4. vanier et al, 2015. thiamine content and technological quality properties of parboiled rice...

12

3

4

5 Q1

6

789

1011

12 Q313 14 15 16 17 18 19 20 21 22 Q423 24

Journal of Food Composition and Analysis xxx (2015) xxxxxx

Q2

G Model

YJFCA 2554 16

Original Research Article

Thiamine content and technological quality properties of parboiledrice treated with sodium bisulfite: Benefits and food safety risk

Nathan Levien Vanier a,b,*, Ricardo Tadeu Paraginski a, Jose De J. Berrios b,Leandro da Conceicao Oliveira c, Moacir Cardoso Elias a

a Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazilb Healthy Processed Foods Research Unit, WRRC, ARS, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, United Statesc Instituto Federal Sul-Riograndense, Campus Pelotas Visconde da Graca, 96060-290 Pelotas, Brazil

A R T I C L E I N F O

Article history:

Received 26 June 2014

Received in revised form 14 February 2015

Accepted 17 February 2015

Available online xxx

Keywords:

Parboiling

Rice

Sodium bisulfite

Thiamine

Food processing

Nutrient retention/loss

Food safety

Food composition

Food analysis

A B S T R A C T

Rice is a staple food for more than half of the worlds population. The parboiling process is known to

increase the nutritional value of milled rice, but the process darkens the grains, with a corresponding

negative effect on consumer acceptability. The aim of this study was to evaluate the effects of using

different concentrations of sodium bisulfite (0, 0.2, 0.4, 0.6, 0.8, 1.0%) during the soaking step of rice

parboiling process on the thiamine content and technological properties of parboiled rice. Moreover, the

residual sulfite content in parboiled grains was also evaluated. The lowest concentration of 0.2% sodium

bisulfite was able to significantly (p < 0.05) promote a whiter colour, a decrease in the percentage of

stained grains, and an increase in the percentage of completely gelatinized grains in the parboiled rice,

compared to rice without sodium bisulfite treatment. However, the use of sodium bisulfite significantly

(p < 0.05) reduced the thiamine content, which is considered a risk associated with the treatment.

2015 Published by Elsevier Inc.

Contents lists available at ScienceDirect

Journal of Food Composition and Analysis

jo u rn al ho m epag e: ww w.els evier . c om / lo cat e/ j fc a

252627282930313233343536373839

1. Introduction

Consumed all over the world, rice is an important source ofenergy for the population worldwide. Rice is generally thecheapest and richest source of carbohydrates, proteins, vitaminsand minerals for very poor populations, which makes it a powerful,health-promoting ally in minimizing hunger. The majority ofconsumers prefer well-milled white rice with little or no branremaining on the endosperm (Heinemann et al., 2006; Monks et al.,2013). The milling process increases the preservation of rice duringstorage by removing the fat-rich embryo and the bran layers of ricecaryopsis. On the other hand, the milling process promotes asignificant decrease in vitamins and mineral content in rice due tobran removal (Heinemann et al., 2005; Lamberts et al., 2007;Monks et al., 2013). The parboiling process can be carried out in

404142434445

* Corresponding author at: Department of Agroindustrial Science and Technolo-

gy, Federal University of Pelotas, 96010-900 Pelotas, Brazil.

Tel.: +55 53 32757258; fax: +55 53 32757258.

E-mail address: [email protected] (N.L. Vanier).

Please cite this article in press as: Vanier, N.L., et al., Thiamine content sodium bisulfite: Benefits and food safety risk. J. Food Compos. Ana

http://dx.doi.org/10.1016/j.jfca.2015.02.008

0889-1575/ 2015 Published by Elsevier Inc.

order to obtain milled rice with a better nutritional compositionthan milled white rice (Padua and Juliano, 1974).

