DOCSLIB.ORG

Sensory Acceptability and Nutrient Stability in Micronutrient-Fortified Soymilk Prepared in Small-Scale Batch Processes" (2019)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sensory Acceptability and Nutrient Stability in Micronutrient-Fortified Soymilk Prepared in Small-Scale Batch Processes Brigham Young University BYU ScholarsArchive Theses and Dissertations 2019-04-01 Sensory Acceptability and Nutrient Stability in Micronutrient- Fortified Soymilk Prepared in Small-Scale Batch Processes Dallin Max Hardy Brigham Young University Follow this and additional works at: https://scholarsarchive.byu.edu/etd BYU ScholarsArchive Citation Hardy, Dallin Max, "Sensory Acceptability and Nutrient Stability in Micronutrient-Fortified Soymilk Prepared in Small-Scale Batch Processes" (2019). Theses and Dissertations. 8284. https://scholarsarchive.byu.edu/etd/8284 This Thesis is brought to you for free and open access by BYU ScholarsArchive. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of BYU ScholarsArchive. For more information, please contact [email protected], [email protected]. Sensory Acceptability and Nutrient Stability in Micronutrient-Fortified Soymilk Prepared in Small-Scale Batch Processes TITLE PAGE Dallin Max Hardy A thesis submitted to the faculty of Brigham Young University in partial fulfillment of the requirements for the degree of Master of Science Michael L. Dunn, Chair Oscar A. Pike Frost M. Steele Department of Nutrition, Dietetics, and Food Science Brigham Young University Copyright © 2019 Dallin Max Hardy All Rights Reserved ABSTRACT Sensory Acceptability and Nutrient Stability in Micronutrient-Fortified Soymilk Prepared in Small-Scale Batch Processes Dallin Max Hardy Department of Nutrition, Dietetics, and Food Science, BYU Master of Science Fortified and unfortified soymilk were produced from the same production batches for comparative evaluation. Fortification included a comprehensive array of micronutrients of interest to community and humanitarian nutrition programs. The effects of time after fortification prior to cooling, cooling method, and light or dark refrigerated storage on the stability of 5 vitamins (vitamin A, vitamin C, thiamine, riboflavin, and folate) were investigated for both fortified and unfortified soymilk. Significant vitamin C loss (6%) and mild vitamin A isomerization occurred while soymilk was hot immediately following fortification. Cooling bottled soymilk in an ambient water bath or ice water bath made no difference in the levels of any of the vitamins measured. Significant loss of riboflavin (18%) and significant vitamin A isomerization to cis isomers other than 13-cis, resulting in loss of bioactivity, occurred during 12 days of light-exposed refrigerated storage. An increase of 13-cis isomer was observed in dark refrigerated storage but with no significant loss of vitamin A bioactivity. No significant degradation of any other vitamins occurred during 12 days of dark refrigerated storage. Sensory evaluation by a panel of youth and children revealed no significant preferences between fortified and unfortified soymilk excepting colour, for which property there was a slight preference for unfortified soymilk. Acceptable vitamin stability and sensory characteristics can be achieved in comprehensively fortified soymilk produced in small-scale batch processes with appropriate management of production and storage conditions. Keywords: fortification, vitamin, isomerization, mineral, micronutrient, soy, soymilk, beverage, processing, storage, stability, sensory, Ecuador ACKNOWLEDGEMENTS I’m grateful to the BYU Vitamin Analysis Lab analysts for running and re-running so many samples, including: Grace Park, Jason Kim, Seth Ellsworth, Fred Bassett, David Bae, Jacob Foist, Topher McNiel, Josh Lehr, Nathan Camp, Mark Johnson, Eliza Lawrence, Erin Hiatt, Parker Dunn, Garth Lee, Murphy Campbell, Brad Bae, and Muriel Johnson. I’d also like to thank Dr. Michelle Lloyd and all the BYU Sensory Analysis Lab employees for their capable assistance with the sensory panel administration and data analysis. I am especially grateful to Jiping Zou for his masterful HPLC analysis skills, to Josh Lehr for heading up the sedimentation study, and to Jacob Foist for his generous and dedicated help with folate data analysis. I’d like to thank Marilyn Nash, Bridget Owen, Scott Buchannan, and Gnoc at NSRL for their generous support; Sondra Heaston & Sheri Palmer of the BYU Nursing Program for the Ecuador experiences; Carlos Teran, Soroya, and Yaneth, of DSM Colombia for the fortification premix; Hogar de Cristo and all the miracle workers serving there – especially Luis Tavara, Veronica Rosales, Marianella Holguin, Maricruz, and Mariogenia; and Dr. Doug Heiner, whose generous donation made the Ecuador portion of the project possible. I’m deeply grateful to my advising committee for their oversight and invaluable assistance – especially to Dr. Michael Dunn for the wonderful opportunities and experiences he has provided me, as well as for his patience with me, his faith in me, and his friendship. And I’d like to thank Hardy Nutritionals for giving me time off work to write, defend, and submit this thesis. Finally, I’d like to thank my wonderful wife, Heather, for breathing life and joy into every step of the journey with her unwavering support, encouragement, and love. TABLE OF CONTENTS TITLE PAGE ................................................................................................................................... i ABSTRACT .................................................................................................................................... ii ACKNOWLEDGEMENTS ........................................................................................................... iii TABLE OF CONTENTS ............................................................................................................... iv LIST OF TABLES ....................................................................................................................... viii LIST OF FIGURES ....................................................................................................................... ix Introduction ..................................................................................................................................... 