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Folate Fortification of Rice Through Parboiling

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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. An informed health claim on the fortified rice increased the consumers’ purchase intent which suggested that they liked the fortified product. Familiarity with parboiled rice improved consumer purchase intent suggesting a higher chance of acceptance in the parboiled-rice- consuming countries. The sensory acceptability of three cooked rice samples (rice soaked in 0.15gfolic acid /300gbrownrice at 70 ◦C for 1, 2 and 3h and then mixed with commercial white rice) was compared to the commercial white rice (ControlWhite). No significant difference was noted in liking attributes between the samples and the ControlWhite. More than 50% of the consumers were willing to purchase the samples. Lastly, the bioaccessibility and absorption of folic acid in the fortified rice was assessed using in-vitro Caco-2 cell model. Fortified rice was more bioaccessible (91%) than the aqueous folic acid control (81%). As for the extent of absorption, no significant difference was observed between the transport results of fortified rice and control, suggesting that the added folic acid in the fortified rice could be absorbed as well as the control. Declaration relating to disposition of project thesis/dissertation I hereby grant to the University of New South Wales or its agents the right to archive and to make available my thesis or dissertation in whole or in part in the University libraries in all forms of media, now or here after known, subject to the provisions of the Copyright Act 1968. I retain all property rights, such as patent rights. I also retain the right to use in future works (such as articles or books) all or part of this thesis or dissertation. I also authorise University Microfilms to use the 350 word abstract of my thesis in Dissertation Abstracts International (this is applicable to doctoral theses only). …………………………………………………………… ……………………………………..……………… ……….……………………...…….… Signature Witness Date The University recognises that there may be exceptional circumstances requiring restrictions on copying or conditions on use. Requests for restriction for a period of up to 2 years must be made in writing. Requests for a longer period of restriction may be considered in exceptional circumstances and require the approval of the Dean of Graduate Research. FOR OFFICE USE ONLY Date of completion of requirements for Award: THIS SHEET IS TO BE GLUED TO THE INSIDE FRONT COVER OF THE THESIS ACKNOWLEDGEMENTS I would like to express my utmost sincere gratitude to my supervisors, A/Prof. Jayashree Arcot, Prof. Adesoji Adesina and Dr. Rachelle Ward for their guidance and support in my PhD study. I would like to thank my principal mentor, A/Prof. Arcot, for supporting me not only academically but also emotionally through this long journey. She has always been there when I needed her advice. I sincerely thank Prof. Adesina for his invaluable advice on data analysis, time spent on providing me with important feedbacks on my work and his encouragements throughout the course of my PhD. I appreciate the continuous input advised by Dr. Ward especially on the preparation of journal manuscripts that form a core part of this thesis. Special thanks to Dr. Jane Murray for her constant support and expert advice on the consumer acceptance studies. I would also like to thank Mr. Camillo Taraborrelli, Dr. Robert Chan and Dr. Victor Wong for their patience and professional technical assistance that allow the smooth running of my experiments. To the scientists in CISRO (Queensland Bioscience Precinct) Dr. Simone Osborne and Ms. Rama Addepalli, I am thankful for their sharing the knowledge on Caco-2 cells and providing trainings on tissue culture experimentations. I am grateful to my dear friends for providing me with many joys and laughter in the labs, especially to Yang, Xin, Veronica, Nisha, Amy, Suzi, Lydia, Cheryl, Wilson and Hamish, who shared the many stressful moments in my PhD life. Special thanks to Denny Hioe for his company and encouragement for the entire time. Last but not least, I want to express my deepest gratitude to my family for their understanding and care over the years. I would never be able to complete my PhD without their supports! Thank you everyone who walked with me on this long journey. You all have made my life colourful! I would like to dedicate this thesis to you all. i ABSTRACT Parboiling has been examined in this thesis as the means to fortify rice with folic acid. The development of the fortification method was governed by four major aspects, namely, optimisation based on nutrient retention, rice quality, consumer acceptance and nutrient bioaccessibility and absorption. Multifactorial models were developed to describe folate retention. The optimal parboiling condition for the fortification purpose was soaking brown rice at 70 ◦C for 2 h. Fortified rice produced at 70 ◦C was further investigated for the rice quality examination, focussing on Head Rice Yield, kernel dimensions and colour. 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 with the fortification process and rice uniformity may likely be achieved after mixing with the untreated rice. Despite the inherent yellow colour of folic acid, compared to parboiled rice, significant difference in yellowness was exhibited only in rice fortified at 1.2 gfolic acid/ 300 gbrown rice, but not among that fortified at lower concentrations. Visual and organoleptic acceptance of the fortified rice by consumers was examined. The appearance of uncooked rice (fortified at 1.2 gfolic ◦ acid/ 300 gbrown rice) prepared at 70 C and soaked for 1 h resembled the commercial parboiled rice. An informed health claim on the fortified rice increased the consumers’ purchase intent which suggested that they welcomed the fortified product. Food familiarity (i.e. familiarity with parboiled rice) improved consumers’ purchase intent suggesting a higher chance of acceptance in the parboiled rice-consuming countries. The sensory acceptability of three cooked rice samples (rice soaked in 0.15 gfolic acid/ 300 gbrown ◦ rice at 70 C for 1, 2 and 3 h and then mixed in with commercial white rice) was compared to the commercial white rice (ControlWhite). No significant difference was noted in liking attributes between the samples and ControlWhite. More than 50 % of the consumers were willing to purchase the samples. Their purchase intent increased after they were notified of the additional health benefits from the rice, they especially inclined to purchase the rice soaked for 2 and 3 h. Lastly, the bioaccessibility and absorption of folic acid in the fortified rice was assessed using in-vitro Caco-2 cell model. Fortified rice was more bioaccessible (91 %) than the aqueous folic acid control (81 %). As for the extent of absorption, no significant difference was observed between the transport results of fortified rice and folic acid control, suggesting that the added folic acid in the fortified rice could be absorbed as well as the control. ii TABLE OF CONTENTS ACKNOWLEDGEMENTS .................................................................................................... i ABSTRACT ............................................................................................................................ ii TABLE OF CONTENTS ...................................................................................................... iii LIST OF FIGURES .............................................................................................................. vii LIST OF TABLES ................................................................................................................
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