Sensoric Quality of Zinc Fortified Parboiled Rice
Sensoric Quality of Zinc Fortified Parboiled Rice
Abstract
Zinc is essential for growth and development, cell mediated immunity, protein synthesis, skin and bone metabolism, enzyme function, gene expression and hormonal excretion. Zinc deficiency is a widespread problem and the present project was designed to develop zinc fortified parboiled rice for the improvement of zinc in rice.
Objective: To develop zinc fortified parboiled rice and to determine the consumer acceptability of parboiled rice.
Methods: Rice samples were procured. Samples were then subjected for fortification with three fortificants: ZnO, ZnSO4and mixture of both ZnO and ZnSO4. Then samples were de-husked and polished and further Analysis was carried out in Food science laboratory at University Institute of Diet and Nutritional Sciences. The collected data were statistically analyzed using Statistical Package (Costat-2003, Co-Hort, v 6.1.). ANOVA was applied for statistical analysis.
Results: Significant differences were noted among treatments for color, flavor, texture, mouth feel and overall acceptability. Maximum color score was obtained by Mix fortified white ricei-e 8.00, flavor, texture, mouth feel is in Non-fortified white ricei-e.7.80, 8.10, 8.00 and overall acceptability score was found in White rice fortified with ZnSO4i-e8.0
Conclusions: The fortification of zinc in rice did not appear to have a large effect on sensory acceptability with
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