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YJFCA 2554 16
Journal of Food Composition and Analysis xxx (2015) xxxxxx
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Q1 Nathan
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Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
Healthy Processed Foods Research Unit, WRRC, ARS, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, United States
Instituto Federal Sul-Riograndense, Campus Pelotas Visconde da Graca, 96060-290 Pelotas, Brazil
A R T I C L E I N F O
A B S T R A C T
Article history:
Received 26 June 2014
Received in revised form 14 February 2015
Accepted 17 February 2015
Available online xxx
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 bisulte (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 sulte content in parboiled grains was also evaluated. The lowest concentration of 0.2% sodium
bisulte was able to signicantly (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 bisulte treatment. However, the use of sodium bisulte signicantly
(p < 0.05) reduced the thiamine content, which is considered a risk associated with the treatment.
2015 Published by Elsevier Inc.
Keywords:
Parboiling
Rice
Sodium bisulte
Thiamine
Food processing
Nutrient retention/loss
Food safety
Food composition
Food analysis
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1. Introduction
Consumed all over the world, rice is an important source of
energy for the population worldwide. Rice is generally the
cheapest and richest source of carbohydrates, proteins, vitamins
and minerals for very poor populations, which makes it a powerful,
health-promoting ally in minimizing hunger. The majority of
consumers prefer well-milled white rice with little or no bran
remaining on the endosperm (Heinemann et al., 2006; Monks et al.,
2013). The milling process increases the preservation of rice during
storage by removing the fat-rich embryo and the bran layers of rice
caryopsis. On the other hand, the milling process promotes a
Q4 signicant decrease in vitamins and mineral content in rice due to
bran removal (Heinemann et al., 2005; Lamberts et al., 2007;
Monks et al., 2013). The parboiling process can be carried out in
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Q2 * Corresponding author at: Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
Tel.: +55 53 32757258; fax: +55 53 32757258.
E-mail address: nathanvanier@hotmail.com (N.L. Vanier).
http://dx.doi.org/10.1016/j.jfca.2015.02.008
0889-1575/ 2015 Published by Elsevier Inc.
Please cite this article in press as: Vanier, N.L., et al., Thiamine content and technological quality properties of parboiled rice treated with
sodium bisulte: Benets and food safety risk. J. Food Compos. Anal. (2015), http://dx.doi.org/10.1016/j.jfca.2015.02.008
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N.L. Vanier et al. / Journal of Food Composition and Analysis xxx (2015) xxxxxx
Etica, Sao Paulo, SP, Brazil) set at 38 8C, where the grains were dried
until they achieved 13% moisture content.
The dried rice grains (100 g) were dehusked and polished using
a Zaccaria rice machine (Type PAZ-1-DTA, Zaccaria, Limeira, SP,
Brazil). Brown rice samples, after cleaning and grading, were
polished for 50 s. The degree of milling (DOM) was determined
using the following equation: DOM = [1 (weight of the milled
rice/weight of the rough rice)] 100. All the samples presented
similar DOM. Broken grains were removed using a laboratory
grader of the same Zaccaria rice machine. The non-parboiled rice
grains and the grains subjected to parboiling under different
sodium bisulte concentrations were ground through a 70-mesh
screen (210 mm) using a laboratory mill (Perten 3100, Perten
Instruments, Hagersten, Sweden).
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2.1. Materials
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Long grain rice (Oryza sativa L.) from IRGA 417 cultivar (highamylose), cultivated under irrigation system on a farm in Pelotas,
State of Rio Grande do Sul, Brazil, was harvested when the moisture
content was approximately 20%. The rice was placed in rafa bags
and immediately transported to Laboratorio de Pos-Colheita,
Industrializacao e Qualidade de Graos of the Universidade Federal
de Pelotas, where the study was carried out. The foreign matter and
impurities were manually removed from the grains prior to the
drying process. The grains were subjected to articial drying with
air temperature of 35 8C until the grain achieved 13% moisture
content.
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2.6. Whiteness
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Dried and cleaned rice samples (300 g) were placed into 3-L
beakers. In order to evaluate the impact of using sodium bisulte
during the soaking step of parboiling on technological properties
and thiamine content of rice, sodium bisulte (SigmaAldrich Co.,
St. Louis, MO, USA) solutions at 0.0, 0.2, 0.4, 0.6, 0.8, and 1.0% were
prepared with distilled water. One litre of each solution was added
to the different beakers containing the rice samples. The material
was maintained in a water bath at 65 8C for 6 h. Then, the hydrated
rice grains were autoclaved (Bio Eng. A-30, Bio Eng., Sao Paulo, SP,
Brazil) for 10 min at 116 8C, which constituted the second step of
the rice parboiling process. The hydrated-autoclaved rice grains
were allowed to stand at room temperature overnight. The nal
parboiling step was conducted in an oven (Model 400-2ND, Nova
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Please cite this article in press as: Vanier, N.L., et al., Thiamine content and technological quality properties of parboiled rice treated with
sodium bisulte: Benets and food safety risk. J. Food Compos. Anal. (2015), http://dx.doi.org/10.1016/j.jfca.2015.02.008
G Model
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N.L. Vanier et al. / Journal of Food Composition and Analysis xxx (2015) xxxxxx
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Table 1
Thiamine and sulte content of non-parboiled rice and sodium bisulte treated
parboiled rice.
