Synchrotron X-ray Fluorescence Microscopy study of the diffusion of iron, manganese, potassium and zinc in parboiled rice kernels

Prakash Oli; Rachelle Ward; Benu Adhikari; A John Mawson; Raju Adhikari; Tim J Wess; Laura Pallas; Kathryn Spiers; David Paterson; Peter Torley

doi:10.1016/j.lwt.2016.03.034

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Synchrotron X-ray Fluorescence Microscopy study of the diffusion of iron, manganese, potassium and zinc in parboiled rice kernels

Journal article

Peer reviewed

Synchrotron X-ray Fluorescence Microscopy study of the diffusion of iron, manganese, potassium and zinc in parboiled rice kernels

Prakash Oli, Rachelle Ward, Benu Adhikari, A John Mawson, Raju Adhikari, Tim J Wess, Laura Pallas, Kathryn Spiers, David Paterson and Peter Torley

LWT - Food Science and Technology, Vol.71, pp.138-148

2016

DOI: https://doi.org/10.1016/j.lwt.2016.03.034

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Abstract

Rice

parboiling

micronutrients

diffusion

synchrotron XFM

Parboiled rice is known to contain higher levels of nutrients than its non-parboiled counterpart. In order to study the diffusion of micronutrients into the starchy endosperm of the parboiled rice kernel, the parboiled paddy samples were prepared by combining different hydrothermal treatments (hydrated only, steamed-only, hydrated then steamed) employing two hydration temperatures (60 °C and 90 °C). The rice kernels were sectioned longitudinally into 90 μm thick sections after hydrothermal treatment, drying and milling. These rice kernels sections were analysed by Synchrotron X-Ray Fluorescence Microscopy (S-XFM) to determine the distribution of iron (Fe), manganese (Mn), potassium (K) and zinc (Zn). The S-XFM results showed that the bran and germ were rich in these minerals whereas the endosperm had a low concentration. Hydrothermal treatment of kernels increased the mineral diffusion into the endosperm from the bran layer and germ. The highest diffusion of Fe, Zn and Mn was observed in the sample treated with high temperature hydration for a longer time followed by steaming. However, K did not appear to diffuse into the endosperm as much as other the minerals. © 2016.

Details

Title: Synchrotron X-ray Fluorescence Microscopy study of the diffusion of iron, manganese, potassium and zinc in parboiled rice kernels
Authors: Prakash Oli (Author) - Charles Sturt University
Rachelle Ward (Author) - Graham Centre for Agricultural Innovation
Benu Adhikari (Author) - RMIT University
A John Mawson (Author) - Charles Sturt University
Raju Adhikari (Author) - CSIRO Manufacturing
Tim J Wess (Author) - Charles Sturt University
Laura Pallas (Author) - NSW Department of Primary Industries
Kathryn Spiers (Author) - Australian Synchrotron
David Paterson (Author) - Australian Synchrotron
Peter Torley (Author) - Charles Sturt University
Publication details: LWT - Food Science and Technology, Vol.71, pp.138-148
Publisher: Academic Press
Date published: 2016
DOI: 10.1016/j.lwt.2016.03.034
ISSN: 0023-6438; 0023-6438
Organisation Unit: Office of the Deputy Vice-Chancellor (Academic); University of the Sunshine Coast, Queensland
Language: English
Record Identifier: 99451498702621
Output Type: Journal article

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Web Of Science research areas: Food Science & Technology

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