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Retention of Micronutrients by Polymer Coatings Used to Fortify Rice
Author(s) -
PEIL ANITA,
BARRETT FRED,
RHA CHOKYUN,
LANGER ROBERT
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb11073.x
Subject(s) - niacin , nutrient , riboflavin , micronutrient , food science , chemistry , amaranth , boiling , organic chemistry , biochemistry
Nutrient deficiency diseases are public health problems in developing nations. Our objective was to design a rice‐fortification method using materials approved for use in foods to retain significant quantities of added nutrients during the common practice of boiling rice in excess water and draining it. We accomplished this by applying nutrients to rice in edible polymer coatings. Various starches and cellulosic polymers were evaluated with respect to flexibility, strength, stickiness and nutrient retention. Combining hydroxypropyl methylcellulose and methylcellulose (3:1) gave the best results. Nutrient retentions for 1g of coated rice cooked in 100 ml water and drained were: Vitamin A, 70%; iron, 100%; niacin, 18%; thiamin, 18%, riboflavin, 21%.