1 Experimental Design ....................................................................................................................... 5 Experiments 1 & 2: Delayed Cooling and Cooling Method ...................................................... 6 Experiment 3: Light Exposure in Refrigerated Storage ............................................................. 7 Materials & Methods ...................................................................................................................... 8 Materials ..................................................................................................................................... 8 Methods ...................................................................................................................................... 9 Preparation of Fortification Premix ....................................................................................... 9 Soymilk Processing ................................................................................................................. 9 Premix Incorporation............................................................................................................ 10 Packaging, Cooling, Transport, & Sampling ....................................................................... 11 Refrigerated Storage Stability Study ..................................................................................... 12 Nutritional Analysis .............................................................................................................. 13 Sensory Evaluation ............................................................................................................... 17 Statistical Analysis ................................................................................................................ 18 iv Results ........................................................................................................................................... 19 Delayed Cooling ....................................................................................................................... 19 Cooling Method ........................................................................................................................ 22 Refrigerated Storage and Light Exposure ................................................................................. 23 Sensory Evaluation ................................................................................................................... 26 Discussion ..................................................................................................................................... 29 Conclusion .................................................................................................................................... 34 References ..................................................................................................................................... 36 APPENDICES .............................................................................................................................. 42 Appendix A: NSRL Soymilk Production & Study Design ...................................................... 42 Appendix B: DSM Premix Information and Composition ...................................................... 50 Appendix C: Detailed Analysis Methods ................................................................................ 52 Vitamin
Load more

Recommended publications
  • Guidelines on Food Fortification with Micronutrients
    GUIDELINES ON FOOD FORTIFICATION FORTIFICATION FOOD ON GUIDELINES Interest in micronutrient malnutrition has increased greatly over the last few MICRONUTRIENTS WITH years. One of the main reasons is the realization that micronutrient malnutrition contributes substantially to the global burden of disease. Furthermore, although micronutrient malnutrition is more frequent and severe in the developing world and among disadvantaged populations, it also represents a public health problem in some industrialized countries. Measures to correct micronutrient deficiencies aim at ensuring consumption of a balanced diet that is adequate in every nutrient. Unfortunately, this is far from being achieved everywhere since it requires universal access to adequate food and appropriate dietary habits. Food fortification has the dual advantage of being able to deliver nutrients to large segments of the population without requiring radical changes in food consumption patterns. Drawing on several recent high quality publications and programme experience on the subject, information on food fortification has been critically analysed and then translated into scientifically sound guidelines for application in the field. The main purpose of these guidelines is to assist countries in the design and implementation of appropriate food fortification programmes. They are intended to be a resource for governments and agencies that are currently implementing or considering food fortification, and a source of information for scientists, technologists and the food industry. The guidelines are written from a nutrition and public health perspective, to provide practical guidance on how food fortification should be implemented, monitored and evaluated. They are primarily intended for nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry.
