Effect of high pressure impregnation on micronutrient transfer in rice

Abstract

Rice, consumed by most people across the world, serves as a great mode for carrying nutrients. The processed, starch-rich white rice is mostly devoid of nutrients. High-pressure processing (HPP) is a technology known to produce cold gelatinizing effects in starch. This work shows the application of HPP in fortification of two types of white rice through high pressure gelatinization. The rice grains were impregnated with vitamin B₁, calcium, and zinc. HPP treatment was carried out at the temperatures of 50 °C and 70 °C for up to 20 min. The samples were analysed for thiamine using the fluorometric method and minerals using ICP-MS. Results showed that the transfer of nutrients increases with treatment temperature and time, producing high level of nutrient uptake. HPP-fortified rice also showed stability after storage of two months. The moderate-temperature HPP has a great potential to be used as a method to produce a ready-to-eat variety of rice.

Keywords: Gelatinization; High Pressure Processing (HPP); Impregnation; Nutrients; Ready-to-eat.