Retention, stability, iron bioavailability and sensory evaluation of extruded rice fortified with iron, folic acid and vitamin B 12

Datos Bibliográficos

ID15535697
AutoresYvette Wilda Jyrwa (National Institute of Nutrition), Ravindranadh Palika (0000-0002-3797-6272, National Institute of Nutrition), Swetha Boddula (National Institute of Nutrition), Naveen Kumar Boiroju (0000-0003-0521-3956, National Institute of Nutrition), Radhika Madhari (0000-0003-2009-1475, National Institute of Nutrition), Raghu Pullakhandam (0000-0002-3758-667X, National Institute of Nutrition, autor de correspondencia), T Longvah (0000-0002-5528-8676, Indian Council of Medical Research)
Año2020
Volumen16
NúmeroS3
Páginase12932-e12932
Fecha de publicación2020-12-01
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaMaternal and Child Nutrition (JOURNAL)
Identificadores de la revistaISSN: 1740-8695 • E-ISSN: 1740-8709
EditorialWiley (PUBLISHER • GB)
DOI10.1111/mcn.12932
PMID33347722
OpenAlexW3117645293
IdiomaEN
Citas recibidas2
Referencias citadas32

Fortification of rice with micronutrients using extrusion technology is considered a sustainable strategy to prevent nutritional deficiencies in general population. The objective of the present study is to assess the retention, stability and iron bioavailability from indigenously developed triple fortified rice (iron, folic acid and vitamin B 12 ) during rinsing and different cooking methods. Further, we also assessed the acceptability of fortified rice in adult human volunteers. The retention of iron during rinsing with excess water was ≥90%, whereas folic acid and vitamin B 12 levels were reduced by ~25% during rinsing. Watertight cooking of rice (in electric cooker or on flame) had no additional effect on the nutrient levels as compared with rinsed rice, implying their stability during cooking. However, cooking with excess water followed by decanting led to loss of 45% iron and ≥70% folic acid and vitamin B 12 . The dialyzable iron and ferritin synthesis in Caco-2 cells was significantly (P 12 -fortified rice has higher retention and stability of fortified nutrients and is acceptable for consumption in adult human volunteers

Anemia · Ascorbic acid · Bioavailability · Biofortification · Citric acid · Environmental health · folic acid · Food fortification · Fortification · Fortified Food · Iron deficiency · Micronutrient · Nutrient · Population · Vitamin · Vitamin B12 · Vitamin C · Chemistry · Folate and B Vitamins Research · Iron Metabolism and Disorders · Medicine · Plant Micronutrient Interactions and Effects · Endocrinology · Food Science · Internal Medicine · Pharmacology