April - June 2007 - Kasetsart University

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Kasetsart J. (Nat. Sci.) 41 : 356 - 362 (2007) Application of Pectin Coating in the Production of Vitamin Fortified Rice Lalita Chatiyanont* and Phaisan Wuttijumnong ABSTRACT The quantity of vitamins in rice grain is decreased by milling, washing and cooking process. Therefore, the production of vitamin fortified rice using edible coating was investigated. Three types of low methoxyl pectin (36% degree of methoxyl, 31% degree of methoxyl with 21% degree of amidation and 28% degree of methoxyl with 18% degree of amidation) and control (no pectin coating) were studied. The results showed that L* a* b* values and moisture contents of rice premix were not significantly different (p > 0.05). Their values were 71.67-73.00, 13.07-14.32, 78.97-80.92 and 8.01- 8.93%, respectively. Rice premix coated with pectin at 36% degree of methoxyl showed the lowest loss of thiamine, riboflavin and niacin during washing. However, pectin coating could not prevent the significant loss of thiamine and riboflavin during cooking in excess water (p > 0.05). The suitable ratio of rice premix to milled rice was 1:70. The cooked vitamin fortified rice at this ratio had 0.17 mg/100 g of thiamine and 27.89 mg/100 g of niacin content. The results of consumer acceptance test using Central Location Test (CLT) and Home Use Test (HUT) were similar. It was found that vitamin fortified rice was accepted by consumers at 95% (CLT) and 98% (HUT), respectively. Key words: low methoxyl pectin, edible coating, vitamin fortified rice INTRODUCTION Rice is a staple food of Thai population. Estimated consumption in 2004 was 10.24 million tons (Organization of Agricultural Economics, 2005). Rice is eaten in 2 forms, brown and white rice. But the trend of eating white rice is still upward. Causes of nutrient loss especially soluble vitamins such as thiamine, riboflavin and niacin are milling, washing and cooking process. However, rice can be enriched to restore those lost in milling, washing and cooking by using edible coating. Peil et al. (1981) reported that rice coated with combined hydroxypropylmethylcellulose and methylcellulose (3:1 ratio) retained 70, 100, 18, 18 and 21% of vitamin A, iron, niacin, thiamine and riboflavin, respectively. Shrestha et al. (2003) reported that rice premix coated with low methoxyl pectin retained 9% and 31% of folic acid during washing and cooking in excess water, respectively. The objectives of this study were to study the effects of edible coating on qualities of rice premix, to determine the suitable ratio of rice premix to milled rice in order to attain desired enrichment levels in the final product and to determine the consumer acceptance of edible coated vitamin fortified rice. Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand. * Corresponding author, e-mail: nan_foodtu@hotmail.com Received date : 25/09/06 Accepted date : 22/01/07
MATERIALS AND METHODS 1. Materials Milled rice (Khao Dauk Mali 105) was purchased from Tesco Lotus. Purple Ribbon Pure pectin (from yellow apple and citrus peel, Degree of methoxyl 36% and pectin content 85-100%) was obtained from Nutrition Partnership Limited. 7210 pectin (from citrus peel, 28% Degree of methoxyl with 21% degree of amidation and 63% pectin content) and 7220 pectin (from citrus peel, 31% Degree of methoxyl with 18% degree of amidation and 63% pectin content) were obtained from The East Asiatic (Thailand) Public Company Limited. Thiamine hydrochloride, riboflavin and niacinamide were obtained from DSM Nutritional Product Co.,Ltd. 2. Effects of edible coating on qualities of rice premix 2.1 Preparation of mixed vitamin solution Mixed vitamin solution was prepared by dissolving 95 mg of the thiamine hydrochloride, 52.6 mg of the riboflavin and 559 mg of the niacinamide in 8 ml of the distilled water. 2.2 Preparation of low methoxyl pectin solutions Pectin solutions were prepared followed Rolin et al. (1998) by dissolving 1% of Purple Ribbon Pure pectin, 2% of 7220 and 7210 pectins in hot water (60-80°C) in a high-speed mixer. The viscosity of these solutions was 31-36 cP. 2.3 Preparation of rice premix Rice grain (100 g) was coated with mixed vitamin solution and then with pectin solution followed by calcium chloride solution in a tablet coating pan (model SPKR, MITSUBISHI). The coating of pectin solution followed by calcium chloride solution was repeated and finally, the coated rice was dried in a dryer at 50 degree celcius for 2 hours. 2.4 Washing and cooking of rice premix Kasetsart J. (Nat. Sci.) 41(2) 357 Washing test was carried out in a 250 ml erlenmeyer flask by rinsing 20 g rice premix with 60 ml distilled water and gently swirling for exactly 60 s. In cooking test, 5 g of rice was cooked in 125 ml erlenmeyer flask with 100 ml distilled water for 30 min in a water bath (97 ± 3 °C) and cooled immediately. (Shrestha et al., 2003). 2.5 Quality measurements 2.5.1 Structure images analysis Unwashed, washed and cooked rice premixes were viewed on a Laser scanning confocal microscope (model AXIO, ZEISS Laser LSM 5 PASCAL). He/Ne laser at 488 nm was used as a light source to excite the riboflavin (Gue et al.,1999). The images acquired with a 5x, 0.15NA., dry objective and 512 × 512 pixel resolution. They were individual placed in a glass slide without further preparation. 2.5.2 Color measurement The color characteristics (L* a* and b* values) of rice premixes were quantitatively measured using spectrophotometer (model CM- 3500d , MINOLTA). L*, a* and b* values indicate lightness, red to green and yellow to blue, respectively. 2.5.3 Moisture contents of rice premixes were analyzed by using hot air oven (model FD115, WTB binder) at 105 ± 1°C until the weight was constant (A.O.A.C., 2000). 2.5.4 Determination of vitamin loss after washing and cooking Unwashed, washed and cooked rice premixes were analyzed for thiamine, riboflavin and niacin. Thiamine and riboflavin contents were determined by fluorometric method (A.O.A.C., 2000). Niacin contents was determined by the Food Quality Assurance Service Center, Kasetsart University. 3. The suitable ratio of rice premix to milled rice to attain desired enrichment level in the final product 3.1 Preparation of fortified rice
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April - June 2007 Volume 41 Number
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KASETSART JOURNAL NATURAL SCIENCE T
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Kasetsart J. (Nat. Sci.) 41 : 205 -
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harvesting time which started from
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y Chen and Paull (2000). Figure 1 a
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pineapple fruit allowed the accumul
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Kasetsart J. (Nat. Sci.) 41(2) 215
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Cluster analysis Cluster analysis u
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Table 3 (Continued) 1 2 3 4 5 6 7 8
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CONCLUSION AFLP markers classified
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difference of soil texture used in
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under wet soil condition planting.
