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Effect of compositional alteration of food matrices and processing on availability of selected nutrients and bioactive components in rice products.
Int J Food Sci Nutr. 2011 May; 62(3):250-61.IJ

Abstract

The aim was to determine the influence of compositional alteration and processing on the digestibility/availability of nutrients and bioactive components [protein (IVPD), starch (IVSD), iron, calcium, polyphenols, flavonoids] in rice products. The compositional changes representing fortified foods in 'wafers' and 'noodles' were addition of iron, rice bran, onion and cabbage. The moisture content of wafer and noodles ranged from 4.1 to 4.8% and from 73.3 to 82.1%, respectively. Wafer control (73.9-75.9%) and noodle with iron and control (85.4-87.0%) showed the highest IVPD and IVSD. Addition of rice bran decreased nutrient digestibility. The control and iron-added products exhibited least and highest available iron (2.50-2.69% and 5.99-7.07%). Total and available bioactive components increased in proportion to added external source. Overall availability of all components was better in noodles than in wafers, indicating high moisture supported higher availability. In conclusion, it can be said that both composition of the food matrix and processing influenced the availability of analyzed components.

Authors+Show Affiliations

Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore, India. morteza_oghbaie@yahoo.comNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

21091295

Citation

Oghbaei, Morteza, and Jamuna Prakash. "Effect of Compositional Alteration of Food Matrices and Processing On Availability of Selected Nutrients and Bioactive Components in Rice Products." International Journal of Food Sciences and Nutrition, vol. 62, no. 3, 2011, pp. 250-61.
Oghbaei M, Prakash J. Effect of compositional alteration of food matrices and processing on availability of selected nutrients and bioactive components in rice products. Int J Food Sci Nutr. 2011;62(3):250-61.
Oghbaei, M., & Prakash, J. (2011). Effect of compositional alteration of food matrices and processing on availability of selected nutrients and bioactive components in rice products. International Journal of Food Sciences and Nutrition, 62(3), 250-61. https://doi.org/10.3109/09637486.2010.527322
Oghbaei M, Prakash J. Effect of Compositional Alteration of Food Matrices and Processing On Availability of Selected Nutrients and Bioactive Components in Rice Products. Int J Food Sci Nutr. 2011;62(3):250-61. PubMed PMID: 21091295.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of compositional alteration of food matrices and processing on availability of selected nutrients and bioactive components in rice products. AU - Oghbaei,Morteza, AU - Prakash,Jamuna, Y1 - 2010/11/23/ PY - 2010/11/25/entrez PY - 2010/11/26/pubmed PY - 2011/11/5/medline SP - 250 EP - 61 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 62 IS - 3 N2 - The aim was to determine the influence of compositional alteration and processing on the digestibility/availability of nutrients and bioactive components [protein (IVPD), starch (IVSD), iron, calcium, polyphenols, flavonoids] in rice products. The compositional changes representing fortified foods in 'wafers' and 'noodles' were addition of iron, rice bran, onion and cabbage. The moisture content of wafer and noodles ranged from 4.1 to 4.8% and from 73.3 to 82.1%, respectively. Wafer control (73.9-75.9%) and noodle with iron and control (85.4-87.0%) showed the highest IVPD and IVSD. Addition of rice bran decreased nutrient digestibility. The control and iron-added products exhibited least and highest available iron (2.50-2.69% and 5.99-7.07%). Total and available bioactive components increased in proportion to added external source. Overall availability of all components was better in noodles than in wafers, indicating high moisture supported higher availability. In conclusion, it can be said that both composition of the food matrix and processing influenced the availability of analyzed components. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/21091295/Effect_of_compositional_alteration_of_food_matrices_and_processing_on_availability_of_selected_nutrients_and_bioactive_components_in_rice_products_ L2 - https://www.tandfonline.com/doi/full/10.3109/09637486.2010.527322 DB - PRIME DP - Unbound Medicine ER -