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Evaluation of the effect of Ultra Rice ® EDTA supplementation on the soluble iron, visual acceptance and vitamin A stability of commercial milled rice blends
Author(s) -
Johns Paul W.,
Patel Gaurav C.,
Parker Megan E.,
Lasekan John B.,
Milani Peiman,
Nixon Melissa K.,
Tigner Maryann,
Schmitz Daniel J.
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12815
Subject(s) - chemistry , ferric , food science , iron supplementation , pyrophosphate , fortification , iron supplement , ferrous , vitamin c , ingredient , vitamin , nuclear chemistry , iron deficiency , biochemistry , medicine , inorganic chemistry , organic chemistry , enzyme , anemia
Summary The addition of NaFe EDTA at only 5% of total iron to ferric pyrophosphate‐fortified Ultra Rice ® increased the in vitro soluble iron ten‐fold. Ultra Rice ® formulated with NaFe EDTA at 2–7% of total iron, or with Na 2 EDTA ·2H 2 O at 0.5× the total iron equivalents, increased the soluble iron seven‐ to thirty‐fold. The colour of the batches was acceptable through 20 weeks at 21 °C, but colour stability needs to be evaluated under authentic storage conditions. Although only 34–46% of the initial vitamin A remained after extrusion, 18‐week storage at 30 °C/70% relative humidity, and simulated cooking, there were indications that losses could be decreased by raising the pH (to ~5) and/or using a better protected vitamin A ingredient. The enhancement of soluble iron afforded by low‐level NaFe EDTA or Na 2 EDTA ·2H 2 O supplementation suggests that this fortification strategy may merit further study as a means of increasing absorbable iron in Ultra Rice ® .