The parboiling process consists of three additional steps inconventional rice processing, which are: soaking, pressure steam-ing, and drying prior to dehusking. After these steps, rice followsthe same process as for conventional rice. The main phenomenathat occur in rice during parboiling are: (1) the transfer of brancomponents to the inner layers of rice caryopsis during the soakingstep, (2) inactivation of lipases, naturally distributed in the bran,due to heat treatment, and (3) starch gelatinization (Demont et al.,2012). Although parboiling provides benefits to the nutritional andtechnological properties of rice, such as higher vitamin content,longer shelf-life stability and decrease in the percentage of brokengrains after dehusking and milling compared to non-parboiledmilled rice, the parboiled rice is dark, which negatively affects riceconsumer acceptability (Bhattacharya, 1996).

It has been hypothesized that the colour changes that occursin rice during parboiling are caused by (1) diffusion of husk andbran pigments; (2) non-enzymatic browning of the Maillardtype; and (3) enzymatic colour changes during the soakingstep (Ali and Bhattacharya, 1980; Bhattacharya and Rao, 1966;

and technological quality properties of parboiled rice treated withl. (2015), http://dx.doi.org/10.1016/j.jfca.2015.02.008
http://dx.doi.org/10.1016/j.jfca.2015.02.008mailto:[email protected]://dx.doi.org/10.1016/j.jfca.2015.02.008http://www.sciencedirect.com/science/journal/08891575www.elsevier.com/locate/jfcahttp://dx.doi.org/10.1016/j.jfca.2015.02.008

46 La47 st48 th49 w50 st51 re52 gr53 54 of55 su56 its57 fo58 an59 us60 tr61 al62 in63 le64 ra65 re66 te67 su68 te69 re70 71 di72 1.73 su74 pr75 gr76 pe77 In78 de

79 2.

80 2.

81 82 am83 St84 co85 an86 In87 de88 im89 dr90 ai91 co

92 2.

93 94 be95 du96 an97 St98 pr99 to100 w101 ric102 Br103 th104 w105 pa

106107108109110111112113114115116117118119

120

121122123124125

126

127128129130131132133134135

136

137138139140141142143144145

146

147148149150

151

152153154155156157158159160161

N.L. Vanier et al. / Journal of Food Composition and Analysis xxx (2015) xxxxxx2

G Model

YJFCA 2554 16

mberts et al., 2006). More recently, Lamberts et al. (2008)udied the formation of brown pigments in rice as an effect ofe parboiling conditions, and suggested that Maillard reactionsere mainly responsible for the browning of rice during theeaming step of parboiling. Maillard reactions involve theaction of carbonyl groups of reducing sugars and the aminooups of amino acids (mainly lysine), peptides, or proteins.Several food additives have been used to prevent the browning

foods. These food additives can be synthetic chemicals or naturalbstances added to food for colour preservation or for improving

flavour, taste or appearance (FAO/WHO, 2008). Among the mainod additives, sulfites (sodium and potassium sulfite, bisulfitesd metabisulfites, sulphur dioxide, sodium sulphate) are widelyed by the food industry as antioxidants, decolourants, flour

eatment agents, and preservatives (Zhang et al., 2014). Addition-ly, sulfite technology has been used to control postharvest losses

banana (Williams et al., 2003), green figs (Cantn et al., 2011),mon (Smilanik et al., 1995), litchi (Lichter et al., 2000) andspberry (Spayd et al., 1984). Although there are no studiesgarding the use of sulfites in rice processing, it is possible that thechnological properties of rice could be improved by addinglfites during the soaking step of rice parboiling. However, thischnique may represent a food safety risk, if thiamine content isduced or destroyed.

The aim of this study was to evaluate the effects of usingfferent concentrations of sodium bisulfite (0, 0.2, 0.4, 0.6, 0.8,0%) during the soaking step of rice parboiling on thiamine andlfite content, as well as to examine important technologicaloperties of parboiled rice such as broken grains and stainedains percentage, whiteness, cooking time, hardness, andrcentage of completely gelatinized and non-gelatinized grains.

addition, the pasting properties of parboiled rice weretermined.

