Premium
Calcium Fortification of Rice: Distribution and Retention
Author(s) -
HETTIARACHCHY N.S.,
GNANASAMBANDAM R.,
LEE M.H.
Publication year - 1996
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.1365-2621.1996.tb14758.x
Subject(s) - calcium , fortification , steaming , chemistry , food science , organic chemistry
A method of calcium fortification of milled rice was developed and tests conducted to investigate calcium distribution and retention. Milled rice (Karen variety) was soaked in 3.0% calcium lactate solution (CLS)(rice: CLS, 1.0:0.75 w/v) for 3 hr at room temperature followed by steaming 10 min at 0.68 atm, and drying to 10–11% moisture. Washing fortified rice resulted in calcium losses of ∼5%. Calcium fortified rice flour samples after dialysis, retained ∼60% of original calcium. Fortification process met U.S. standards for calcium‐fortified rice (110–220 mg/100g rice) and resulted in minimal washing losses.