Incorporating iron fortificant in ultrasonicated waxy rice led to its stickier and firmer characteristics

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cg.authorship.typesCGIAR and developing country instituteen_US
cg.authorship.typesCGIAR single centreen_US
cg.contributor.affiliationDe La Salle Universityen_US
cg.contributor.affiliationInternational Rice Research Instituteen_US
cg.contributor.donorCGIAR Trust Funden_US
cg.contributor.donorDe La Salle Universityen_US
cg.contributor.initiativeAccelerated Breedingen_US
cg.coverage.regionAfricaen_US
cg.coverage.regionAsiaen_US
cg.creator.identifierAldrin Bonto: 0000-0003-0008-3267en_US
cg.creator.identifierDrexel Camacho: 0000-0003-4647-1003en_US
cg.creator.identifierNese Sreenivasulu: 0000-0002-3998-038Xen_US
cg.howPublishedFormally Publisheden_US
cg.identifier.doihttps://doi.org/10.48130/fmr-0024-0023en_US
cg.issn2771-4683en_US
cg.journalFood Materials Researchen_US
cg.reviewStatusPeer Reviewen_US
cg.subject.actionAreaGenetic Innovationen_US
cg.subject.impactAreaNutrition, health and food securityen_US
cg.volume4en_US
dc.contributor.authorBonto, Aldrinen_US
dc.contributor.authorCamacho, Drexelen_US
dc.contributor.authorSreenivasulu, Neseen_US
dc.date.accessioned2025-01-23T16:45:23Zen_US
dc.date.available2025-01-23T16:45:23Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/169790en_US
dc.titleIncorporating iron fortificant in ultrasonicated waxy rice led to its stickier and firmer characteristicsen_US
dcterms.abstractIncorporating iron in milled rice is an excellent recommendation for regaining mineral loss during milling and addressing micronutrient deficiency issues. This paper investigated the waxy rice variety iron fortification on sonicated milled grains and the effects of iron on the textural attributes of cooked fortified rice measured by a texture profile analyzer (TPA). Through enhanced absorption, modified rice grain induced by ultrasonic treatment has successfully increased iron uptake by 13.2% compared to non-sonicated waxy rice, with excellent retention of 99.33% after washing and cooking. The textural hardness of fortified sonicated rice significantly decreased (p < 0.01) by 19%, attributed to the microporous formation after the ultrasonic treatment. The rice stickiness increased by 39.5% after ultrasonication, and iron fortification was associated with the enhancement of the leached amylopectin-iron network resulting in a stronger attraction between the fortified rice and the TPA probe. The improved network formation in fortified rice was confirmed in the increased elastic (G') and viscous (G") moduli during temperature ramp and frequency sweep experiments. The observed impacts of micronutrient fortificants on the textural and rheological attributes may be helpful in the development of rice and rice products with enhanced eating quality.en_US
dcterms.accessRightsOpen Accessen_US
dcterms.audienceAcademicsen_US
dcterms.audienceCGIARen_US
dcterms.audienceScientistsen_US
dcterms.bibliographicCitationBonto A, Camacho D, Sreenivasulu N. 2024. Incorporating iron fortificant in ultrasonicated waxy rice led to its stickier and firmer characteristics. Food Materials Research 4: e032. https://doi.org/10.48130/fmr-0024-0023en_US
dcterms.extent8 p.en_US
dcterms.issued2024-12-10en_US
dcterms.languageenen_US
dcterms.licenseCC-BY-4.0en_US
dcterms.publisherMaximum Academic Pressen_US
dcterms.subjectfood fortificationen_US
dcterms.subjectultrasonicsen_US
dcterms.subjectfood qualityen_US
dcterms.subjectriceen_US
dcterms.subjectironen_US
dcterms.subjecttrace elementsen_US
dcterms.subjectmicronutrient deficienciesen_US
dcterms.typeJournal Articleen_US

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