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tropics. Following the expansion, w
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sealed in a plastic box with 1 cm w
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moisture content increment after so
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Frequency Frequency 30 20 10 0 20.0
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School, Kasetsart University. The a
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for combining ability of lines (Lam
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selective mass sibbing within indiv
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Although most of S 2-interfamily hy
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composite sets as used in this stud
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days. The numbers of calli producin
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the report of Ching (1982) showing
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clearly amplified bands generated b
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caused by either the recombination
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Kuhlmann, V. and B. Foroughi-Wehr.
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Xanthomonas fuscans subsp. aurantif
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was collected and washed with 70% e
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expected size was amplified with 35
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eaction technique has been used for
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Schaad, N.W., D. Opgenorth and P. G
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MATERIALS AND METHODS Model descrip
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calculated TF value calculated TF v
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sincere gratitude and deep apprecia
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1989). In monogastrics, the inclusi
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of all LLS samples in this study we
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Melbourne, Parkville, Victoria. Goe
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considered responsible for low prod
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mineral supplementation suggested b
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Body weight chane (kg/head) 32 30 2
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CONCLUSION AND RECOMMENDATION With
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SAS. (Statistical Analysis System).
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genes covering a variety of desirab
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mg/l NAA and 0.5 mg/l zeatin) incub
Page 105 and 106: 5. Purification by various sucrose
Page 107 and 108: as the culture period increased. So
Page 109 and 110: culture, pp. 1-20. In L.C. Fowke an
Page 111 and 112: Kasetsart J. (Nat. Sci.) 41 : 311 -
Page 113 and 114: GC. Analytical methods Total carboh
Page 115 and 116: ash. The crude hot water polysaccha
Page 117 and 118: spirulan (H-SP), and a desulfated c
Page 121 and 122: cells often displayed an increased
Page 123 and 124: LITERATURE CITED Bell, T.A. and D.V
Page 125 and 126: for alternative sources of supply.
Page 127 and 128: BR2.1.2 formed the same clade with
Page 129 and 130: supplement with glutamate (Iida et
Page 131 and 132: optimal for S. limacinum BR2.1.2 fo
Page 133 and 134: fluorescent lamp at 1.5 kLux develo
Page 137 and 138: Wisconsin, USA). Total extracted RN
Page 139 and 140: RESULTS Cloning and sequencing of m
Page 141 and 142: Expression of rmIL-2 and purificati
Page 143 and 144: other strains of mice have differen
Page 145 and 146: dose interleukin-2 therapy promotes
Page 147 and 148: The chitosano-oligosaccharides are
Page 149 and 150: enzyme and cells were maximized by
Page 151 and 152: of crude chitosanases. Fortunately,
Page 153 and 154: Relative activity (%) 100 80 60 40
Page 155: Uchida, K. Tateishi, O. Shida and K
Page 159 and 160: without coating and coated with pec
Page 161 and 162: in Table 5-7. It was found that the
Page 165 and 166: the cultures at 10,200 × g for 15
Page 167 and 168: incubation and reached the final pH
Page 169 and 170: y lysine- and tyrosine-decarboxylas
Page 171 and 172: during the stages of ripening as su
Page 175 and 176: As the 25 companies were divided in
Page 177 and 178: All the data comes up with informat
Page 179 and 180: as piece “A” or straight as pie
Page 181 and 182: et al. (1998); Zeng (2000); and Tal
Page 183 and 184: p 1, i * Kasetsart J. (Nat. Sci.) 4
Page 185 and 186: c ≤ c2 jq2 j n q p k p * 2, j , ,
Page 187 and 188: algorithm would consider RM 5, prio
Page 189 and 190: Kasetsart J. (Nat. Sci.) 41(2) 389
Page 191 and 192: the maximum deviation of about 10%.
Page 193 and 194: Stock Quantities Using Heuristic Op
Page 195 and 196: which dynamically and automatically
Page 197 and 198: 2. Framework architecture and compo
Page 199 and 200: Risk (VaR) calculation which was im
Page 201 and 202: Throughput (job/sec) 7 6 5 4 3 2 1
Page 203 and 204: Speed up 40 35 30 25 20 15 10 5 0 F
Page 205 and 206: and discovery, resource selection a
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April - June 2007 - Kasetsart University

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