Materials and methods

1. Materials

Long grain rice (Oryza sativa L.) from IRGA 417 cultivar (high-ylose), cultivated under irrigation system on a farm in Pelotas,

ate of Rio Grande do Sul, Brazil, was harvested when the moisturentent was approximately 20%. The rice was placed in raffia bagsd immediately transported to Laboratorio de Pos-Colheita,dustrializacao e Qualidade de Graos of the Universidade Federal

Pelotas, where the study was carried out. The foreign matter andpurities were manually removed from the grains prior to theying process. The grains were subjected to artificial drying withr temperature of 35 8C until the grain achieved 13% moisturentent.

2. Sample preparation

Dried and cleaned rice samples (300 g) were placed into 3-Lakers. In order to evaluate the impact of using sodium bisulfitering the soaking step of parboiling on technological propertiesd thiamine content of rice, sodium bisulfite (SigmaAldrich Co.,. Louis, MO, USA) solutions at 0.0, 0.2, 0.4, 0.6, 0.8, and 1.0% wereepared with distilled water. One litre of each solution was added

the different beakers containing the rice samples. The materialas maintained in a water bath at 65 8C for 6 h. Then, the hydratede grains were autoclaved (Bio Eng. A-30, Bio Eng., Sao Paulo, SP,azil) for 10 min at 116 8C, which constituted the second step ofe rice parboiling process. The hydrated-autoclaved rice grainsere allowed to stand at room temperature overnight. The finalrboiling step was conducted in an oven (Model 400-2ND, Nova

Please cite this article in press as: Vanier, N.L., et al., Thiamine contensodium bisulfite: Benefits and food safety risk. J. Food Compos. An

Etica, Sao Paulo, SP, Brazil) set at 38 8C, where the grains were drieduntil they achieved 13% moisture content.

The dried rice grains (100 g) were dehusked and polished usinga Zaccaria rice machine (Type PAZ-1-DTA, Zaccaria, Limeira, SP,Brazil). Brown rice samples, after cleaning and grading, werepolished for 50 s. The degree of milling (DOM) was determinedusing the following equation: DOM = [1 (weight of the milledrice/weight of the rough rice)] 100. All the samples presentedsimilar DOM. Broken grains were removed using a laboratorygrader of the same Zaccaria rice machine. The non-parboiled ricegrains and the grains subjected to parboiling under differentsodium bisulfite concentrations were ground through a 70-meshscreen (210 mm) using a laboratory mill (Perten 3100, PertenInstruments, Hagersten, Sweden).

2.3. Thiamine and residual sulfite content

Thiamine content was determined following fluorometricmethod 957.17 of the American Organization of AnalyticalChemists International (AOAC, 2005), in triplicate. Sulfite contentwas determined according to AOAC method 990.28 (AOAC, 2005),in triplicate.

2.4. Broken grains

The length of each broken grain, obtained by using thelaboratory grader of the Zaccaria rice machine, was measuredwith a digital calliper (Mitutoyo, Santo Amaro, SP, Brazil). Grainswith a length of less than 4.5 mm were considered broken, which isthe directive provided in the Brazilian Official Standards for RiceClassification (BRASIL, 2009). The percentage (%) of broken grainswas determined using the following equation: Broken grains(%) = (weight of grains less than 4.5 mm length/weight of themilled rice) 100.

2.5. Stained grains

The percentage of stained rice was determined in 100 g of grain,in triplicate, according to the method described by the BrazilianOfficial Standards for Rice Classification (BRASIL, 2009). The grainsor broken grains that presented dark stains and/or fungalcontamination (mould or mildew) visible to the naked eye,regardless of the size of the affected area, were considered asinfected. The percentage (%) of stained rice was determined usingthe following equation: Stained grains (%) = (weight of stained rice/weight of the milled rice) 100.

2.6. Whiteness

The rice whiteness was recorded with a Zaccaria milling metre(MBZ-1, Zaccaria, Limeira, SP, Brazil), which is widely used by therice industries worldwide. The results were expressed using thescale provided by the meter in GBZ units.

