Iron retention of flour gel-coated rice grains and its storage stability
2004
Tulyathan, V. | Mekjarutkul, T. | Jongkaewwattana, S.
This study was conducted to determine the feasibility of iron fortification in rice grains by using rice flour gel as the coating polymer. Three iron compounds were used: ferrous sulfate (FS), ferric pyrophosphate (FP) and iron glycine (IG). After rinsing and steaming the rice (using 100 g of rice per 125 mL of water), the Khao Dawk Mali (KDML) 105 rice retained 96.82% of its iron content while Khum Doi Saket (KDSK), a dark red glutinous variety and which was presoaked for 6 h in water, lost 29% of its iron content. During a 9-month storage, the progressive percentage of peroxide values (POVs) of KDML 105 rice was higher than those of KDSK; FS catalyzed autoxidation at the fastest rate than FP and IG. FS increased POV in the enriched KDML 105 and KDSK rice at 11.6 and 2.1 meq oxygen/kg, respectively.
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