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首页> 外文期刊>Cereal Chemistry >Impact of Feedstock, Parboiling Condition, and Nutrient Concentration on Simultaneous Fortification of Two US Long-Grain Rice Cultivars with Iron and Zinc
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Impact of Feedstock, Parboiling Condition, and Nutrient Concentration on Simultaneous Fortification of Two US Long-Grain Rice Cultivars with Iron and Zinc

机译：原料，牛肝菌病症和营养浓度对铁锌两种美国长粒稻品种同时强化的影响

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摘要

This work investigated the effect of parboiling on simultaneous fortification of rice with iron (Fe) and zinc (Zn) using rough rice and brown rice as feedstocks. Three fortificant concentrations (0, 100, and 200 mg/L for both Fe and Zn) were tested, and two long-grain rice cultivars (CLXL745 and RoyJ) were used as test samples. Cultivar had little impact on the retention of Fe and Zn; steaming combined with soaking significantly increased the migration of Fe and Zn into the endosperm compared with soaking only. The Fe and Zn contents of the resultant parboiled head rice were related to the initial concentrations in the soaking water and were 7.2-17.6 and 21.8-31.9 mg/kg, respectively, when rough rice was used as a feedstock, and they significantly increased to 32.4-84.9 mg/kg for Fe and 45.8-78.4 mg/kg for Zn when brown rice was used as a feedstock. Mineral retention after simulated washing was 87.5-95.1% for Fe and 81.1-84.3% for Zn. Dilute-HCl extractability as an indicator of mineral bioavailability was 66.2-72.4% for Fe and 83.4-92.0% for Zn. The results indicate that brown rice is a better feedstock than rough rice for mineral fortification via parboiling.
机译：这项工作研究了使用粗米饭和糙米作为原料的粗米饭和锌（Zn）与铁（Fe）和锌（Zn）同时设防水稻的效果。测试了三种FICHIGHT浓度（0,100和200mg / Zn）进行测试，并使用两种长粒水稻品种（CLX1745和Royj）作为试验样品。品种对Fe和Zn的保留没有影响;与浸泡相结合的蒸汽相结合，与浸泡相比，将Fe和Zn的迁移增加进入胚乳。所得储蓄头部水稻的Fe和Zn含量与浸泡水中的初始浓度有关，分别为7.2-17.6和21.8-31.9mg / kg，当粗糙的水稻用作原料时，它们显着增加到32.4-84.9 mg / kg FE和45.8-78.4 mg / kg ZN当糙米用作原料时。模拟洗涤后的矿物保留为Zn的Fe和81.1-84.3％87.5-95.1％。作为矿物生物利用度的指示剂的稀-HCl可萃取性为Zn的Fe和83.4-92.0％的66.2-72.4％。结果表明，糙米是比牛皮纸矿物强化的粗糙米饭更好的原料。

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  • 来源
    《Cereal Chemistry》 |2017年第6期|共7页
  • 作者

    Patindol James; Fragallo Ligia; Wang Ya-Jane; Durand-Morat Alvaro;

  • 作者单位

    Univ Arkansas Dept Food Sci 2650 N Young Ave Fayetteville AR 72704 USA;

    Univ Arkansas Dept Food Sci 2650 N Young Ave Fayetteville AR 72704 USA;

    Univ Arkansas Dept Food Sci 2650 N Young Ave Fayetteville AR 72704 USA;

    Univ Arkansas Dept Agr Econ &

    Agribusiness 217 Agr Bldg Fayetteville AR 72701 USA;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农业化学;
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