2.7. Completely gelatinized and non-gelatinized grains

Completely gelatinized and non-gelatinized grains werevisually evaluated by using polarizing filters, following theBrazilian Official Standards for Rice Classification (BRASIL, 2009).Briefly, 5 replicates of 50 grains were distributed in a polarizingfilter above an artificial light (Polarizadora de arroz 11635, Comag,Panambi, RS, Brazil). The grains were placed side by side. Anotherpolarizing filter was placed above the grains in a position thatprovided the misalignment of the light beam by the filters.Completely gelatinized grains are totally vitreous under polarizedlight, since there is no light diffraction within the grain, while

t and technological quality properties of parboiled rice treated withal. (2015), http://dx.doi.org/10.1016/j.jfca.2015.02.008

162 163 164 165 166

167

168 169 170 171 172 173 174 175 176 177 178 179 180 181

182

183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 Q5202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217

218

219 220 221

222

223

224225226227228229230231232233234235236237238239240241242243244245246247248249

250

251252253254255256257258259260261262263264265

Table 1Thiamine and sulfite content of non-parboiled rice and sodium bisulfite treated

parboiled rice.

Treatments Thiamine content

(mg/100 g)

Sulfite content

(mg/100 g)

Non-parboiled 0.08b*

Parboiled**

0.00% 0.11a

0.20%

266 st267 do268 af269 th270 pa271 cr272 W273 so274 m275 ric276 no277 278 pe279 so280 so281 0.282 gr283 us284 so285 pa286 as287 288 co289 Fi290 co291 co292 in293 pr294 so295 th296 so297 m298 (p299 co300 th301 w302 no303 su

304 3.305 pr

306 307 ca308 fil

309310311312313314315316317318319320321322323324325326327328329330331332

Fig. 1. Percentage of broken grains and stained grains. Fig. 2. Whiteness (GBZ) of parboiled milled rice as a function of sodium bisulfiteconcentration used during soaking step of parboiling.

Fig. 3. Completely gelatinized and non-gelatinized rice grains (%) as a function ofsodium bisulfite concentration used during soaking step of parboiling.


G Model

YJFCA 2554 16

arch granules, by disordering its semi-crystalline and amorphousmains (Lamberts et al., 2009). The drying process that occurs

ter the hydration and autoclaving steps of parboiling providese rearrangement of gelatinized starch within rice grains, makingrboiled rice more compact and hard, without the presence ofystalline domains or even intercellular spaces within the grain.hen rice was subjected to 0.8 and 1.0% of sodium bisulfite duringaking step of parboiling, the rearrangement of starch and proteinolecules was not strong enough to support the tension exerted bye polishers, leading to a similar percentage of broken grains ton-parboiled rice.In the present study, there was an increase (p < 0.05) in the

rcentage of stained grains in parboiled rice without usingdium bisulfite compared to non-parboiled rice (Fig. 1). Whendium bisulfite was used, even at the lowest concentration of2%, there was a decrease (p < 0.05) in the percentage of stainedains compared to non-parboiled rice and rice parboiled withouting sodium bisulfite. Since the percentage of stained grains ofdium bisulfite-treated rice was even lower than those from non-rboiled rice, it is possible to infer that sodium bisulfite has acted

a bleaching agent.Rice whiteness, as a function of different sodium bisulfite

ncentrations used in soaking step of parboiling, is presented ing. 2. The parboiling conditions greatly affect parboiled ricelour. According to Bhattacharya (1996), rice acceptability tonsumers is highly influenced by colour. A darker grain is andicative of severe parboiling conditions and this grain is lesseferred by consumers than white grains. The beneficial effect ofdium bisulfite in this case was to significantly (p < 0.05) increasee whiteness of parboiled rice. The lowest concentration ofdium bisulfite of 0.2% was able to increase rice whiteness by 21%,easured as GBZ unit. Moreover, no significant difference < 0.05) in rice whiteness was determined among all differentncentrations (0.2, 0.4, 0.6, 0.8 and 1.0%) of sodium sulfite used ine present study. The whiteness of sodium bisulfite-treated riceas similar (p < 0.05) to the whiteness of non-parboiled rice (datat shown), which supported the previous statement that sodiumlfite acted as a bleaching agent.

