Development of Wash and Cook-proof Methods for Vitamin Enrichment of Rice Grains

Authors

  • E.W. JOSEPH,

    1. Author Joseph is with CPC International/Best Foods, Union, NJ 07083. Authors Liuzzo and Rao are with the Dept. of Food Science, Louisiana Agricultural Experiment Station, LSU Agricultural Center, Baton Rouge, LA 70803.
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  • J.A. LIUZZO,

    Corresponding author
    1. Author Joseph is with CPC International/Best Foods, Union, NJ 07083. Authors Liuzzo and Rao are with the Dept. of Food Science, Louisiana Agricultural Experiment Station, LSU Agricultural Center, Baton Rouge, LA 70803.
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  • R.M. RAO

    1. Author Joseph is with CPC International/Best Foods, Union, NJ 07083. Authors Liuzzo and Rao are with the Dept. of Food Science, Louisiana Agricultural Experiment Station, LSU Agricultural Center, Baton Rouge, LA 70803.
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Address inquiries to Dr. Liuzzo.

ABSTRACT

Rice grains were simultaneously enriched with vitamin (niacin, thiamin, riboflavin, and pyridoxine) mixes and cross-linked under acidic and alkaline conditions using acetaldehyde and epichlorohydrin, respectively. Results indicated that acidic cross-linked grains absorbed more vitamins than corresponding alkaline cross-linked rice (P<0.05). The acidic-linked rice retained the vitamins even after severe washing. Cooking and canning reduced vitamin levels in the unenriched rice below those in the unprocessed (raw) samples (P<0.05); conversely, enriched samples retained significantly (P<0.05) higher levels than the untreated control. Data from the cooking/canning processes suggested that the acidic cross-linking/enrichment treatments allowed the vitamins to penetrate the surface of the rice grains.

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