Background.

Ultra Rice Ò is an extruded, reformed rice grain used as a carrier for micronutrients. It holds great promise for alleviating micronutrient deficiencies in populations that consume rice-based diets. We investigated the stability of multiple-fortified Ultra Rice Ò formulations in an effort to develop a stable premix containing iron, zinc, and B vitamins. The performance of four iron sources was tested under accelerated storage conditions (40°C, 60% RH) over a period of 32 weeks. The effects of the iron source on micronutrient retention, oxidative stability, and sensory ⁄ physical properties were measured. Formulations containing ferric pyrophosphate (FePP) were the most stable, showing minimal losses of thiamin and good sensory ⁄ physical properties. Formulations containing ferrous fumarate lost more than 50% thiamin, while those containing iron-sodium-EDTA showed minimal loss of thiamin but developed the most rancidity. FeNaEDTA and ferrous fumarate resulted in darker coloured grains but they had a much higher in vitro bioavailability than the formulations containing FePP. The concentrations of zinc, folic acid, and niacinamide were not affected by the presence of iron during the storage tests.

No abstract

Ultra Rice Ò , a reconstituted rice product made by extrusion, has been successfully formulated for the fortification of market rice with vitamin A, iron and vitamin B 1 . As folic acid deficiency is a major health problem in areas targeted by Ultra Rice Ò technology, including India, Colombia and Brazil, it seems logical to incorporate folic acid into the existing formulation. The effects of various iron compounds on the storage stability of folic acid were studied. Four commercial ferric pyrophosphate compounds were chosen as iron sources and were added at different concentrations. A food-grade whitener (TiO 2 ) was also tested for its effects on folic acid stability and product colour. Folic acid was generally stable in the prepared rice formulations under high temperature and humidity (40°C, 60%RH) -with the best sample retaining 95% and >75% of folic acid after 3 and 9 months of storage, respectively. The work demonstrated that folic acid fortification of rice through Ultra Rice Ò technology is technically feasible.

Food fortification with iron is effective in combating iron-deficiency anemia. As iron is reactive, it can destroy micronutrients, contribute to poor taste, and discolor the food. Encapsulation could be used to prevent the reaction of iron with food components. The stability of thiamin (vitamin B1) and its effects on organoleptic properties in Ultra Rice were investigated in the presence of encapsulated ferrous fumarate. The preparation of simulated rice grains did not affect the solubility of encapsulated ferrous fumarate in simulated gastric juice. After 20 weeks at 40 degrees C/ approximately 100% relative humidity, essentially all of the vitamin B1 and ferrous iron were retained. Antioxidants were effective in preventing the loss of thiamin and retarding oxidative rancidity catalyzed by ferrous iron. This study demonstrated the feasibility of incorporating both iron and vitamin B1 in a stable Ultra Rice formulation. Inclusion of other stable B vitamins in the formulation should be also feasible.