Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice (komal chawal)

Abstract

Zinc fortified parboiled rice (komal chawal) was produced from a low amylose variety of rice by applying 'brown rice parboiling' method. In addition to the effect of milling on fortification, the effectiveness of fortification upon the amount of bioaccessible (in vitro digest) and bioavailable (cellular uptake) form of Zn was tested. The effect on glycaemic index was also assessed by employing an in vitro starch hydrolysis assay. The bioaccessible form of Zn in the unmilled fortified rice were ranged in between 4.24 and 11.07 mg/100 g, which was significantly higher (p \ 0.05) than the milled and unfortified parboiled rice. Similarly, the % absorption of bioavailable Zn was negligible in the unfortified parboiled rice as compared to the fortified rice (14.5-24.5%). The estimated GI of fortified parboiled rice samples was in the range of 50.97-59.79, which was lower than the unfortified parboiled rice (58.80-62.53) and raw rice (78.71-84.64). The results thus demonstrated that Zn fortified komal chawal can be a novel and rapidly produced micronutrient enhanced ready-to-eat rice.

Parboiled Rice Processing Method, Rice Quality, Health Benefits, Environment, and Future Perspectives: A Review

“…The GI measures the proportional increase in blood glucose two hours after consuming food [89]. The estimated GI of samples of fortified parboiled rice ranged from 50.97 to 59.79, which was lower than that of unfortified parboiled rice (58.80 to 62.53) and raw rice (78.71 to 84.4) [91]. A range of low-to-moderate GI values was also reported for the fortified rice [96].…”

The Effect of Exogenous Cadmium and Zinc Applications on Cadmium, Zinc and Essential Mineral Bioaccessibility in Three Lines of Rice That Differ in Grain Cadmium Accumulation

“…Research has focused on developing rice varieties that limit Cd and increase Zn but total concentrations in rice grains are not 100% bioaccessible to consumers [63][64][65]. Mineral bioaccessibility from foods is dependent on several factors including genotype, growing media, post-harvest processing, food cooking, mineral speciation, and a person's nutritional status [43,[66][67][68][69][70]. Interactions between Cd and Zn on the transport of minerals to rice grains have been reported on, but to our knowledge, the influence of Cd and Zn interactions on mineral bioaccessibility have not been explored.…”

“…Metal-micronutrient interactions further influence how toxic metals and beneficial micronutrients such as zinc are taken up and transported to plant tissues [39]. Both bioavailability (the amount of a nutrient that reaches systemic circulation) and bioaccessibility (BA) (the amount of a nutrient that is available for absorption after digestion) are also influenced by other factors including post agronomic processing, food preparation (i.e., boiling vs. pressure cooking), plant genotype, and mineral interactions [40][41][42][43][44]. Several rice genotypes have been found to differ significantly in Cd and Zn grain concentrations due to varying mechanisms of uptake and sequestration [45][46][47].…”

Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor

“…However, the processed instant cooked rice loses too much flavor and reduces the taste quality. The high quality of the finished instant cooked rice can be determined by its taste character and it needs to be enhanced (Wahengbam et al 2019 , 2020 ). It is crucial to explore the impacts of different cooking methods on the change of the flavor substance and quality of instant cooked rice after rehydration.…”