Effect of Storage on Cooking Quality Attributes and Fortificants Stability in Edible-Coated Iron-Folate Fortified Basmati Rice

Abstract

Instant study was conducted to elucidate the impact of storage on the quality attributes of edible‐coated iron‐folate fortified basmati rice. Purposely, methyl cellulose and pectin‐based edible coatings were developed embedded with NaFeEDTA (20 and 40 ppm) and FeSO4 (30 and 50 ppm), applied on rice grains, stored at room temperature and assessed for quality attributes. From the results, it was observed that progression in storage led to decreased amylose contents ranging from 25.31 ± 0.83 at 0 day to 22.74 ± 0.79 g/100 g at the 90th day. Likewise, alkali spreading factor lowered from 4.23 ± 0.02 to 3.79 ± 0.02 at initiation to termination of study. Likewise, elongation (1.93 ± 0.01 to 2.50 ± 0.02), volume expansion ratio (3.55 ± 0.02 to 3.89 ± 0.01) and water absorption ratios (3.05 ± 0.02 to 3.74 ± 0.02) were improved significantly during storage. Likewise, significant variations in folic acid level were also reported during storage. It can be concluded that aging resulted in improved eating and cooking quality of stored edible‐coated fortified rice. Practical Applications Rice is one of the leading dietary staples used across the world by a large number of consumers. Additionally, there has been an alarming increase in micronutrient deficiencies that pose serious threat to the well‐being of individuals. The present research is a way forward to suggest some novel fortification method to address nutritional insecurities. Moreover, authors have attempted to relate the effects of coating on eating or cooking quality attributes of developed fortified rice. Also, the effect of coating on vitamin and mineral retention has also been studied. It is highly hoped that edible‐coatings‐based fortification is a way forward to accommodate an array of micronutrients that can help address the ever increasing rat of micronutrient deficiencies with minimum quality deterioration. Furthermore, the nutrition industry is expected to flourish by the launch of such health‐promoting, food‐based commodities.

Effects of Rice Aging on Its Main Nutrients and Quality Characters

“…According to the content of amylose in rice grains, rice was divided into glutinous (0-2%) rice, low amylose (3-9%) rice, low amylose (10-19%) rice, medium amylose (20-25%) rice and high amylose (more than 25%) rice. After rice aging, the grain quality of rice would deteriorate obviously, which was mainly manifested in the decrease of stickiness, bad taste, lack of luster, loss of flavor and so on (Ahmed et al, 2016). During storage, a series of changes of starch in rice grains were the result of complex effects of many factors, which were related to rice varieties, maturity, water content, storage temperature and time .…”