Development of Micronutrient Fortified Extruded Rice Analogues

Abstract

Fortified rice analogues can be manufactured using broken rice flour to suit the nutrient needs of target malnourished populations whose staple food is rice. The purpose of the study was to investigate the feasibility of fortifying rice analogues with iron and zinc. The fortificant mix was formulated to furnish 6.34 mg of iron and 2.10 mg of zinc per 100 g of broken rice flour. Iron fortificant used as micronised ferric pyrophosphate (MFPP) and zinc fortificant as zinc oxide (ZNO). Fortified extruded rice analogues were developed by extrusion technology. The physical properties of the fortified rice analogues were analysed. The length and weight of the fortified extruded rice analogues were 6.0 to 6.1mm and 0.034 to 0.035 g. The bulk density was ranged from 0.90 to 0.96 g/ml. The water absorption index was ranged from 2.31 to 2.33g/g and soluble loss was found to be 0.13 to 0.14 g/g. The physical properties of the rice analogues was found to be non significant (p<0.05) between the treatments (p<0.05). Colour measurement revealed that rice analogues fortified with MFPP had significant (p<0.05) colour differences, compared to analogues fortified with ZNO. However, MFPP, when combined with ZNO, had produced visual appearance closest to the unfortified rice analogue. The iron and zinc content of the unfortified broken rice flour (before extrusion) was 0.80 mg and 1.35 mg/100g. The iron and zinc content of the corresponding fortified rice analogues (after extrusion) were 7.13 mg and 3.35 mg/100g thus recording an iron and zinc retention of 99.85 and 99.70% respectively hence no significant difference (p<0.05) was found between fortified rice flour and fortified rice analogues. Sensory analysis revealed, no significant Original Research Article difference (p<0.05) for aroma, moistness, stickiness and texture, while the significant difference for appearance, firmness and overall acceptance. The study revealed that the rice analogues fortified with MFPP and ZNO could be used in food fortification programs and also could serve as a micronutrient enriched food to target malnourished populations whose staple food is rice.

Physical and Nutritional Properties of Analog Rice Based on Modified Cassava Flour and Modified Suweg Flour

“…Analog rice is developed from raw materials for carbohydrate sources to be printed into a shape similar to rice grains (Budijanto & Yuliyanti, 2012;Mishra et al, 2012). Previous studies have successfully developed analog rice made from raw materials such as MOCAF and tofu waste flour (Yuwono & Zulfiah, 2015), sorghum and spices (Rasyid et al, 2016), white corn (Noviasari et al, 2013), and rice flour rupture (Yogeshwari et al, 2019).…”

Preparation and Physicochemical and Structural Properties of Broken Rice-Based Reconstituted Rice Produced by Extrusion Puffing Technology

“…The long-term consumption of fine products will cause nutritional deficiencies and lead to health risks, so the development of composite products that make up for the imbalance in the diet has been widely concerned . Reconstituted rice, also known as engineered rice or artificial rice, is a kind of functional and nutritional food with broad development prospects.…”

Metagenomics exploring the effect of recombinant rice based on lotus seed starch-broken rice flour on intestinal flora in rats

“…Reconstituted rice, also known as engineering rice, takes starch as raw material, adds an appropriate amount of nutrients, and makes rice grains similar to natural rice through extrusion, ripening, cutting and drying. At present, the research of recombinant rice mainly focuses on the preparation of recombinant rice by adding protein, fat and dietary fiber with starch from different sources, so as to improve its physicochemical, nutritional and in vitro digestion characteristics (Na-Nakorn et al, 2021;Saadat et al, 2019;Yogeshwari et al, 2018). However, there are few studies on the in vivo digestive characteristics of recombinant rice and its effect on intestinal flora.…”