PHYSICOCHEMICAL PROPERTIES OF CALCIUM-FORTIFIED RICE

U.S. long-grain rough rice, Karen variety, was dehulled, milled, and g raded. Milled rice was fortified with calcium by soaking in 3% calcium lactate (solution of rice and calcium lactate 1:0.75, w/v) for 3 hr a t ambient temperature, followed by steaming at 10 psi for 10 min and d rying to 10-11% moisture. The fortified milled rice and the untreated control contained 134 +/- 2 mg of Ca/100 g of rice and 64 +/- 3 mg of Ca/100 g of rice (dwb), respectively. Calcium-fortified uncooked and c ooked rice showed significantly harder and firmer texture than did the untreated control. Furthermore, calcium-fortified rice and water-trea ted rice significant decreases in amylograph gelatinization temperatur e and peak viscosity. Sensory evaluation data indicated significant de creases in oral tenderness and adhesiveness values for calcium-fortifi ed rice. Calcium-fortified milled rice may find several applications i n rice-based food products.