Treatments
Non-parboiled
Parboiled**
0.00%
0.20%
0.40%
0.60%
0.80%
1.00%
Thiamine content
(mg/100 g)
0.08b*
a
0.11
<0.01c
<0.01c
<0.01c
<0.01c
<0.01c
Sulte content
(mg/100 g)
40.0e*
64.3d
88.2c
118.2b
141.9a
*
Results are the means of three determinations with standard deviation lower
than 5%. Values followed by different letters in the same column are signicantly
different (p < 0.05). Limit of detection = 0.01 mg/100 g.
**
Treatments indicate the percentage of sodium bisulte used during soaking
step of parboiling.
Please cite this article in press as: Vanier, N.L., et al., Thiamine content and technological quality properties of parboiled rice treated with
sodium bisulte: Benets and food safety risk. J. Food Compos. Anal. (2015), http://dx.doi.org/10.1016/j.jfca.2015.02.008
G Model
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N.L. Vanier et al. / Journal of Food Composition and Analysis xxx (2015) xxxxxx
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Please cite this article in press as: Vanier, N.L., et al., Thiamine content and technological quality properties of parboiled rice treated with
sodium bisulte: Benets and food safety risk. J. Food Compos. Anal. (2015), http://dx.doi.org/10.1016/j.jfca.2015.02.008
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N.L. Vanier et al. / Journal of Food Composition and Analysis xxx (2015) xxxxxx
Table 2
Pasting properties of non-parboiled rice and sodium bisulte treated parboiled rice.
Treatments
Non-parboiled
Parboiled**
0.00%
0.20%
0.40%
0.60%
0.80%
1.00%
68.52
84.45a
81.90b
79.93c
79.10cd
77.95de
77.80e
245.94
12.92c
26.69b
27.33b
33.47b
31.08b
32.89b
Breakdown (RVU)
a
81.20
2.78b
3.33b
5.03b
4.83b
5.03b
4.31b
Setback (RVU)
133.86
7.78d
10.89cd
14.00bc
14.25b
14.41b
13.70bc
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Results are the means of three determinations with standard deviation lower than 10%. Values followed by different letters in the same column are signicantly different
(p < 0.05).
**
Treatments indicate the percentage of sodium bisulte used during soaking step of parboiling.
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(p < 0.05) higher pasting temperatures, and lower peak and nal
viscosities determined in the parboiled rice, conrmed that the
gelatinization of starch granules was fully achieved under all
sodium bisulte treatments. The use of sodium bisulte reduced
(p < 0.05) the pasting temperature of parboiled rice and provided
an increase (p < 0.05) in nal viscosity compared to parboiled rice
without using sodium bisulte.
Pan et al. (2005) studied the viscosity of rice bran proteins as
affected by sodium sulte. The authors explained the increase in
viscosity of 0.5 M sodium sulte-treated sample over the control
by a decrease in protein solubility due to disulde bond cleavage.
According to Kelapathy et al. (1996), sultes cleave the inter- and
intra-disulde bonds in protein molecules minimizing intermolecular interaction. It is therefore hypothesized that the weak
interactions of proteins in sulte-treated rice, due to cleavage of
disulde bonds, provided a weak protein matrix, which favoured
the observed initial and nal viscosities of gelatinized starch
granules. The lower solubility of sulte-treated proteins may have
helped to facilitate the water holding capacity of gelatinized starch
granules, increasing the peak viscosity of sulte-treated rice
compared to rice parboiled without using sodium bisulte.
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4. Conclusion
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Fig. 4. Cooking time (s) and hardness (N) of non-parboiled rice and sodium bisulte
treated parboiled rice.
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Please cite this article in press as: Vanier, N.L., et al., Thiamine content and technological quality properties of parboiled rice treated with
sodium bisulte: Benets and food safety risk. J. Food Compos. Anal. (2015), http://dx.doi.org/10.1016/j.jfca.2015.02.008
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Please cite this article in press as: Vanier, N.L., et al., Thiamine content and technological quality properties of parboiled rice treated with
sodium bisulte: Benets and food safety risk. J. Food Compos. Anal. (2015), http://dx.doi.org/10.1016/j.jfca.2015.02.008
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