DEVELOPMENT OF WASH AND COOK-PROOF METHODS FOR VITAMIN ENRICHMENT OF RICE GRAINS

被引：4

作者：

JOSEPH, EW

LIUZZO, JA

RAO, RM

机构：

[1] LOUISIANA STATE UNIV,LOUISIANA AGR EXPT STN,CTR AGR,DEPT FOOD SCI,BATON ROUGE,LA 70803

[2] CPC INT BEST FOODS,UNION,NJ 07083

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb01608.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Rice grains were simultaneously enriched with vitamin (niacin, thiamin, riboflavin, and pyridoxine) mixes and cross‐linked under acidic and alkaline conditions using acetaldehyde and epichlorohydrin, respectively. Results indicated that acidic cross‐linked grains absorbed more vitamins than corresponding alkaline cross‐linked rice (P<0.05). The acidic‐linked rice retained the vitamins even after severe washing. Cooking and canning reduced vitamin levels in the unenriched rice below those in the unprocessed (raw) samples (P<0.05); conversely, enriched samples retained significantly (P<0.05) higher levels than the untreated control. Data from the cooking/canning processes suggested that the acidic cross‐linking/enrichment treatments allowed the vitamins to penetrate the surface of the rice grains. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1102 / 1104

页数：3