    [Show full text]
  • Research Report 2014
    ANNUAL RESEARCH REPORT 2014 VOLUME XX CAMS RESEARCH 2014 FACTS & FIGURES 3,139,283.204 RO Total Budget 62 Research Projects in Total 29 Internal Grant Projects (10 awarded in 2014) 5 Strategic Projects (1 awarded in 2014) 28 Other Externally-Funded Projects (9 awarded in 2014) 376 Publications 109 Refereed Journals 6 Books (5 edited) 57 Book Chapters 165 Conference Presentations 14 Technical Reports 25 Others Annual Research Report 2014 Volume XX ii iii Table of Contents Page Foreword viii Research Committee in 2014 ix Introduction 3 Research Projects and Budgets 3 Internal Grant Research and Development Projects 4 His Majesty‘s Strategic Research Projects 7 Other Externally-Funded Research Projects 8 University Day 2014 15 Some Significant Research Completed in 2014 24 Summary of Internal Grant Projects Awarded in 2014 34 Summary of Strategic Research Proj Awarded in 2014 46 Research by Graduate Students Summary of Research Proposals - PhD Students 48 Thesis Abstracts of Postgraduate Students who 65 Graduated in 2014 (PhD & MSc) International Collaborations 96 Publications in 2014 106 Appendix - CAMS Research Profile in 2014 144 iv v List of Tables Table Title Page 1 Summary of research and development projects in 2014 3 2 Internally-funded research and development projects 4 awarded in 2014 3 Ongoing in 2014 - internally-funded research and 5 development projects awarded from previous years 4 Internally-funded research and development projects 6 completed in 2014 5 Strategic research project awarded in 2014 funded 7 through
    [Show full text]
  • Fortification of Rice with Vitamins and Minerals As a Public Health Strategy
    GUIDELINE: FORTIFICATION OF RICE WITH VITAMINS AND MINERALS AS A PUBLIC HEALTH STRATEGY GUIDELINE: FORTIFICATION OF RICE WITH VITAMINS AND MINERALS AS A PUBLIC HEALTH STRATEGY Guideline: fortification of rice with vitamins and minerals as a public health strategy ISBN 978-92-4-155029-1 © World Health Organization 2018 Some rights reserved. This work is available under the Creative Commons Attribution-NonCommercial-ShareAlike 3.0 IGO licence (CC BY-NC-SA 3.0 IGO; https://creativecommons.org/licenses/by-nc-sa/3.0/igo). Under the terms of this licence, you may copy, redistribute and adapt the work for non-commercial purposes, provided the work is appropriately cited, as indicated below. In any use of this work, there should be no suggestion that WHO endorses any specific organization, products or services. The use of the WHO logo is not permitted. If you adapt the work, then you must license your work under the same or equivalent Creative Commons licence. If you create a translation of this work, you should add the following disclaimer along with the suggested citation: “This translation was not created by the World Health Organization (WHO). WHO is not responsible for the content or accuracy of this translation. The original English edition shall be the binding and authentic edition”. Any mediation relating to disputes arising under the licence shall be conducted in accordance with the mediation rules of the World Intellectual Property Organization (http://www.wipo.int/amc/en/mediation/rules). Suggested citation. Guideline: fortification of rice with vitamins and minerals as a public health strategy. Geneva: World Health Organization; 2018.
    [Show full text]
  • United States Patent 19 11 Patent Number: 5,403,606 Kurachi 45 Date of Patent: Apr
    USOO5403606A United States Patent 19 11 Patent Number: 5,403,606 Kurachi 45 Date of Patent: Apr. 4, 1995 54 PROCESS OF MAKING ENRCHED 3,628,966 12/1971 Katsuya et al...................... 426/302 ARTIFICAL RICE 4,192,900 3/1980 Cheng ............. ... 426/579 5,211,977 5/1993 Hauser et al. ....................... 426/557 (75) Inventor: Hideo Kurachi, Nagoya, Japan FOREIGN PATENT DOCUMENTS Assignee: Japan Corn Starch Co., Ltd., Nagoya, (73) 4-69267 10/1991 Japan . Japan 4-13986 3/1992 Japan. 21 Appl. No.: 134,031 Primary Examiner-Helen Pratt 22 Filed: Oct. 12, 1993 Attorney, Agent, or Firm-Reising, Ethington, Barnard, Perry & Milton 51) Int. C. ............................................... A2D 2/36 (52) U.S. C. .................................... 426/446; 426/450; 57 ABSTRACT 426/451; 426/452; 426/455; 426/463; 426/464; A process of making an enriched artificial rice product 426/465 comprising by dry weight 50% to 98% of at least one 58 Field of Search ............... 426/549, 550, 555, 557, starch or starch derivative, 2% to 45% of at least one 426/560, 74, 72, 650, 803, 446, 450, 451, 452, enriching material, and 0.1% to 10% of at least one 455, 456, 463,464, 465 gelling hydrocolloid whereby the enriched artificial (56. References Cited rice product can be prepared with the cooking water U.S. PATENT DOCUMENTS being at least twice the volume of the rice. 3,620,762 11/1971. Yoshida et al. ..................... 426/626 11 Claims, No Drawings 5,403,606 1. 2 granules have a pasta-like texture. The high shear of the PROCESS OF MAKING ENRICHED ARTIFICIAL extrusion method used to form the granules destroys the RCE starch micro-particles giving rise to a product with a gummy texture unlike that of native rice.
