Maldonado Pereira, Paola
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Publication Treatment evaluation for the arsenic removal in parboiled and brown rice and its chemical and physical properties(2023-05-12) Maldonado Pereira, Paola; Román Velázquez, Felix R.; College of Arts and Sciences - Sciences; Plaza Delestre, MarÃa L.; Meléndez MartÃnez, Enrique; Department of Chemistry; Latorre Acevedo, José R.Rice is one of the main components of the Puerto Rican diet. Previous studies had shown that brown and parboiled rice had the highest levels of arsenic consumed by Puerto Ricans, ranging from 221 ppm to 227 ppm. A boiling water treatment previously developed in our laboratory was modified and evaluated in this study for arsenic removal in rice consumed in Puerto Rico (brown and parboiled rice). Arsenic content was performed using ICP-OES and results showed a concentration of 1.1 ppm for brown rice and 0.2 ppm for parboiled rice. In this study, a total remotion of 67% (brown rice) and 50% (parboiled rice) was achieved with this treatment. Thiamine and riboflavin contents were analyzed using the HPLC-VWD. The presence of thiamine and riboflavin in post-treatment rice was detected, thus indicating vitamin loss in rice during treatment. A sensory analysis was performed to assess the consumer’s acceptance of rice pre-and post-treatment. Results showed that panelists detected differences between treatments (p < 0.001). Acceptance scale values were higher for the pre-treatment of brown rice (p < 0.001) while acceptance scale values were higher in the post-treatment of parboiled rice (p<0.0001). The treatment presented in this thesis is intended to be implemented in the food industry and in every household to reduce exposure to inorganic arsenic, however, it will require enriching the rice to compensate for vitamin loss.