Fortification of rice: technologies and nutrients | Zendy

Steiger Georg | Zendy; MüllerFischer Nadina | Zendy; Cori Hector | Zendy; CondePetit Béatrice | Zendy

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Fortification of rice: technologies and nutrients

Author(s) -

Steiger Georg,

MüllerFischer Nadina,

Cori Hector,

CondePetit Béatrice

Publication year - 2014

Publication title -

annals of the new york academy of sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.712

H-Index - 248

eISSN - 1749-6632

pISSN - 0077-8923

DOI - 10.1111/nyas.12418

Subject(s) - micronutrient , food fortification , fortification , emerging technologies , extrusion cooking , computer science , microbiology and biotechnology , agricultural engineering , extrusion , environmental science , food science , medicine , engineering , materials science , biology , pathology , artificial intelligence , metallurgy

This article provides a comprehensive review of the currently available technologies for vitamin and mineral rice fortification. It covers currently used technologies, such as coating, dusting, and the various extrusion technologies, with the main focus being on cold, warm, and hot extrusion technologies, including process flow, required facilities, and sizes of operation. The advantages and disadvantages of the various processing methods are covered, including a discussion on micronutrients with respect to their technical feasibility during processing, storage, washing, and various cooking methods and their physiological importance. The microstructure of fortified rice kernels and their properties, such as visual appearance, sensory perception, and the impact of different micronutrient formulations, are discussed. Finally, the article covers recommendations for quality control and provides a summary of clinical trials.

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