Comparing parboiling and milling for selenium-enriched rice (Oryza sativa L.): Differences in selenium speciation,
Kun Zhuang1, Zihan Zhang1, Shuyou Shang1
1Key Laboratory of Bulk Grain and Oil Deep Processing (Ministry of Education), Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Food Chemistry: X
|January 29, 2025
Summary
Parboiling rice helps retain selenium (Se) and enhances its umami flavor. This process improves Se content and texture, making Se-enriched parboiled rice a valuable functional food.
Area of Science:
- Agricultural Science
- Food Science
- Nutritional Science
Background:
- Parboiled rice processing can enhance nutrient retention during milling.
- Selenium (Se) is an essential trace element with health benefits.
- Bio-available selenium nanoparticles (bioSeNPs) offer a promising approach for Se enrichment in crops.
Purpose of the Study:
- To investigate the impact of parboiling on Se speciation, texture, microstructure, taste, and flavor of Se-enriched rice.
- To evaluate the effectiveness of bioSeNPs fertilizer in enriching rice with selenium.
- To understand how parboiling affects the physical and sensory properties of enriched rice.
Main Methods:
- Se-enriched rice grains were treated with varying concentrations of bioSeNPs fertilizer.
- Rice samples underwent parboiling and milling processes.
- Analysis included Se speciation, texture analysis, microstructure observation, and sensory evaluation of cooked rice.
Main Results:
- Parboiling significantly increased total Se content by hindering bran removal.
- Selenomethionine was the predominant Se species (72.6%-80.1%) after 40s milling.
- Parboiled rice showed increased hardness, reduced stickiness, and enhanced umami and flavor profiles.
- Parboiling restricted starch dissolution and altered protein distribution within the rice microstructure.
Conclusions:
- Parboiling is an effective method for retaining and increasing Se content in enriched rice.
- The parboiling process positively influences the sensory attributes of Se-enriched rice, particularly umami and flavor.
- Se-enriched parboiled rice presents a valuable functional food product with enhanced nutritional and sensory qualities.
