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Pasting properties of pectin coated iron‐folate fortified basmati rice
- Ahmed, Waqas, Butt, Masood Sadiq, Dolan, Kirk, Sharif, Mian Kamran, Sultan, Muhammad Tauseef, Ullah, Azmat, Rashid, Summer, Iahtisham‐Ul‐Haq,
- Journal of food processing and preservation 2017 v.41 no.4
- coatings, consumer attitudes, edible films, ferrous sulfate, food choices, food fortification, fortified foods, health promotion, nutrient deficiencies, pasting properties, pectins, rice, stored grain, temperature, viscosity
- Instant research work was an attempt to fortify rice and study the pasting behavior of developed fortified treatments with the advancement in storage. Purposely pectin‐based coatings were developed impregnated with FeSO₄ (30 and 50 ppm) and NaFeEDTA (20 and 40 ppm) and ascertained for pasting behavior of stored grains using Rapid Visco Analyzer (RVA). It was observed that storage resulted in appreciable increase in peak viscosities from 2,352.43 ± 57.03 to 2,510.65 ± 60.73 cP at 0–90 days, respectively. Likewise, trough (1,985.00 ± 17.81 to 2,080.30 ± 18.67 cP) and final (3,996.58 ± 19.88 to 4,187.95 ± 20.84 cP) viscosities were also improved with the ingress in storage from 0 to 90 days correspondingly. Moreover, pasting temperatures were raised from 73.67°C ± 1.67°C (0 day) to 75.29°C ± 1.13°C (90 day). Conclusively, it can be termed that ageing had a visible impact on pasting behavior of rice grains that ultimately has a contemporary role in consumer perception and acceptability. PRACTICAL APPLICATIONS: There has been an alarming increase in micronutrient deficiencies that pose serious threat to well‐being of individuals. Present research is a way forward to suggest some novel fortification methods to address nutritional insecurities. Moreover, authors have attempted to relate the effects of developed coated fortified rice on pasting properties that govern mainly with the food preferences and quality for consumer. It is highly hoped that edible coatings based fortification is a way forward to address the ever‐increasing rate of micronutrient deficiencies with minimum quality deterioration. Furthermore, nutrition industry is expected to flourish by the launch of such health promoting food‐based commodities.