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dc.contributor.authorVanna Tulyathanen_US
dc.contributor.authorThunnop Laokuldiloken_US
dc.contributor.authorSakda Jongkaewwattanaen_US
dc.description.abstractIodine 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.subjectAgricultural and Biological Sciencesen_US
dc.subjectBiochemistry, Genetics and Molecular Biologyen_US
dc.subjectPharmacology, Toxicology and Pharmaceuticsen_US
dc.titleRetention of iodine in fortified parboiled rice and its pasting characteristics during storageen_US
article.title.sourcetitleJournal of Food Biochemistryen_US
article.volume31en_US Universityen_US Mai Universityen_US
Appears in Collections:CMUL: Journal Articles

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