Skip to main content
SpringerLink
Log in

Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice (komal chawal)

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Zinc fortified parboiled rice (komal chawal) was produced from a low amylose variety of rice by applying ‘brown rice parboiling’ method. In addition to the effect of milling on fortification, the effectiveness of fortification upon the amount of bioaccessible (in vitro digest) and bioavailable (cellular uptake) form of Zn was tested. The effect on glycaemic index was also assessed by employing an in vitro starch hydrolysis assay. The bioaccessible form of Zn in the unmilled fortified rice were ranged in between 4.24 and 11.07 mg/100 g, which was significantly higher (p < 0.05) than the milled and unfortified parboiled rice. Similarly, the % absorption of bioavailable Zn was negligible in the unfortified parboiled rice as compared to the fortified rice (14.5–24.5%). The estimated GI of fortified parboiled rice samples was in the range of 50.97–59.79, which was lower than the unfortified parboiled rice (58.80–62.53) and raw rice (78.71–84.64). The results thus demonstrated that Zn fortified komal chawal can be a novel and rapidly produced micronutrient enhanced ready-to-eat rice.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Bhattacharya KR (2004) Parboiling of rice. In: Elaine TC (ed) Rice chemistry and technology, 3rd edn. American Association of Cereal Chemists Inc, St. Paul, pp 329–404

    Chapter  Google Scholar 

  • Black RE, Allen LH, Bhutta ZA, LE Caulfield, De Onis M, Ezzati M, Mathers C, Rivera J, Maternal, Child Undernutrition Study Group (2008) Maternal and child undernutrition: global and regional exposures and health consequences. Lancet 371:243–260

    Article  PubMed  Google Scholar 

  • Bravo L, Siddhuraju P, Saura-Calixto F (1998) Effect of various processing methods on the in vitro starch digestibility and resistant starch content of Indian pulses. J Agric Food Chem 46:4667–4674

    Article  CAS  Google Scholar 

  • Erihemu Hironaka K, Koaze H, Oda Y, Shimada K (2015) Zinc enrichment of whole potato tuber by vacuum impregnation. J Food Sci Technol 52:2352–2358

    Article  CAS  PubMed  Google Scholar 

  • Etcheverry P, Grusak MA, Fleige L (2012) Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B6, B12, D, and E. Front Physiol 3:295–317

    Article  CAS  Google Scholar 

  • Ezeogu LI, Duodu KG, Emmanbux MN, Taylor JRN (2008) Influence of cooking conditions on the protein matrix of sorghum and maize endosperm flours. Cereal Chem 85:397–402

    Article  CAS  Google Scholar 

  • Gibson RS, Yeudall F, Drost N, Mtitimuni B, Cullinan T (1998) Dietary interventions to prevent zinc deficiency. Am J Clin Nutr 68:484S–487S

    Article  CAS  PubMed  Google Scholar 

  • Guha M, Ali SZ, Bhattacharya S (1997) Twin-screw extrusion of rice flour without a die: effect of barrel temperature and screw speed on extrusion and extrudate characteristics. J Food Eng 32:251–267

    Article  Google Scholar 

  • Hemalatha S, Platel K, Srinivasan K (2007) Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains. Eur J Clin Nutr 61:342

    Article  CAS  PubMed  Google Scholar 

  • Hettiarachchi M, Hilmers DC, Liyanage C, Abrams SA (2004) Na2EDTA enhances the absorption of iron and zinc from fortified rice flour in Sri Lankan children. J Nutr 134:3031–3036

    Article  CAS  PubMed  Google Scholar 

  • Hotz C, Brown K (2004) Assessment of the risk of zinc deficiency in populations and options for its control. Food Nutr Bull 25:S91–S204

  • Hu P, Zhao H, Duan Z, Linlin Z, Wu D (2004) Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents. J Cereal Sci 40:231–237

    Article  CAS  Google Scholar 

  • Islam MM, Woodhouse LR, Hossain MB, Ahmed T, Huda MN, Ahmed T, Brown KH (2013) Total zinc absorption from a diet containing either conventional rice or higher-zinc rice does not differ among Bangladeshi preschool children. J Nutr 143:519–525

    Article  CAS  PubMed  Google Scholar 

  • Jane JL, Wong KS, McPherson AE (1997) Branch-structure difference in starches of A- and B-type X-ray patterns revealed by their Naegeli dextrins. Carbohydr Res 300:219–227

    Article  CAS  Google Scholar 

  • Joshi A, Kar A, Rudra SG, Sagar VR, Varghese E, Lad M, Khan I, Singh B (2016) Vacuum impregnation: a promising way for mineral fortification in potato porous matrix (potato chips). J Food Sci Technol 53:4348–4353

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Jou MY, Du X, Hotz C, Lönnerdal B (2012) Biofortification of rice with zinc: assessment of the relative bioavailability of zinc in a Caco-2 cell model and suckling rat pups. J Agric Food Chem 60:3650–3657

    Article  CAS  PubMed  Google Scholar 

  • Kaur B, Ranawana V, Henry J (2016) The glycemic index of rice and rice products: a review, and table of GI values. Crit Rev Food Sci Nutr 56:215–236

    Article  CAS  PubMed  Google Scholar 

  • La Frano MR, de Moura FF, Boy E, Lönnerdal B, Burri BJ (2014) Bioavailability of iron, zinc, and provitamin A carotenoids in biofortified staple crops. Nutr Res 72:289–307

