Increased vitamin B5 uptake capacity of ultrasonic treated milled rice: A new method for rice fortification

• Main Authors: Bonto, Aldrin P., Camacho, Ken Sammuel I., Camacho, Drexel H.
• Format: text
• Published: Animo Repository 2018
• Subjects: Enriched foods; Rice; Pantothenic acid; Sonication; Chemistry; Food Science
• Online Access: https://animorepository.dlsu.edu.ph/faculty_research/3339
• Institution: De La Salle University

White milled rice contains reduced nutritional value as a result of milling and polishing processes. This work explored a simple approach of fortifying rice through surface modification and vitamin adsorption. Exposure of white long grain rice to ultrasonic environment modified the surface from smoo...