Scholarlink

<p>Rice, a staple in the global diet, often lacks essential nutrients due to milling, contributing to micronutrient deficiency, or “hidden hunger.” In alignment with the UN’s Sustainable Development Goals, particularly SDG-2 (Zero Hunger) and SDG-3 (Good Health and Well-being), this study evaluated the impact of micronutrient fortification on the pasting, cooking, textural, and morphological properties of rice analogues produced from broken rice using cold extrusion. Two micronutrient premixes, N-I and N-II, were incorporated at varying concentrations. The results demonstrated that higher nutrient levels significantly enhanced water uptake and textural attributes while maintaining solid loss within acceptable limits. Scanning electron microscopy revealed that fortified rice analogues had a more porous and rough surface compared with the smooth structure of natural rice. This porous morphology facilitated better water absorption and gelatinization during cooking, supporting improved functional performance of fortified rice without compromising consumer-relevant traits. The optimized formulation of 150% N-II exhibited desirable pasting (peak viscosity: 20,926 ± 64.0 cP; pasting temperature: 78.61 ± 0.09) and textural (hardness: 1.97 ± 0.05&#xa0;kg) properties, indicating its potential for use in functional rice-based products. Cooking performance was also satisfactory, with a cooking time of 16.00 ± 0.41&#xa0;min, water uptake ratio of 3.37 ± 0.03, elongation ratio of 1.47 ± 0.02 and solid loss of 30.36 ± 0.03. The observed improvements in functional and quality traits have important implications for developing fortified staple foods aligned with global nutritional goals. Future research should focus on consumer sensory evaluation and on the storage stability of fortified rice analogues.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Impact of micronutrient fortification on the functional and morphological properties of Cold-Extruded rice analogues

  • 期刊论文

  • 发表日期：

    2026年3月2日

查看全文
  • Ambrish Ganachari,
  • Udaykumar Nidoni,
  • Hiregoudar Sharanagouda,
  • Sharanabasava Ganachari,
  • KT Ramappa,
  • Nagaraj Naik,
  • S Vanishree,
  • P.F. Mathad

摘要

Rice, a staple in the global diet, often lacks essential nutrients due to milling, contributing to micronutrient deficiency, or “hidden hunger.” In alignment with the UN’s Sustainable Development Goals, particularly SDG-2 (Zero Hunger) and SDG-3 (Good Health and Well-being), this study evaluated the impact of micronutrient fortification on the pasting, cooking, textural, and morphological properties of rice analogues produced from broken rice using cold extrusion. Two micronutrient premixes, N-I and N-II, were incorporated at varying concentrations. The results demonstrated that higher nutrient levels significantly enhanced water uptake and textural attributes while maintaining solid loss within acceptable limits. Scanning electron microscopy revealed that fortified rice analogues had a more porous and rough surface compared with the smooth structure of natural rice. This porous morphology facilitated better water absorption and gelatinization during cooking, supporting improved functional performance of fortified rice without compromising consumer-relevant traits. The optimized formulation of 150% N-II exhibited desirable pasting (peak viscosity: 20,926 ± 64.0 cP; pasting temperature: 78.61 ± 0.09) and textural (hardness: 1.97 ± 0.05 kg) properties, indicating its potential for use in functional rice-based products. Cooking performance was also satisfactory, with a cooking time of 16.00 ± 0.41 min, water uptake ratio of 3.37 ± 0.03, elongation ratio of 1.47 ± 0.02 and solid loss of 30.36 ± 0.03. The observed improvements in functional and quality traits have important implications for developing fortified staple foods aligned with global nutritional goals. Future research should focus on consumer sensory evaluation and on the storage stability of fortified rice analogues.