3. Completely gelatinized and non-gelatinized grains and pasting

operties (RVA) of non-parboiled and parboiled rice

The efficiency of parboiling process on rice starch gelatinizationn be visualized by evaluating parboiled grains using polarizingters. Since completely gelatinized rice suffered from a more rigid


and uniform structural rearrangement than non-totally gelatinizedrice, it does not present any area where the beam can diffract, beingcompletely translucent. On the other hand, completely non-gelatinized rice presents intact starch granules in its endosperm,with well-delimited semi-crystalline and amorphous domains, andvarious intercellular spaces. This condition causes beam diffrac-tion, which makes the grain opaque when analyzed usingpolarizing plates. In order to compare the effect of adding sodiumbisulfite during the soaking step of parboiling on the efficiency ofstarch gelatinization, completely gelatinized (totally translucent)and completely non-gelatinized (totally opaque) grains werequantified (Fig. 3). The lowest level of 0.2% sodium bisulfite used inthis study was able to promote a 45% increase in completelygelatinized grains and a 60% decrease in completely non-gelatinized grains, compared to their respective controls (withoutsodium bisulfite). The results of this evaluation reflect that thegelatinization process was facilitated by the use of sodiumbisulfite.

Table 2 presents the pasting properties of rice that weremeasured in order to support the gelatinization results obtainedusing polarizing filters. Parboiled rice presented a higher pastingtemperature and lower peak and final viscosities than non-parboiled rice. A similar observation was previously reported byRao and Juliano (1970) and Lamberts et al. (2009). The significantly


333 334 335 336 337 338 339 340 341 342 343 344 345 346 347 348 349 350 351 352 353

354

355 356 357 358 359 360 361

362363364365366367368369370371372373374375376377

378

379380381382383384385386387388389

Table 2Pasting properties of non-parboiled rice and sodium bisulfite treated parboiled rice.

Treatments Pasting temperature (8C) Peak viscosity (RVU) Breakdown (RVU) Setback (RVU) Final viscosity (RVU)

Non-parboiled 68.52f* 245.94a 81.20a 133.86a 300.38a

Parboiled**

0.00% 84.45a 12.92c 2.78b 7.78d 17.92e

0.20% 81.90b 26.69b 3.33b 10.89cd 35.13d

0.40% 79.93c 27.33b 5.03b 14.00bc 36.30d

0.60% 79.10cd 33.47b 4.83b 14.25b 41.88b

0.80% 77.95de 31.08b 5.03b 14.41b 40.47bc

1.00% 77.80e 32.89b 4.31b 13.70bc 39.71c

* Results are the means of three determinations with standard deviation lower than 10%. Values followed by different letters in the same column are significantly different

(p < 0.05).** Treatments indicate the percentage of sodium bisulfite used during soaking step of parboiling.

N.L. Vanier et al. / Journal of Food Composition and Analysis xxx (2015) xxxxxx 5

G Model

YJFCA 2554 16

(p < 0.05) higher pasting temperatures, and lower peak and finalviscosities determined in the parboiled rice, confirmed that thegelatinization of starch granules was fully achieved under allsodium bisulfite treatments. The use of sodium bisulfite reduced(p < 0.05) the pasting temperature of parboiled rice and providedan increase (p < 0.05) in final viscosity compared to parboiled ricewithout using sodium bisulfite.

