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Effect of crystallinity of rice, after iron fortification.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/14815/
https://doi.org/10.2174/1573401314666180313125218
 
Title Effect of crystallinity of rice, after iron fortification.
 
Creator Shruti, Pandey
Asha, M. R.
 
Subject 04 Vitamins
01 Rice
 
Description Background: Iron-deficiency anaemia (IDA) is the most common nutritional disorder observed in India particularly in under-five- year-old children, adolescent girls and pregnant women.

Objective: The present study pioneered an investigation, into one of the varieties of paddy (IR-64) and their fortification with sodium iron EDTA salt, its physical properties, cooking characteristics, color, texture and characterization studies.

Methods: Fortification was done at two concentrations 1.88g/kg and 3.39g/kg (250 & 450 mg/kg corresponding iron content), it was found that the iron content increased three to four-fold after fortification when compared to their corresponding controls.

Results: The results revealed that, there was significant difference in the physical properties of rice in the control, fortified brown and milled rice. Cooking characteristics revealed, that water uptake and volume expansion were higher for fortified milled rice as compared to brown rice. The texture of fortified brown rice was hard as compared to fortified milled rice, although the taste was found satisfactory. The colour was significantly different in brown and milled rice.
Conclusion: X-ray diffraction results revealed the polycrystalline nature of the fortified sample, was somewhat less crystalline as compared to control sample
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14815/1/Current%20Nutr%20%26%20Food%20Sci%202018.pdf
Shruti, Pandey and Asha, M. R. (2020) Effect of crystallinity of rice, after iron fortification. Current Nutrition & Food Science, 16 (3). pp. 410-421.