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Project 2: Mineral Bioavailability, Dietary Fiber and Fermentability Characteristics of Optimized Brown Rice
Objectives
To improve the shelf-life of brown rice through process optimization To determine the retention of nutrients, microbiological safety, and sensory properties of brown rice after processing and during storage; o To determine mineral bioavailability, dietary fiber and its fermentability characteristics
Screening experiments
Optimization experiments
Storage studies
o Optimized brown rice from four (4) varieties kept in the storage facility of a commercial rice mill in San Leonardo, Nueva Ecija
Summary of results
o The factors affecting the stability of brown rice were variety, time before treatment, heat treatment used, packaging and storage conditions
Summary of results
o Optimized treatment parameters significantly prolonged the shelf-life of brown rice from 1-3 months to 4-9 months of storage at an actual rice mill storage facility
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30
25
20
15
10
B variety control
B variety treated
C variety control
0 month 5th month
C variety treated
7th month
D variety control
3rd month 8th month
D variety treated
4th month 9th month
E variety control
E variety treated
2nd month
Summary of results
o Optimized brown rice were not significantly different compared to control brown rice in terms of overall acceptability and proximate composition
o All the brown rice samples were safe for human consumption
Graphical representation of the acceptability of appearance of raw brown rice during storage
9.0 8.0
7.0
9 point hedonic score 6.0 5.0 4.0 3.0 2.0 1.0 0.0
Control
Treated
Control
Treated
Control
Treated
Control
Treated
B variety
month 0 month 5
C variety
month 1 month 6 month 2 month 7
D variety
month 3 month 8 month 4 month 9
E variety
Summary of results
Summary of results
o All rice varieties have greater zinc content and bioavailability from optimized brown rice than milled rice. o Similar results were obtained for iron and calcium content and bioavailability.
Summary of results
o All brown rice from 4 varieties were good sources of dietary fiber and produced short chain fatty acids after dietary fiber fermentation and were more pronounced with propionate o Propionate production from fiber fermentation may have a significant role in the prevention for risk of cardiovascular diseases.
Recommendations/future work
o It is recommended that the optimized processing parameters be studied on a bigger scale and the technology be transferred to rice millers o Use of alternative drying techniques for shorter and more cost-effective process in the production of stabilized brown rice
Future work
o Intensive promotion and marketing strategy to be developed and implemented
o Roll-out of the technology to millers to make stabilized brown rice readily available for consumers
Future work
o An intervention study is recommended to validate and document the promising health and nutritional benefits of brown rice varieties used in this study