    [Show full text]
  • WO 2010/020640 Al
    (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date 25 February 2010 (25.02.2010) WO 2010/020640 Al (51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every A23L 1/168 (2006.01) A23L 1/10 (2006.01) kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, (21) International Application Number: CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, PCT/EP2009/060671 DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, (22) International Filing Date: HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, 18 August 2009 (18.08.2009) KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, (25) Filing Language: English NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, (26) Publication Language: English SE, SG, SK, SL, SM, ST, SV, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (30) Priority Data: 08105059.3 18 August 2008 (18.08.2008) EP (84) Designated States (unless otherwise indicated, for every kind of regional protection available): ARIPO (BW, GH, (71) Applicant (for all designated States except US): DSM IP GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ASSETS B.V. [NITNL]; Het Overloon 1, NL-641 1 TE ZW), Eurasian (AM, AZ, BY, KG, KZ, MD, RU, TJ, Heerlen (NL).
    [Show full text]
  • Fortification of Rice: Technologies and Nutrients
    Ann. N.Y. Acad. Sci. ISSN 0077-8923 ANNALS OF THE NEW YORK ACADEMY OF SCIENCES Issue: Technical Considerations for Rice Fortification in Public Health Fortification of rice: technologies and nutrients Georg Steiger,1 Nadina Muller-Fischer,¨ 2 Hector Cori,1 and Beatrice´ Conde-Petit2 1DSM Nutritional Products AG, Kaiseraugst, Switzerland. 2Buhler¨ AG, Uzwil, Switzerland Address for correspondence: Georg Steiger, DSM Nutritional Products AG, Wurmisweg 576, Kaiseraugst, Aargau 4303, Switzerland. [email protected] This article provides a comprehensive review of the currently available technologies for vitamin and mineral rice fortification. It covers currently used technologies, such as coating, dusting, and the various extrusion technologies, with the main focus being on cold, warm, and hot extrusion technologies, including process flow, required facilities, and sizes of operation. The advantages and disadvantages of the various processing methods are covered, including a discussion on micronutrients with respect to their technical feasibility during processing, storage, washing, and various cooking methods and their physiological importance. The microstructure of fortified rice kernels and their properties, such as visual appearance, sensory perception, and the impact of different micronutrient formulations, are discussed. Finally, the article covers recommendations for quality control and provides a summary of clinical trials. Keywords: rice fortification; technologies; nutrients; vitamins; minerals Introduction: why rice fortification? accessible to people at the bottom of the income pyramid. Unpolished rice is a rich source of vita- Rice is a rich source of macro and micronutrients mins B1, B6, E, and niacin.2 During polishing, the in its unmilled form. During rice milling the fat majority (75–90%) of these vitamins are removed.
    [Show full text]
  • Human Nutrition in the Developing World
    Human nutrition in the developing world Food and Nutrition Series - No. 29 By Michael C. Latham Professor of International Nutrition Cornell University Ithaca, New York, USA FAO FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS ISSN 1014-3181 Rome, 1997 The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. David Lubin Memorial Library Cataloguing in Publication Data Latham, M.C. Human nutrition in the developing world (FAO Food and Nutrition Series No. 29) ISBN 92-5-103818-X ISSN 1014-3181 1. Human nutrition I. Title II. Series III. FAO, Rome (Italy) FAO code: 80 AGRIS: S01 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Information Division, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00100 Rome, Italy. © FAO 1997 Human nutrition in the developing world covers the most important nutritional problems of developing countries and suggests appropriate programmes and policies to address them. It provides sound science-based information on food, nutrients, the causes of malnutrition, nutritional disorders and their prevention.
