出版社：Pakistan Society of Food Scientists and Technologists
摘要：Micronutrient deficiencies especially zinc is one of the major issue in developing countries including Pakistan. Present study was designed to evaluate zinc status in rice variety namely in super basmati through parboiling fortification of rice with two zinc salts (ZnO and ZnSO 4 ) by using level of zinc 100, 200, 300, 400 and 500 mg/kg. For the purpose, rice is one of the best option because it holds 2 nd position among dietary cereals after wheat. After fortification rice samples were subjected to analysis for various attributes. Momentous increment was observed in zinc after fortification. Zinc fortification increased zinc retention and solubility about 79.20-80.34% and 80-92% respectively, in all treatments as compared to unfortified parboiled rice. During storage, Zn retention was non-significantly varied and Zn solubility was significantly decreased in respective intervals. Cooking characteristics of rice i.e. elongation ratio, volume expansion ratio and water absorption ratio had non-significant effect but it is significantly different from raw milled rice. Color of rice and texture values of rice were higher as function of parboiling. Color value of rice increased with high fortification treatment and storage time. Zinc density also increased with higher fortification treatment. Hedonic response of cooked rice showed non-significant variation from 100 to 300 level of fortification and significant variation was observed with respect to color at 400 and 500 fortificant levels
