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|dc.description.abstract||Iodine fortification, as potassium iodide (KI) or potassium iodate (KIO3), in parboiled milled rice was investigated. The fortified parboiled milled rice (9-10% moisture content) contained 11.6 × 10 -2 mol KI per 100-g salt or 9×10-2 mol KIO 3 per 100-g salt. The iodine-fortified parboiled milled rice after dialysis retained 80.50-84.87% iodine, while the milled rice retained 97-100% iodine in the samples. Test on in vitro starch digestion showed that most iodine was released within 15 min of starch digestion. The iodine-fortified and nonfortified parboiled milled rice showed significant higher pasting temperature, peak time and setback viscosity than normal milled rice. After storage for 5 months, iodine content in fortified parboiled milled rice decreased significantly (P ≤ 0.01), while iodine content in milled rice did not change during storage. For the rice stored at ambient temperature, the rapid visco-analyzer amylograph viscosity (peak viscosity, trough viscosity and final viscosity) increased during the first 2 months and decreased during storage. Iodine did not affect these attributes of parboiled milled rice. © 2007, Blackwell Publishing.||en_US|
|dc.subject||Agricultural and Biological Sciences||en_US|
|dc.subject||Biochemistry, Genetics and Molecular Biology||en_US|
|dc.subject||Pharmacology, Toxicology and Pharmaceutics||en_US|
|dc.title||Retention of iodine in fortified parboiled rice and its pasting characteristics during storage||en_US|
|article.title.sourcetitle||Journal of Food Biochemistry||en_US|
|article.stream.affiliations||Chiang Mai University||en_US|
|Appears in Collections:||CMUL: Journal Articles|
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