    [Show full text]
  • Quotation *****Automatic Fortified Rice Kernel Making Machine***** 1
    April 2021 Quotation *****Automatic Fortified Rice Kernel Making Machine***** 1. Brief introduction of Botics Industries Private Limited Botics Industries Private Limited is the professional manufacturer of advanced effective extrusion Process machinery , we are the system integration designer, which offers optimized system solutions of the production process ,at the same time , provides customized configuration system. We own much property technology which brings break on both the machinery and the production process . The Testing Center combines testing , demonstrating and training ,offers technology application test according to clients’ requirements .To provide the best quality and super service is our core purpose , to make clients succeed with stable quality and competitive snack products is our constant pursuit. 2. Introduction of the reconstituted rice production line Botics Nutritional Rice Production Line is an another innovation of screw extrusion technology. The production line not only can use rice powder, corn powder etc as raw material, but also can add various nutritional elements into raw material, such as vitamins, mineral and dietary fiber. Then by twin screw extruder pelleting to produce nutrition redouble rice. The technology not only achieve to keep common rice original elements, but also supplement and redouble nutritional body element. Flow chart of Artificial Rice Production Line/Plant Milling Machine--Meal Mixer--Screw conveyor--Twin screw Extruder--Vibrating Separator -- Air Blower with cyclone discharger--Multi-layer dryer --Cooling Conveyor. About artificial rice: Artificial rice is a grain product made to resemble rice. It is usually made from broken rice, sometimes with the addition of other cereals, and often fortified with micronutrients, including minerals such as iron and zinc and vitamins, such as vitamin A and vitamin B.
    [Show full text]
  • Reconstituted Rice Kernels and Processes for Their
    (19) TZZ ¥__T (11) EP 2 317 875 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.: of the grant of the patent: A23L 7/143 (2016.01) A23L 7/10 (2016.01) 31.05.2017 Bulletin 2017/22 (86) International application number: (21) Application number: 09781953.6 PCT/EP2009/060671 (22) Date of filing: 18.08.2009 (87) International publication number: WO 2010/020640 (25.02.2010 Gazette 2010/08) (54) RECONSTITUTED RICE KERNELS AND PROCESSES FOR THEIR PREPARATION REKONSTITUIERTE REISKÖRNER UND VERFAHREN ZU IHRER HERSTELLUNG GRAINS DE RIZ RECONSTITUÉS ET PROCÉDÉS POUR LEUR PRÉPARATION (84) Designated Contracting States: (74) Representative: Rabanus, Birgit AT BE BG CH CY CZ DE DK EE ES FI FR GB GR DSM Nutritional Products AG HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL Patent Department PT RO SE SI SK SM TR Wurmisweg 576 4303 Kaiseraugst (CH) (30) Priority: 18.08.2008 EP 08105059 (56) References cited: (43) Date of publication of application: EP-A- 2 060 190 WO-A-86/01683 11.05.2011 Bulletin 2011/19 WO-A-88/01836 WO-A-2005/053433 FR-A- 1 530 248 US-A- 3 628 966 (73) Proprietor: DSM IP Assets B.V. US-A- 5 211 977 US-A- 5 403 606 6411 TE Heerlen (NL) (72) Inventor: STEIGER, Georg A-1190 Wien (AT) Note: Within nine months of the publication of the mention of the grant of the European patent in the European Patent Bulletin, any person may give notice to the European Patent Office of opposition to that patent, in accordance with the Implementing Regulations.
