Thiamine content and technological quality properties of parboiled rice treated with sodium bisulfite: Benefits and food safety risk

Vanier, Nathan Levien; Paraginski, Ricardo Tadeu; Berríos, José De J.; Oliveira, Leandro da Conceição; Elias, M. C.

doi:10.1016/j.jfca.2015.02.008

Cited by 25 publications

(21 citation statements)

References 26 publications

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“…The dried parboiled rice (105 g) were dehusked and polished using a Zaccaria rice machine (Type PAZ‐1‐DTA, Zaccaria, Limeira, SP, Brazil) according to Vanier, Paraginski, Berrios, Oliveira, and Elias (). Polished rice was used for HRY, milling parameters, color parameters, cooking time, leached amylose, solubilized protein, and hardness analysis.…”

Section: Methodsmentioning

confidence: 99%

Infrared radiation drying of parboiled rice: Influence of temperature and grain bed depth in quality aspects

Timm

Lang

Ferreira

et al. 2020

J Food Process Engineering

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The main objective of this study was to optimize the infrared radiation (IR) drying of parboiled rice on the temperatures of 70, 100, and 130°C and grain bed depth of 5, 10, and 15 mm. The effects of the temperature and grain bed depth on drying kinetics, head rice yield (HRY), milling and color parameters, and cooking properties were evaluated using response surface methodology. The drying temperature and bed depth presented a significant effect on HRY, whiteness, transparency, milling degree, L*, C*, relative crystallinity, cooking time, leached amylose, solubilized protein, and hardness. The longer exposure times to IR resulted in grains with an increase in the intensity of endosperm fissures and lower HRY. There is a tendency that the best condition to dry parboiled rice with IR is at higher temperatures and lower grain bed depth. Practical applications The present study optimized infrared radiation drying of parboiled rice as a function of the drying temperature and grain bed depth. The results provide scientific support on making decision during industrial rice processes. Severe infrared radiation drying conditions can reduce the HRY, increase cooking time, and intensify undesired sensory attributes.

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Section: Methodsmentioning

confidence: 99%

Infrared radiation drying of parboiled rice: Influence of temperature and grain bed depth in quality aspects

Timm

Lang

Ferreira

et al. 2020

J Food Process Engineering

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“…An approach known as Linear Programming is available to identify the problem nutrients in the diet of the population, to formulate the food‐based recommendations that resemble the current dietary practices, and to fill the nutrient gaps. This approach considers multiple factors, such as existing dietary pattern, nutrient content of foods, food cost, and cultural factors, and hence reduces the challenge for the population to totally change their current dietary practices …”

Section: Strategies To Improve Thiamine Statusmentioning

confidence: 99%

Thiamine deficiency disorders: diagnosis, prevalence, and a roadmap for global control programs

Whitfield

Bourassa

Adamolekun

et al. 2018

Annals of the New York Academy of Sciences

233

335

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Thiamine is an essential micronutrient that plays a key role in energy metabolism. Many populations worldwide may be at risk of clinical or subclinical thiamine deficiencies, due to famine, reliance on staple crops with low thiamine content, or food preparation practices, such as milling grains and washing milled rice. Clinical manifestations of thiamine deficiency are variable; this, along with the lack of a readily accessible and widely agreed upon biomarker of thiamine status, complicates efforts to diagnose thiamine deficiency and assess its global prevalence. Strategies to identify regions at risk of thiamine deficiency through proxy measures, such as analysis of food balance sheet data and month-specific infant mortality rates, may be valuable for understanding the scope of thiamine deficiency. Urgent public health responses are warranted in high-risk regions, considering the contribution of thiamine deficiency to infant mortality and research suggesting that even subclinical thiamine deficiency in childhood may have lifelong neurodevelopmental consequences. Food fortification and maternal and/or infant thiamine supplementation have proven effective in raising thiamine status and reducing the incidence of infantile beriberi in regions where thiamine deficiency is prevalent, but trial data are limited. Efforts to determine culturally and environmentally appropriate food vehicles for thiamine fortification are ongoing.

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“…No studies evaluating the yield of broken and nongelatinized rice grains were found. However, Vanier et al (2015) reported a reduction in broken and nongelatinized rice grains subjected to the conventional parboiling process, with a soaking time of 6 hr at 65°C and gelatinization time of 10 min at 110°C. Lower values of broken grains are directly associated with increases in the degree of gelatinization.…”

Section: Resultsmentioning

confidence: 99%

Microwave Parboiling: Reduction in Process Time, Browning of Rice and Residual Phosphorus Content in the Waste Water

Rockembach

Ferreira

Ramos

et al. 2019

Journal of Food Science

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The conventional prolonged parboiling process results in high operation cost and grain darkening, which may limit consumption. Moreover, residue generation by rice industries is another challenge. The objective of this study was to evaluate the use of microwave irradiation during soaking and gelatinization stages of parboiling rice. Processing time, colorimetric profile, broken and nongelatinized grains, sucrose and glucose content, free 5‐hydroxymethyl‐2‐furfural, and residual phosphorus were evaluated. As the soaking and gelatinization times during microwave treatments increased, the colorimetric parameters increased; however, the values were lower than those with the conventional process. Regardless of soaking time, a decrease in broken and nongelatinized grains was obtained by using the lowest steaming time (5 min). Additionally, lower residual phosphorus content was found in soaking water (10 and 20 min) when using microwave irradiation. Under favorable conditions, a reduction in the levels of broken and nongelatinized grains, residual phosphorus, and color changes was observed, indicating that microwave irradiation may be more beneficial than conventional parboiling. Practical Application Parboiling requires a high volume of water and soaking time, which leads to high costs, underutilization of infrastructures, and high residue in the water after processing. The rapid parboiling process involves the use of microwaves during the soaking and gelatinization stages. The main advantages of the microwave parboiling process include reduced processing time, ranging from 83% to 95%, higher gelatinization, greater yield, reduced darkening, and reduced residual phosphorus in the effluents by 60%. This report can aid industries in streamlining their processes, thereby providing a high‐quality, lower cost, and environmentally safe product.

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Thiamine content and technological quality properties of parboiled rice treated with sodium bisulfite: Benefits and food safety risk

Cited by 25 publications

References 26 publications

Infrared radiation drying of parboiled rice: Influence of temperature and grain bed depth in quality aspects

Infrared radiation drying of parboiled rice: Influence of temperature and grain bed depth in quality aspects

Thiamine deficiency disorders: diagnosis, prevalence, and a roadmap for global control programs

Microwave Parboiling: Reduction in Process Time, Browning of Rice and Residual Phosphorus Content in the Waste Water

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