Sensoric Quality of Zinc Fortied Parboiled Rice

Abstract: Zinc is essential for growth and development, cell mediated immunity, protein synthesis, skin and bone metabolism, enzyme function, gene expression and hormonal excretion. Zinc deciency is a widespread problem and the present project was designed to develop zinc fortied parboiled rice for the improvement of zinc in rice. Objective: To develop zinc fortied parboiled rice and to determine the consumer acceptability of parboiled rice. Methods: Rice samples were procured. Samples were then subjected for fortication with three forticants: ZnO, ZnSO4and mixture of both ZnO and ZnSO4. Then samples were de-husked and polished and further Analysis was carried out in Food science laboratory at University Institute of Diet and Nutritional Sciences. The collected data were statistically analyzed using Statistical Package (Costat-2003, Co-Hort, v 6.1.). ANOVA was applied for statistical analysis. Results: Signicant differences were noted among treatments for color, avor, texture, mouth feel and overall acceptability. Maximum color score was obtained by Mix fortied white ricei-e 8.00, avor, texture, mouth feel is in Non-fortied white ricei-e.7.80, 8.10, 8.00 and overall acceptability score was found in White rice fortied with ZnSO4i-e8.0 Conclusions: The fortication of zinc in rice did not appear to have a large effect on sensory acceptability with the exception of texture. Brown rice were least acceptable to consumers. Key words: Fortication, parboiling, zinc, consumer acceptability