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Impact of Iron Source and Concentration on Rice Flavor Using a Simulated Rice Kernel Micronutrient Delivery System
Author(s) -
BettGarber K. L.,
Champagne E. T.,
Ingram D. A.,
Grimm C. C.
Publication year - 2004
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2004.81.3.384
Subject(s) - chemistry , food science , ferrous , sulfate , astringent , micronutrient , zinc , magnesium , taste , organic chemistry
An extruded grain designed to look like a rice kernel fortified with one of two sources of iron (elemental iron and ferrous sulfate), with and without multiple fortificant (zinc, thiamin, and folic acid), was mixed with milled Calrose rice at low (1:200), medium (1:100), and high (1:50) concentrations. The intensities of water‐like, sour taste, hay‐like musty, and alfalfa/grassy/green bean flavors were enhanced by the addition of ferrous sulfate (FeSO 4 ) or FeSO 4 plus multiple fortificants. Astringent mouthfeel was likewise affected by addition of FeSO 4 or FeSO 4 plus multiple fortificants. Overall, the elemental iron with multiple fortificants least affected the oxidation of the extruded kernals. Lipid oxidation products in stored fortificant increased the first two to three months and concentrations were higher in samples with FeSO 4 as the iron source.