TAILIEUCHUNG - Physicochemical and cooking properties of rice (Sambha masuri) individually fortified with iron, zinc and calcium

The present study was carried out to investigate the impact of iron, zinc and calcium fortification in rice through parboiling technique on its physicochemical properties. Rough rice were fortified in four different treatments where treatment 1 and 2 involved soaking and steaming at different temperature and duration, whereas, treatment 3 and 4 included germination as a part of fortification in addition to soaking and steaming. The results revealed significant differences in physical and cooking properties of fortified rice among the treatments. The fortified rice took longer cooking time with least cooking time in germinated fortified brown rice in treatment 3 and 4, however, germinated rice had higher gruel solid loss. All the fortified rice had soft gel consistency. A positive and a significant correlation was established between the cooking time and water uptake ratio as well as with the volume expansion ratio and elongation ratio indicating desirable traits of volume changed in cooked rice with increased in lengthwise. It was concluded that iron, zinc and calcium salts did not have impact on physicochemical changes and it was feasible to fortify rice with these micronutrients through parboiling technique. | Physicochemical and cooking properties of rice (Sambha masuri) individually fortified with iron, zinc and calcium

• Hoá học
• Calcium fortification
• Cooking properties of rice
• Individually fortified with iron
• Zinc and calcium
• Physicochemical properties
• Inorganic bio fertilizers
• Soil physicochemical properties
• Rainfed maize wheat cropping system
• Organic on soil physicochemical properties
• Inorganic on soil physicochemical properties
• Physico chemical properties
• Narayanpur block Mirzapur
• Available macro nutrient status
• Relationship with soil physicochemical properties
• Organic and inorganic nutrients
• Inceptisol of Chhattisgarh plateau
• Nutrient availability in inceptisol
• Health status
• Seasonal fluctuation
• Diversity indices
• Seasonal fluctuation of physicochemical properties
• Silver nanoparticles
• Physiochemical properties
• Silver nanoparticles induced cytotoxicity
• Aggregation interaction
• NPK and FYM
• Physicochemical properties of soil etc
• Soil of okra
• Different levels of NPK
• Tomato sauce
• Red chilli sauce
• Chemical properties
• Preparation of sauce
• Physicochemical properties of vegetables
• Carbohydrate polymers
• Chia seeds
• Edible films
• Water vapor permeability
• Mechanical properties
• Công nghệ hóa học
• Công nghệ vậy liệu
• Hóa lý
• Tính chất hóa lý
• Comparative study on physicochemical properties
• Fe SBA 16 Mesoporous materials
• Physicochemical properties of grape varieties
• Antep Karası
• Kara Dimrit
• Grapes varieties grown in Turkey
• Antiradical activity
• Earth sciences
• Consistency limits
• Pure clay minerals
• Intermediate plasticity clay
• Milk beverage
• Develop milk beverage
• Beetroot and banana were tried
• The physicochemical properties
• Spray dried papaya leaf powders
• Spray drying
• Papaya leaf juice
• Maltodextrin concentration
• Total flavonoid content
• Structure of the Aβ42 tetramer
• Physicochemical properties of the Aβ42 tetramer
• Multiscale molecular dynamics simulations
• The proposed all atom structures
• Higher order oligomers
• Polyhouse soils
• Chemical fractions of iron
• Manganese with different physicochemical properties
• Gradually soil fertility get exhausted
• Polyhouse technology has potential
• BMC Plant Biology
• Rice caryopsis
• Oryza sativa L
• Peak viscosity
• Natural coatings
• Shelf life of papaya
• Papaya (Carica papaya)
• Thirteen treatments
• Maltitol on the physicochemical properties
• Dietetic frozen bifido yoghurt
• Bifido yoghurt
• Physico chemical analysesm
• Storage period
• Preparation of dietetic frozen yoghurt
• Evaluation of the physicochemical properties
• Sensory attributes of yoghurt made
• Yoghurt made from mixtures
• Goat’s and cow’s milks
• Cow’s milks
• Biotechnology and food sciences
• Edible film
• Aloe vera gel
• Preservation of physicochemical properties
• Physalis peruviana l fruits
• Coated fruit
• Lecture Physical chemistry
• Physical chemistry
• Bài giảng Hóa lý
• Biological activity
• Physico chemical parameters
• Modification of starch
• Functional properties
• Pasting properties
• Rheological properties
• Textural properties
• Micellar CN concentrate
• Zaverage (Z avg)
• Whey proteins
• Micellar casein concentrate
• Modified atmosphere packaging
• Chemical treatment
• Scanning electron microscope energy dispersive X ray
• Fresh cut pear