    [Show full text]
  • Moral Foods Series Editors: Christine R
    Moral Foods Series Editors: Christine R. Yano and Robert Ji-Song Ku Moral Foods THE CONSTRUCTION OF NUTRITION AND HEALTH IN MODERN ASIA Edited by Angela Ki Che Leung and Melissa L. Caldwell University of Hawai‘i Press Honolulu © 2019 University of Hawai‘i Press Library of Congress Cataloging-in-Publication Data Names: Leung, Angela Ki Che, editor. | Caldwell, Melissa L., editor. Title: Moral foods: the construction of nutrition and health in Modern Asia/edited by Angela Ki Che Leung and Melissa L. Caldwell. Description: Honolulu : University of Hawai‘i Press, [2019] | Series: Food in Asia and the Pacific | Includes bibliographical references and index. Identifiers: LCCN 2018041490 | ISBN 9780824876708 (cloth ; alk. paper) Subjects: LCSH: Diet—Asia. | Food habits—Asia. | Food consumption—Moral and ethical aspects—Asia. Classification: LCC GT2853.A78 M67 2019 | DDC 394.1/2095—dc23 LC record available at https://lccn.loc.gov/2018041490 Cover art: (right) Rice with sesame seeds in black bowl. Photo by Vitchakorn Koonyosying on Unsplash. (left) Macro photography of rice with bokeh light background. Photo by rawpixel on Unsplash. An electronic version of this book is freely available, thanks to the support of libraries working with Knowledge Unlatched. KU is a collaborative initiative designed to make high-quality books open access for the public good. The open-access ISBNs for this book are 9780824887629 (PDF) and 9780824887636 (EPUB). More information about the initiative and links to the open-access version can be found at www.knowledgeunlatched.org. The open access version of this book is licensed under Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0), which means that the work may be freely downloaded and shared for non-commercial purposes, provided credit is given to the author.
    [Show full text]
  • RICE in Human Nutrition
    AO Food and Nutrition Series No. 26 RICE in human nutrition Prepared in collaboration with FAO by Bienvenido O. Juliano Biochemistry Unit Plant Breeding, Genetics and Biochemistry Division International Rice Research Institute PUBLISHED WITH THE COLLABORATION OF THE INTERNATIONAL RICE RESEARCH INSTITUTE FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 1993 The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. David Lubin Memorial Library Cataloguing in Publication Data Juliana, B.O. Rice in human nutrition. (FAO Food and Nutrition Series. No. 26) ISBN 92-5-103149-5 1. Rice 2. Human nutrition I. Title II. Series III. FAO. Rome (Italy) IV. International Rice Research Institute, Los Baños, Laguna (Philippines) FAO code: 80 AGRIS: S01 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechani- cal, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00100 Rome, Italy. © FAO 1993 Preface Traditionally, rice has been the staple food and main source of income for millions of people, and it will continue to be a mainstay of life for future generations.
    [Show full text]
  • Folate Fortification of Rice Through Parboiling
    FOLATE FORTIFICATION OF RICE THROUGH PARBOILING: OPTIMISATION, RICE QUALITY, CONSUMER ACCEPTANCE AND IN-VITRO RELATIVE BIOACCESSIBILITY & ABSORPTION USING CACO-2 CELLS By Ka Yu Karrie KAM Supervisor: A/Prof. Jayashree ARCOT Co-Supervisors: Prof. Adesoji ADESINA Dr. Rachelle WARD FOR FULFILMENT OF THE DEGREE OF DOCTOR OF PHILOSOPHY IN FOOD SCIENCE AND TECHNOLOGY School of Chemical Engineering The University of New South Wales Australia THE UNIVERSITY OF NEW SOUTH WALES Thesis/Dissertation Sheet Surname or Family name: Kam First name: Karrie Other name/s:- Abbreviation for degree as given in the University calendar: School: Chemical Engineering Faculty: Engineering Title: Folate fortification of rice through parboiling: optimisation, rice quality, consumer acceptance and in-vitro relative bioaccessibility & absorption using Caco-2 cells Abstract 350 words maximum: Parboiling has been examined as a technique for fortification of rice with folic acid. Multifactorial models were developed to describe folate retention. The optimal parboiling condition was soaking brown rice at 70 ◦C for 2 h. Quality of rice produced at 70 ◦C was further investigated. No significant change in Head Rice Yield and grain dimension was observed between raw and fortified rice, suggesting that the economic value of rice will not be compromised and rice uniformity may likely be achieved after mixing with the untreated rice. Despite the inherent yellow colour of folic acid, significant difference in yellowness was exhibited only in rice fortified at 1.2gfolic acid /300gbrownrice, but not among that fortified at lower concentration. Visual and organoleptic acceptance of the fortified rice by consumers was examined. The appearance of uncooked rice (fortified at 1.2gfolic acid /300gbrownrice ) prepared at 70 ◦C and soaked for 1h resembled the commercial parboiled rice.
    [Show full text]