Pan et al. (2005) studied the viscosity of rice bran proteins asaffected by sodium sulfite. The authors explained the increase inviscosity of 0.5 M sodium sulfite-treated sample over the controlby a decrease in protein solubility due to disulfide bond cleavage.According to Kelapathy et al. (1996), sulfites cleave the inter- andintra-disulfide bonds in protein molecules minimizing intermo-lecular interaction. It is therefore hypothesized that the weakinteractions of proteins in sulfite-treated rice, due to cleavage ofdisulfide bonds, provided a weak protein matrix, which favouredthe observed initial and final viscosities of gelatinized starchgranules. The lower solubility of sulfite-treated proteins may havehelped to facilitate the water holding capacity of gelatinized starchgranules, increasing the peak viscosity of sulfite-treated ricecompared to rice parboiled without using sodium bisulfite.

3.4. Cooking time and hardness

The data obtained from cooking time and hardness aftercooking of non-parboiled and parboiled rice are presented inFig. 4. There was an increase (p < 0.05) in cooking time andhardness of rice when parboiled without using sodium bisulfite,compared to non-parboiled rice. However, the cooking time ofparboiled rice prepared using 0.2, 0.4 and 0.6% sodium bisulfitewas not significantly different (p < 0.05) from either non-parboiled

390391392393

394

39563967397398399400

401

402403404405406

Fig. 4. Cooking time (s) and hardness (N) of non-parboiled rice and sodium bisulfitetreated parboiled rice.

Please cite this article in press as: Vanier, N.L., et al., Thiamine content sodium bisulfite: Benefits and food safety risk. J. Food Compos. Ana

rice or parboiled rice without sodium bisulfite treatment. But asignificant decrease of 19.4% in cooking time was determined inparboiled rice treated with 0.8% and 1.0% sodium bisulfite, whencompared to untreated parboiled rice. This significant decrease incooking time may be related to the weaker and more hydrophobicstructure of the proteins after severe disulfide bond cleavage at thehighest levels of bisulfite treatment (0.8 and 1.0%) used in thisstudy.

As hypothesized for peak and final viscosities, a weak and lesssoluble protein matrix after parboiling using sulfite may haveboosted the absorption of water by gelatinized starch granules,leading to a reduced cooking time. Untreated parboiled ricepresented the highest hardness value, and then decreased for allsodium bisulfite-treated rice. Moreover, no significant difference(p < 0.05) in hardness was determined as a function of sodiumbisulfite concentration.

4. Conclusion

The use of sodium bisulfite during the soaking step ofparboiling, at the lowest concentration used in the present studyof 0.2%, was able to significantly (p < 0.05) promote a whiter colourof parboiled rice, a decrease in the percentage of stained grains, andan increase in the percentage of completely gelatinized grainscompared to untreated parboiled rice. Moreover, the cooking timeof parboiled rice treated with up to 0.6% sodium bisulfite wassimilar than the cooking time of both non-parboiled rice andparboiled rice without sodium bisulfite treatment. However, thereduction of thiamine by sulfite is a risk associated with thetreatment. Therefore, careful consideration needs to be given to therisks vs. benefits derived from the use of sodium bisulfite duringparboiling of rice. Further studies, including thiamine fortificationand in vivo animal studies are recommended to ensure the safe useof sulfite in parboiled rice.

Acknowledgments

We would Qlike to thank Coordenacao de Aperfeicoamento dePessoal de Nvel Superior ( QCAPES), Conselho Nacional de Desen-volvimento Cientfico e Tecnologico (CNPq), Fundacao de Amparo aPesquisa do Estado do Rio Grande do Sul (FAPERGS), Secretaria daCiencia e Tecnologia do Estado do Rio Grande do Sul (SCT-RS) andPolo de Inovacao Tecnologica em Alimentos da Regiao Sul.

References

American Association of Cereal Chemists (AACC), 2000. Approved Methods of theAmerican Association of Cereal Chemists. American Association of CerealChemists, Inc., St. Paul, MN, USA.

