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.
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