MS, Anjum FM, Rehman S, Nadeem T, Sharif MK, Anwer M. 2008. Selected quality attributes of fine basmati rice: Effect of storage history and varieties. International Journal of Food Properties 11, 698-711.
Daniels MJ, Marks BP, Siebenmorgen TJ, Mcnew RW, Meullenet JF. 1998. Effects of long‐grain rough rice storage history on end‐use quality. Journal of Food Science 63, 832-840.
Darnton-Hill I, Neufeld L, Vossenaar M, Osendarp S, Martinez H. 2017. Large-scale food fortification: an overview of trends and challenges in low- and middle-income countries in 2017. ISBN: 978-0-9959892-2-1.
Darnton-Hill I. 2012. Global burden and significance of multiple micronutrient deficiencies in pregnancy. In Meeting micronutrient requirements for health and development 70, pp. 49-60.
Gong-Yuanssheng Y, Yao-Huiyuan H. 2001. Purification and identification of gamma-oryzanol from rice bran. Journal of the Chinese Cereals and Oils Association 16, 30-34.
Haider BA, Bhutta ZA. 2015. Neonatal vitamin A supplementation: time to move on. Lancet 385, 1268-1271.
Kim HY, Ko J, Kang S, Tenhunen J. 2013. Impacts of climate change on paddy rice yield in a temperate climate. Global Change Biology 19, 548-562.
Kuong K, Laillou A, Chea C, Chamnan C, Berger J, Wieringa FT. 2016. Stability of vitamin a, iron and zinc in fortified rice during storage and its impact on future national standards and programs-case study in Cambodia. Nutrients 8, 51.
Le HT, Joosten M, Van der bijl J, Brouwer ID, De Graaf C, Kok FJ. 2007. The effect of NaFeEDTA on sensory perception and long term acceptance of instant noodles by Vietnamese school children. Food Quality and Preference 18, 619-626.
Lee BY, Yoon IH, Tetsuya I, Ikuji K, Tetsujiro O. 1989. Cooking quality and texture of Japonica-Indica breeding type and Japonica type, Korean rice. Korean Journal of Food Science and Technology 21, 613-618.
Li Y, Diosady LL, Jankowski S. 2008. Effect of iron compounds on the storage stability of multiple‐fortified Ultra Rice. International Journal of Food Science and Technology 43, 423-429.
Mehansho H, Mannar MGV. 1999. Mineral fortification in developing countries In: Hurrell, R. (Ed). The mineral fortification of foods. Leatherhead Pub. UK pp. 213-214.
Meilgaard MC, carr BT, Civille GV. 2006. Sensory evaluation techniques. 4th Edition, CRC Press, Boca Raton.
Moretti D, Lee TC, Zimmermann MB, Nuessli J, Hurrell RF. 2005. Development and evaluation of iron‐fortified extruded rice grains. Journal of Food Science 70, 330-336.
NNS (National Nutrition Survey Pakistan). 2011. National Nutrition Survey Report. Nutrition Wing, Cabinet Division, Government of Pakistan.
Pinkaew S, Wegmuller R, Hurrell R. 2012. Vitamin A stability in triple fortified extruded, artificial rice grains containing iron, zinc and vitamin A. International Journal of Food Science and Technology 47, 2212-2220.
Porasuphatana S, Chavasit V, Vasinrapee S, Suthutvoravut U, Hurrell RF. 2008. Production and shelf stability of multiple-fortified quick-cooking rice as complementary food. Journal of Food Science and Technology 3, 359-366.
Prasad AS. 2012. Discovery of human zinc deficiency: 50 years later. Journal of Trace Elements in Medicine and Biology 26, 66-69.
Sodhi NS, Singh N, Arora M, Singh J. 2003. Changes in physic chemical, thermal, cooking and textural properties of rice during aging. Journal of Food Processing and Preservation 27, 387-400.
Steel RGD, Torrie JH, Dickey DA. 1997. Principles and procedures of statistics: A biometrical approach. 3rd ed. McGraw Hill Book Co. Inc. New York. 400-428.
Thurnham DI. 2013. Nutrition of adolescent girls in low- and middle-income countries. Sight and Life 27, 26-37.
Verma DK Srivastav PP. 2017. Proximate composition, mineral content and fatty acids analyses of aromatic and non-aromatic indian rice. Rice Science 24, 21-31.
Zubair M, Anwar F, Ashraf M, Uddin MK. 2012. Characterization of high-value bioactives in some selected varieties of Pakistani rice (Oryza sativa L.). International Journal of Molecular Sciences 13, 4608-4622.
Asad Naeem, Zarina Mushtaq, Muhammad Imran, Nosheen Asghar, Farhat Jabeen, Faqir Muhammad Anjum (2019), Iron-zinc fortified extruded rice analogues in cooking quality and sensory attributes; IJB, V15, N3, September, P425-434
https://innspub.net/iron-zinc-fortified-extruded-rice-analogues-in-cooking-quality-and-sensory-attributes/
Copyright © 2019
By Authors and International
Network for Natural Sciences
(INNSPUB) https://innspub.net
This article is published under the terms of the
Creative Commons Attribution License 4.0