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KMID : 0380620110430060683
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 6 p.683 ~ p.688
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Influence of Cooking on Nutrient Composition in Provitamin A- Biofortified Rice
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Lee Young-Tack
Kim Mi-Hyun
Im Ji Soon
Kim Jae-Kwang
Ha Sun-Hwa
Lee Si-Myung
Kweon Soon-Jong
Suh Seok-Chul
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Abstract
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This study was conducted to investigate the effects of different cooking methods on the nutrient composition of genetically modified (GM) provitamin A(PA)-biofortified rice. PA-biofortified rice was subjected to different cooking methods, namely boiling and a soaking, steaming and roasting process. The proximate components (starch, protein, lipid and ash) of raw PA-biofortified rice were similar to those found in the parental non-GM rice, and were not significantly affected by a conventional boiling treatment. When compared with raw rice, boiled PA-biofortified rice showed a similar nutrient composition, despite a slight reduction in a majority of its amino acid contents. However, the PA-biofortified rice that underwent the soaking/steaming/roasting process exhibited a significant reduction in a majority of its amino acids and mineral contents. This procedure also led to a significant reduction in carotenoid contents. The overall results of this study demonstrate that using a conventional boiling method for PA-biofortified rice retains nutrients better than a soaking/ steaming/roasting method.
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KEYWORD
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genetically modified (GM), provitamin A-biofortified rice, cooking, nutrient composition, carotenoids
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