Production of vitamin fortified rice by cross-linking
1998
Piyatida Khemsook
Production of vitamin fortified rice by cross-linking in order to reduce the losses of vitamins during washing and cooking was investigated. Polished rice was soaked in vitamins (niacin and vitamin B6) solution and then cross-linked with acetaldehyde under acidic condition. The grains were then dried in an oven to reduce moisture content to less than 14 percent. This product was known as premix. The fortified rice was obtained by blending the premix with normal polished rice at the ratio of 1:199. Three polished rice varieties namely Sao Hai, Horm Mali and Khao Ta Hang were used as a raw material in this study. The moisture content of these three rice varieties was ranging from 11.29-11.61 percent. Their niacin and vitamin B6 contents were ranging from 1.79 to 1.92 and 0.17 to 0.18 mg per 100 g dry weight basis, respectively. The premix made from these three rice varieties contained niacin and vitamin B6 in the range of 1008.33-1016.67 and 211.11-217.77 mg per 100 g dry weight basis, respectively. The L-value was almost the same (66.47-66.88) but a-value was ranging from (-0.70) to (-0.41) and b-value ranging from 12.00 to 13.71. The niacin and vitamin B6 contents in fortified rice were about 6.90 and 1.30 mg per 100 g dry weight basis, respectively. The optimum condition for preparation of canned fortified rice in 300*407 can size by mixing fortified rice with acidified water at the ratio of 1:1.8 and processing in boiling water for 45 minutes. The retention of niacin and vitamin B6 of cooked fortified rice were about 71 and 98 percent, respectively. An investigation on shelf-life study under 40 and 50 deg C storage conditions, these products could be kept for 10 and 8 weeks, respectively, to obtain the niacin level equivalent to the niacin in brown rice (4.10 mg per 100 g dry weight basis). Therefore, under room temperature and supermarket temperature the products could be kept for about 11 and 14 weeks, respectively.
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