Zinc-biofortified rice could contribute to zinc intake in deficient populations, but processing it into parboiled rice could affect this potential benefit. Zinc and iron true retention (TR) in milled rice produced under conditions resembling household and commercial parboiled methods was evaluated. Zinc and iron TR in milled rice obtained from biofortified and non-biofortified rice subjected to different soaking temperatures during parboiling was also evaluated.

中文翻译：

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预煮条件对生物强化和非生物强化精米中锌和铁保留的影响

锌生物强化大米可能有助于缺乏锌的人群摄入锌，但将其加工成蒸谷米可能会影响这种潜在的好处。评估了在类似于家庭和商业蒸谷方法的条件下生产的精米中锌和铁的真实保留率 (TR)。还评估了在预煮过程中经受不同浸泡温度的生物强化和非生物强化大米获得的精米中的锌和铁 TR。