Gelatinization induced whole grain rice fortification technology

This study reports gelatinization induced whole grain rice fortification (GIWGRF) technology through micronutrient solution soaking, further gelatinization, and drying of pregelatinized rice. Rice with 57.06 ± 3.11 % degree-of-gelatinization (DG) preventing soaking-induced fissure formation (up to 55.40 ± 1.04 % dry basis moisture gain) was soaked in NaFeEDTA-solution (1063 mg/230 mL per 500 g of rice), steamed at 105 °C for 60, 80, 100, 120, and 140 s (acquiring 66 ± 2.42 %, 71 ± 2.27 %, 77 ± 1.96 %, 82 ± 1.86 %, and 87 ± 1.53% DG) and dried at 38 ± 2 °C to 14.11 ± 3.56 % db moisture-content. Gelatinization induced whole grain fortified rice kernel (GIWGFRK) steamed for 60, 80, and 100 s did not exhibit fissures, offered 98 % micronutrient uptake with its 60 %, 67 %, and 73 % washing and 30.88 %, 47.91 %, and 64.01% cooking retention. Rice steamed for 120 and 140 s resulted in fissures with breakage (5 and 10 %) but offered 98 % micronutrient uptake with 80 % and 90 % washing and 70.33 % and 84.12 % cooking retention. All fortified samples offered similar physicochemical and cooking properties, suggesting GIWGRF as a practical approach for whole grain rice fortification. • Gelatinization induced whole grain rice fortification (GIWGRF) technology. • GIWGRF technology is an alternative to extrusion-based fortification. • No changes physicochemical and cooking properties. • 82% iron retention after cooking of GIWGRF. • Non-significant increase in cooking time.