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Vol. 15 No. 3 (2023): Carpathian Journal of Food Science and Technology

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Submitted
April 12, 2024
Accepted
April 12, 2024
Published
December 10, 2025

Evaluation of quality parameters of parboiled and nonparboiled zinc biofortified BRRI dhan84 rice variety in Bangladesh

Tanjina Akter
Chulalongkorn University
Md. Shihabul Awal
Hajee Mohammad Danesh Science and Technology University
Md. Abdul Wazed
Hajee Mohammad Danesh Science and Technology University
Anwara Akhtar Khatun
Hajee Mohammad Danesh Science and Technology University
Md. Shakil
Chulalongkorn University
Md. Murtuza Kamal
Hajee Mohammad Danesh Science and Technology University
Md. Hasan Al Banna
Patuakhali Science and Technology University
N. H. M. Rubel Mozumder
Hajee Mohammad Danesh Science and Technology University

Corresponding Author(s) : N. H. M. Rubel Mozumder

rubel.infs@hstu.ac.bd

Carpathian Journal of Food Science and Technology, Vol. 15 No. 3 (2023): Carpathian Journal of Food Science and Technology

Abstract

Zinc deficiency is a global public health problem in developing countries, including Bangladesh, where rice is the primary consumed staple food. To combat zinc deficiency in Bangladesh, BRRI dhan84 (paddy) has been released as a zinc-biofortified and high-yielding rice variety. Therefore, the objective of this study was to evaluate the changes in physicochemical properties, nutritional attributes, and contents of zinc in newly released rice variety after parboiling and cooking using standard methods. Significant differences were noted among different properties. The study revealed that the parboiling method increased fat (2.36%), protein (9.42%), and zinc (2.741%), whereas those not using parboiling methods resulted in 1.72% fat, 6.68% protein and 2.732% zinc. In contrast, other components like fiber, carbohydrates, ash, and iron decreased after parboiling. Physicochemical analysis showed that parboiled rice was found to be slightly higher in length (6.507 mm), broader in width (2.032 mm), lower in solid gruel loss (0.090%), and also higher in head rice yield (80.09%) than non-parboiled rice. A prolonged cooking time of approximately 39.41 minutes was observed in parboiled rice as compared to non-parboiled rice. However, the cooking process negatively affected the nutrient contents of both parboiled and non-parboiled rice than uncooked or raw rice. Zinc content was generally similar between parboiled and non-parboiled rice after cooking (2.264-2.344 mg/100g). The sensory test further revealed that the parboiled rice obtained more overall acceptability, although the rice color was darker than that of non-parboiled rice. The study concluded that, depending on desired physicochemical and nutritional properties, the zincbiofortified BRRI dhan84 rice variety could be the important option for improving rice grain nutritional quality to overcome the micronutrient problem in Bangladesh.

Keywords

Biofortification BRRI dhan84 Parboiling Quality parameters Zinc rice
Akter, T., Awal, M. S., Wazed, M. A., Khatun, A. A., Shakil, M., Kamal, M. M., Al Banna, M. H., & Mozumder, N. H. M. R. (2025). Evaluation of quality parameters of parboiled and nonparboiled zinc biofortified BRRI dhan84 rice variety in Bangladesh. Carpathian Journal of Food Science and Technology, 15(3), 70–88. Retrieved from https://opacj.org/carpathian-fst/article/view/10.34302_crpjfst_2023.15.3.6
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Author Biographies

Tanjina Akter, Chulalongkorn University

Department of Food Technology

Md. Shihabul Awal, Hajee Mohammad Danesh Science and Technology University

Department of Food Science and Nutrition

Md. Abdul Wazed, Hajee Mohammad Danesh Science and Technology University

Department of Food Engineering and Technology

Anwara Akhtar Khatun, Hajee Mohammad Danesh Science and Technology University

Department of Food Science and Nutrition

Md. Shakil, Chulalongkorn University

Department of Food Technology

Md. Murtuza Kamal, Hajee Mohammad Danesh Science and Technology University

Department of Food Processing and Preservation

Md. Hasan Al Banna, Patuakhali Science and Technology University

Faculty of Nutrition and Food Science

N. H. M. Rubel Mozumder, Hajee Mohammad Danesh Science and Technology University

Department of Food Science and Nutrition

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