Fortification of rice with vitamins Bi , B5, and B6 through surface modification and absorption
2018
Tiozon, R.N. Jr
Rice is an important staple food that provides dietary energy supply to almost half of the world's population. However, milling process is applied to improve many properties of rice often remove most of its nutritional contents. Rice fortification is therefore sought to improve the daily intake of essential nutrients and address malnutrition and other health issues of the vast majority of the human population. Surface modification through sonication is a simple and convenient technique in making the rice kernel more porous and susceptible for absorption of vitamins such as folic acid. Through this technique, levels of folic acid can be enhanced in rice kernels leading to its fortification. A range of conditions (i.e. soaking for 1, 2, and 3 h with folic acid concentrations of 50, 100, and 200 ppm and milled for 0 s, 60 s, and 120 s at room temperature) will be used to investigate the uptake of folic acid in the fortified rice. The quality of fortified rice will be evaluated based on the head rice yield (HRY), kernel dimensions, and color. The amount of folic acid before and after cooking will be measured using gradient elution in HPLC. Sensory evaluation will be performed to determine its visual and taste acceptability.
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