Ali, S.Z., Bhattacharya, K.R., 1980. Changes in sugars and amino acids duringparboiling of rice. Journal of Food Biochemistry 4, 169179.

and technological quality properties of parboiled rice treated withl. (2015), http://dx.doi.org/10.1016/j.jfca.2015.02.008

407 AO408 409 Bh410 411 Bh412 413 BR414 415 416 Br417 418 Ca419 420 421 Da422 423 De424 425 426 FA427 428 FA429 430 He431 432 433 Jul434 435 436 Ke437 438 439 La440 441 442 La443 444 445 La446 447

448449450451452453454455456457458459460461462463464465466467468469470471472473474475476477478479480481482483484485486487488


G Model

YJFCA 2554 16

AC, 2005. Official Methods of Analysis, eighteenth ed. Association of OfficialAnalytical Chemists, Gaithersburg, MD.

attacharya, S., 1996. Kinetics on colour changes in rice due to parboiling. Journalof Food Engineering 29, 99106.

attacharya, K.R., Rao, P.V.S., 1966. Effect of processing conditions on quality ofparboiled rice. Journal of Agricultural and Food Chemistry 14, 476479.

ASIL, 2009. Ministerio da Agricultura, Pecuaria e Abastecimento. ComissaoTecnica de Normal e Padroes, Regulamento Tecnico do Arroz. Instrucao Nor-mativa N8 06, de 16.02.2009.

avata, V., Minafra, L., Callari, G., Gelfi, C., Grimaldi, L.M.E., 2014. Analysis ofthiamine transporter genes in sporadic beriberi. Nutrition 30, 485488.

ntn, C.M., Palou, L., Bremer, V., Michailidis, T.J., Crisosto, C.H., 2011. Evaluation ofthe use of sulfur dioxide to reduce postharvest losses on dark and green figs.Postharvest Biology and Technology 59, 150158.

vidson, M.G., 1992. Thiamine deficiency in a colony of cats. Veterinary Record130, 9497.

mont, M., Zossou, E., Rutsaert, P., Ndour, M., Mele, P.V., Verbeke, W., 2012.Consumer valuation of improved rice parboiling techniques in Benin. FoodQuality and Preference 23, 6370.

O/WHO, 1995. Codex Alimentarius Commission: General Standards for FoodAdditives, Codex-Stan 192-1995 Updated in 2013, pp. 9193.

O/WHO, 2008. Codex Alimentarius Commission: Procedure Manual, seventeenthed. Rome, Italy.

inemann, R.J.B., Behrens, J.H., Lanfer-Marquez, U.M., 2006. A study on theacceptability and consumer attitude towards parboiled rice. InternationalJournal of Food Science and Technology 41, 627634.

iano, B.O., Perez, C.M., Alyo-Shin, E.P., Romanov, V.B., Blakeney, A.B., Welsh, L.A.,1984. International cooperative test on texture of cooked rice. Journal ofTexture Studies 15, 357376.

lapathy, U., Hettiarachchy, N.S., Myers, D., Rhee, K.C., 1996. Alkali-modified soyproteins: effects of salts and disulfide bond cleavage on adhesion and viscosity.Journal of the American Oil Chemists Society 73, 10631066.

mberts, L., Brijs, K., Mohamed, R., Verhelst, N., Delcour, J.A., 2006. Impact ofbrowning reactions and bran pigments on color of parboiled rice. Journal ofAgricultural and Food Chemistry 54, 99249929.

mberts, L., Bie, E.D., Vandeputte, G.E., Veraverbeke, W.S., Derycke, V., Walter DeMan, W.D., Delcour, J.A., 2007. Effect of milling on colour and nutritionalproperties of rice. Food Chemistry 100 (4), 14961503.

mberts, L., Rombouts, I., Brijs, K., Gebruers, K., Delcour, J.A., 2008. Impact ofparboiling conditions on Maillard precursors and indicators in long-grain ricecultivars. Food Chemistry 110, 916922.


