Iron loss in dehulled, milled, washed, and cooked rice
2004
Candelaria, N.A. | Abilgos, R.G. | Manaois, R.V.,Philippine Rice Research Inst., Maligaya, Science City of Munoz, Nueva Ecija (Philippines)
Postharvest practices of rice affect the quantity and quality of nutrients available for consumption. Previous studies have shown that some rice varieties have high iron (Fe) in their dehulled form but only minimal amount in milled and cooked forms. The effect of dehulling, milling, washing, and cooking on the iron content of IR68144, Dinorado, PR256, JP1, and Wagwag were studied. These four varieties with high iron content in their brown rice were dehulled, milled, washed, and cooked as typically done in the household. Samples were collected and prepared for the grain iron content determination using the UV-Vis Spectrophotometer (Hitachi U-3210). Results showed differences in the percentage of iron loss among the four rice varieties. Dinorado had the highest percent iron loss while IR68144 had the lowest decrease in iron content. Dehulling caused a significant loss of iron from the rice grain since most of the mineral is in the bran. Washing made the greatest loss of iron in Wagwag.
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