首页|Changes in the thiamine and riboflavin contents of rice during artisanal parboiling in Ghana
Changes in the thiamine and riboflavin contents of rice during artisanal parboiling in Ghana
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NSTL
Rice samples mildly parboiled at various combinations of soaking temperatures and steaming times were analysed for their thiamine and riboflavin contents. The relative parboiling index was calculated and this provided a reliable measure of the overall effects of different conditions on the degree of parboiling. The thiamine content of parboiled rice samples increased gradually as parboiling intensity was increased from initial soaking temperature at 30pC and steaming for 4 min to soaking at 70pC and steaming for 12 min. There was a sharper rise in thiamine when the soaking temperature was increased to 90pC, and the sample that was steamed for 12 min after soaking at 90pC had a thiamine content of 0.612 og gp#. The level of riboflavin also initially increased with parboiling, but it peaked at 0.278 og gp# in the sample that was soaked at 70pC and steamed for 12 min, and then decreased as parboiling intensity was increased further. The commercially parboiled rice sample had a riboflavin content of0.206 og gp#. This pattern of change in riboflavin levels with parboiling was probably due to thermal breakdown of the vitamin at higher soaking temperature. Copyright pb 2008 John Wiley & Sons, Ltd
NSTL