Lamberts, L., Gomand, S.V., Derycke, V., Delcour, J.A., 2009. Presence of amylosecrystallites in parboiled rice. Journal of Agricultural and Food Chemistry 57,32103216.

Lichter, A., Dvir, O., Rot, I., Akerman, M., Regev, R., Wiesblum, A., Fallik, E., Zauber-man, G., Fuchs, Y., 2000. Hot water brushing: an alternative method to SO2fumigation for color retention of litchi fruits. Postharvest Biology and Technol-ogy 18, 235244.

Miller, J.D., 1995. Fungi and mycotoxins in grain: implications for stored productsresearch. Journal of Stored Products Research 31, 116.

Mohapatra, D., Bal, S., 2006. Cooking quality and instrumental textural attributes ofcooked rice for different milling fractions. Journal of Food Enginering 73, 253259.

Monks, J.F., Vanier, N.L., Casaril, J., Berto, R.M., de Oliveira, M., Gomes, C.B., deCarvalho, M.P., Dias, A.R.G., Elias, M.C., 2013. Effects of milling on proximatecomposition, folic acid, fatty acids and technological properties of rice. Journalof Food Composition and Analysis 30, 7379.

Padua, A.B., Juliano, B.O., 1974. Effect of parboiling on thiamine, protein and fat ofrice. Journal of the Science of Food and Agriculture 25, 697701.

Pan, Z., Cathcart, A., Wang, D., 2005. Thermal and chemical treatments toimprove adhesive property of rice bran. Industrial Crops and Products 22,233240.

Rao, S.N.R., Juliano, B.O., 1970. Effect of parboiling on some physicochemicalproperties of rice. Journal of Agricultural and Food Chemistry 18, 289294.

Saleh, M., Meullenet, J-F., 2012. Broken rice kernels and the kinetics of rice hydra-tion and texture during cooking. Journal of the Science of Food and Agriculture93, 16731679.

Smilanik, J.L., Margosan, D.A., Henson, D.J., 1995. Evaluation of heated solutions ofsulfur dioxide, ethanol, and hydrogen peroxide to control postharvest greenmold of lemons. Plant Disease 79, 742747.

Spayd, S.E., Norton, R.A., Hayrynen, L.D., 1984. Influence of sulfur dioxide generatorson red raspberry quality during postharvest storage. Journal of Food Science 49,10671069.

Studdert, V.P., Labuc, R.H., 1991. Thiamin deficiency in cats and dogs associatedwith feeding meat preserves with sulphur dioxide. Australian VeterinaryJournal 68, 5457.

Williams, O.J., Raghavan, G.S.V., Golden, K.D., Gariepy, Y., 2003. Postharvest storageof giant Cavendish bananas using ethylene oxide and sulphur dioxide. Journal ofthe Science of Food and Agriculture 83, 180186.

Zhang, J.B., Zhang, H., Wang, H.L., Zhang, J.Y., Luo, P.J., Zhu, L., Wang, Z.T., 2014. Riskanalysis of sulfites used as food additives in China. Biomedical and Environ-mental Sciences 27, 147154.

http://dx.doi.org/10.1016/j.jfca.2015.02.008Thiamine content and technological quality properties of parboiled rice treated with sodium bisulfite: Benefits and food s...1 Introduction2 Materials and methods2.1 Materials2.2 Sample preparation2.3 Thiamine and residual sulfite content2.4 Broken grains2.5 Stained grains2.6 Whiteness2.7 Completely gelatinized and non-gelatinized grains2.8 Pasting properties of non-parboiled and parboiled rice2.9 Cooking time and hardness2.10 Statistical analysis3 Results and discussion3.1 Thiamine and residual sulfite content3.2 Broken grains, stained grains and rice whiteness3.3 Completely gelatinized and non-gelatinized grains and pasting properties (RVA) of non-parboiled and parboiled rice3.4 Cooking time and hardness4 ConclusionAcknowledgmentsReferences

4. vanier et al, 2015. thiamine content and technological quality properties of parboiled rice...

Documents