    Google Scholar 

  • Larsen HN, Rasmussen OW, Rasmussen PH, Alstrup KK, Biswas SK, Tetens I, Thilsted SH, Hermansen K (2000) Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects. Eur J Clin Nutr 54:380–385

    Article  CAS  PubMed  Google Scholar 

  • Panlasigui LN, Thompson LU (2006) Blood glucose lowering effects of brown rice in normal and diabetic subjects. Int J Food Sci Nutr 57:151–158

    Article  CAS  PubMed  Google Scholar 

  • Prasad AS (2003) Zinc deficiency in humans: effect on cell mediated immunity. In: Nutrition goals for Asia—vision, 2020, pp 349–358

  • Prasert W, Suwannaporn P (2009) Optimization of instant jasmine rice process and its physicochemical properties. J Food Eng 95:54–61

    Article  CAS  Google Scholar 

  • Prom-u-thai C, Fukai S, Godwin ID, Rerkasem B, Huang L (2008) Iron-fortified parboiled rice—a novel solution to high iron density in rice-based diets. Food Chem 110:390–398

    Article  CAS  PubMed  Google Scholar 

  • Prom-u-thai C, Rerkasem B, Cakmak I, Huang L (2010) Zinc fortification of whole rice grain through parboiling process. Food Chem 120:858–863

    Article  CAS  Google Scholar 

  • Rosado JL, Hambidge KM, Miller LV, Garcia OP, Westcott J, Gonzalez K, Conde J, Hotz C, Pfeiffer W, Ortiz-Monasterio I, Krebs NF (2009) The quantity of zinc absorbed from wheat in adult women is enhanced by biofortification. J Nutr 139:1920–1925

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Sandström B, Arvidsson B, Cederblad A, Björn-Rasmussen E (1980) Zinc absorption from composite meals I. The significance of wheat extraction rate, zinc, calcium, and protein content in meals based on bread. Am J Clin Nutr 33:739–745

    Article  PubMed  Google Scholar 

  • Sanromán A, Murado MA, Lema JM (1996) The influence of substrate structure on the kinetics of the hydrolysis of starch by glucoamylase. Appl Biochem Biotechnol 59:329–336

    Article  Google Scholar 

  • Tetens I, Biswas SK, Glito LV, Kabir KA, Thilsted SH, Choudhury NH (1997) Physicochemical characteristics as indicators of starch availability from milled rice. J Cereal Sci 26:355–361

    Article  CAS  Google Scholar 

  • Wahengbam ED, Das AJ, Green BD, Shooter J, Hazarika MK (2019a) Effect of iron and folic acid fortification on in vitro bioavailability and starch hydrolysis in ready-to-eat parboiled rice. Food Chem 292:39–46

    Article  CAS  PubMed  Google Scholar 

  • Wahengbam ED, Green BD, Hazarika MK (2019b) Fortification of zinc in a parboiled low-amylose rice: effects of milling and cooking. J Sci Food Agric 99:3434–3442

    Article  CAS  PubMed  Google Scholar 

  • Wolever TM, Jenkins DJ, Kalmusky J, Jenkins A, Giordano C, Giudici S, Josse RG, Wong GS (1986) Comparison of regular and parboiled rices: explanation of discrepancies between reported glycemic responses to rice. Nutr Res 6:349–357

    Article  Google Scholar 

  • Yin N, Cai X, Chen X, Du H, Xu J, Wang L, Sun G, Cui Y (2017) Investigation of bioaccessibility of Cu, Fe, Mn, and Zn in market vegetables in the colon using PBET combined with SHIME. Sci Rep 7:175–178

    Article  CAS  Google Scholar 

  • Yoshikawa Y, Hirata R, Sakurai H (2006) Inhibitory effect of oxovanadium (IV), copper (II), and zinc (II) ions on the activity of an alpha-glucosidase from a Saccharomyces sp. Biomed Res Trace Elem 17:360–364

    CAS  Google Scholar 

  • Zeng YF, Lee J, Si YX, Yan L, Kim TR, Qian GY, Lü ZR, Ye ZM, Yin SJ (2012) Inhibitory effect of Zn2+ on α-glucosidase: inhibition kinetics and molecular dynamics simulation. Process Biochem 47:2510–2517

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The first author would like to acknowledge the Department of Biotechnology (DBT), India and British Council (BC), UK, for the Newton-Bhabha Ph.D. Fellowship Award (F.No.BT/IN/UK/DBT-BC/2015-16) provided through the Newton-Bhabha Ph.D. placement programme.

Author information

Authors and Affiliations

  1. Department of Food Engineering and Technology, Tezpur University, Assam, 784028, India

    Elizabeth D. Wahengbam, Arup Jyoti Das & Manuj K. Hazarika

  2. Institute for Global Food Security, Queen’s University Belfast, Belfast, BT9 5HN, UK

    Brian D. Green

Authors
  1. Elizabeth D. Wahengbam
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Arup Jyoti Das
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Brian D. Green
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Manuj K. Hazarika
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Elizabeth D. Wahengbam.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Wahengbam, E.D., Das, A.J., Green, B.D. et al. Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice (komal chawal). J Food Sci Technol 56, 3399–3407 (2019). https://doi.org/10.1007/s13197-019-03824-4

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-019-03824-4

Keywords

Search

Navigation