Enrichment of rice with natural thiamine using high-pressure processing (HPP)

Show simple item record

dc.contributor.author Balakrishna Akash Kaushal en
dc.contributor.author Farid Mohammed en
dc.date.accessioned 2020-10-16T00:50:53Z
dc.date.available 2020-10-16T00:50:53Z
dc.date.issued 2020-10 en
dc.identifier.citation Journal of food engineering. 283:Not-Available Oct 2020
dc.identifier.issn 0260-8774 en
dc.identifier.uri http://hdl.handle.net/2292/53321
dc.description.abstract Rice, one of the most widely consumed foods across the world, is a cereal grain which forms the staple diet of many people. The process of obtaining white rice involves the husking of paddy/rough rice, followed by polishing to remove the bran layer. When brown rice is polished, rice loses many vitamins and minerals through the bran. An important nutrient of these is thiamine (Vitamin B1), an essential vitamin, deficiency of which is known to cause beriberi. Brown rice does not have a long shelf-life because it is prone to oxidation due to the presence of unsaturated fatty acids in the bran layers. It also possesses a nutty flavour which is not very palatable. This research outlines the treatment of paddy rice with High-Pressure Processing (HPP), thereby obtaining rice that possesses higher amounts of natural thiamine. HPP is known to produce gelatinizing effects in rice starch. Differential Scanning Calorimetry and X-Ray Diffraction were conducted to find the degree of gelatinization and crystallinity, respectively, of samples subjected to different treatment temperatures (50 and 70 °C), pressures (450 and 600 MPa) and times (15 and 30 min) during HPP. The rice samples were checked for thiamine using the fluorometric method. It was observed that HPP produced some gelatinization in rice and significantly increased thiamine content of it with higher temperature and pressure. This method of treatment was found to be shorter and showed good potential in thiamine enhancement of white rice with higher organoleptic attributes. en
dc.format.medium Undetermined en
dc.language eng en
dc.publisher ELSEVIER SCI LTD en
dc.relation.ispartofseries Journal of food engineering. en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.subject Science & Technology en
dc.subject Technology en
dc.subject Life Sciences & Biomedicine en
dc.subject Engineering, Chemical en
dc.subject Food Science & Technology en
dc.subject Engineering en
dc.subject Rice en
dc.subject Thiamine en
dc.subject High-pressure processing (HPP) en
dc.subject Gelatinization en
dc.subject STARCH en
dc.subject INACTIVATION en
dc.subject 0908 Food Sciences en
dc.title Enrichment of rice with natural thiamine using high-pressure processing (HPP) en
dc.type Journal Article en
dc.identifier.doi 10.1016/j.jfoodeng.2020.110040 en
pubs.begin-page Not en
pubs.volume 283 en
dc.date.updated 2020-09-07T00:27:22Z en
dc.rights.holder Copyright: 2020 Elsevier en
pubs.author-url http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000541148300009&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=6e41486220adb198d0efde5a3b153e7d en
pubs.end-page Available en
pubs.publication-status Accepted en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Journal Article en
pubs.elements-id 797657 en
dc.identifier.eissn 1873-5770 en
pubs.number ARTN 110040 en

Files in this item

Find Full text

This item appears in the following Collection(s)

Show simple item record


Search ResearchSpace