Folic acid stability in the presence of various formulation components including iron compounds in fortified extruded Ultra Rice<sup>®</sup> over prolonged storage at 40 °C and 60% relative humidity (RH)

Li, Yao O.; Diósady, Levente L.; Jankowski, Shirley

doi:10.1111/j.1365-2621.2010.02494.x

Cited by 18 publications

(21 citation statements)

References 17 publications

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“…In addition, rice fortification is currently receiving more attention because fortification technology is now available [16], [17], [18], [19], and new evidence is demonstrating the potential benefits of rice fortification to control micronutrient deficiencies [20], [21], [22], [23].…”

Section: Introductionmentioning

confidence: 99%

Improvement of the Vietnamese Diet for Women of Reproductive Age by Micronutrient Fortification of Staples Foods and Condiments

Laillou

Berger

et al. 2012

PLoS ONE

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BackgroundA micronutrient survey carried out in 2010 among randomly selected Vietnamese women in reproductive age indicated that anemia and micronutrient deficiencies are still prevalent. The objective of this study was thus to analyze the dietary micronutrient intakes of these women, to select the food vehicles to be fortified and to calculate their contributions to meet the recommended nutrient intake (RNI) for iron, zinc, vitamin A and folic acid.Main FindingsConsumption data showed that the median intake was 38.4% of the RNI for iron, 61.1% for vitamin A and 91.8% for zinc. However, more than 50% of the women had daily zinc consumption below the RNI. Rice and vegetable oil were consumed daily in significant amounts (median: 320.4 g/capita/day and 8.6 g/capita/day respectively) by over 90% of the women, making them suitable vehicles for fortification. Based on consumption data, fortified vegetable oil could contribute to an additional vitamin A intake of 27.1% of the RNI and fortified rice could increase the intake of iron by 41.4% of the RNI, zinc by 15.5% and folate by 34.1%. Other food vehicles, such as fish and soy sauces and flavoring powders, consumed respectively by 63% and 90% of the population could contribute to increase micronutrient intakes if they are properly fortified and promoted. Wheat flower was consumed by 39% of the women and by less than 20% women from the lowest socioeconomic strata.ConclusionThe fortification of edible vegetable oils with vitamin A and of rice with iron, zinc and folic acid are the most promising fortification strategies to increase micronutrient intakes of women in reproductive age in Vietnam. While rice fortification will be implemented, fortification of fish and soy sauces with iron, that has been proven to be effective, has to be supported and fortification of flavouring powders with micronutrients investigated.

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Section: Introductionmentioning

confidence: 99%

Improvement of the Vietnamese Diet for Women of Reproductive Age by Micronutrient Fortification of Staples Foods and Condiments

Laillou

Berger

et al. 2012

PLoS ONE

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“…For Asian noodles, boiling contributed to losses of about 38 and 40% of folic acid in white salted noodles and yellow alkaline noodles, respectively (Bui and Small 2007). Similar to vitamin A, the presence of iron could increase the folic acid loss (Li et al 2011).…”

Section: Resultsmentioning

confidence: 99%

Quality and Fortificant Retention of Rice Noodles as Affected by Flour Particle Size

et al. 2014

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Rice noodles, which are widely consumed noodles in Southeast Asia, were evaluated as a potential carrier for fortificants such as vitamin A, folic acid, and iron. Because flour particle size was found to affect the noodle properties, this study was conducted to investigate the effect of five different particle sizes (≤63, 80, 100, 125, and 140 µm) of dry‐milled rice flour on the cooking quality, microstructure, texture, and sensory characteristics of the rice noodles. The retention of fortificant in the noodles at every stage of processing as affected by the flour particle size was also determined. It was found that the rice noodles produced from flour with the smallest particle size studied (≤63 µm) had the best quality and were the most liked by the consumers. In addition, the noodles had the most compact and regular structure, which could be attributed to having the most severely gelatinized starch. This starch would have caused the least leaching of the fortificant into the surrounding water during the boiling stage of the rice noodle processing. Retention of iron in the cooked fortified rice noodles prepared from flour with the smallest particle size was high at around 87%, whereas that of vitamin A and folic acid were below 15%. Because the losses of the fortificant from the rice noodles were mostly owing to the boiling process, further improvements of the rice noodle processing conditions are required for reduction of the vitamin losses.

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“…Moreover, it was delineated that folic acid fortification of rice through Ultra Rice technology is a technically feasible concept (Li et al . ).…”

Section: Discussionmentioning

confidence: 97%

“…Li et al . () extended Ultra Rice technology to incorporate folic acid into the existing formulation involving Fe, vitamin A and B 1 . In their research, effects of various iron compounds on the storage stability of folic acid were also studied.…”

Section: Discussionmentioning

confidence: 99%

Effect of Storage on Cooking Quality Attributes and Fortificants Stability in Edible-Coated Iron-Folate Fortified Basmati Rice

Ahmed

Butt

Sharif

et al. 2015

Journal of Food Processing and Preservation

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Instant study was conducted to elucidate the impact of storage on the quality attributes of edible‐coated iron‐folate fortified basmati rice. Purposely, methyl cellulose and pectin‐based edible coatings were developed embedded with NaFeEDTA (20 and 40 ppm) and FeSO4 (30 and 50 ppm), applied on rice grains, stored at room temperature and assessed for quality attributes. From the results, it was observed that progression in storage led to decreased amylose contents ranging from 25.31 ± 0.83 at 0 day to 22.74 ± 0.79 g/100 g at the 90th day. Likewise, alkali spreading factor lowered from 4.23 ± 0.02 to 3.79 ± 0.02 at initiation to termination of study. Likewise, elongation (1.93 ± 0.01 to 2.50 ± 0.02), volume expansion ratio (3.55 ± 0.02 to 3.89 ± 0.01) and water absorption ratios (3.05 ± 0.02 to 3.74 ± 0.02) were improved significantly during storage. Likewise, significant variations in folic acid level were also reported during storage. It can be concluded that aging resulted in improved eating and cooking quality of stored edible‐coated fortified rice. Practical Applications Rice is one of the leading dietary staples used across the world by a large number of consumers. Additionally, there has been an alarming increase in micronutrient deficiencies that pose serious threat to the well‐being of individuals. The present research is a way forward to suggest some novel fortification method to address nutritional insecurities. Moreover, authors have attempted to relate the effects of coating on eating or cooking quality attributes of developed fortified rice. Also, the effect of coating on vitamin and mineral retention has also been studied. It is highly hoped that edible‐coatings‐based fortification is a way forward to accommodate an array of micronutrients that can help address the ever increasing rat of micronutrient deficiencies with minimum quality deterioration. Furthermore, the nutrition industry is expected to flourish by the launch of such health‐promoting, food‐based commodities.

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Folic acid stability in the presence of various formulation components including iron compounds in fortified extruded Ultra Rice^® over prolonged storage at 40 °C and 60% relative humidity (RH)

Cited by 18 publications

References 17 publications

Improvement of the Vietnamese Diet for Women of Reproductive Age by Micronutrient Fortification of Staples Foods and Condiments

Improvement of the Vietnamese Diet for Women of Reproductive Age by Micronutrient Fortification of Staples Foods and Condiments

Quality and Fortificant Retention of Rice Noodles as Affected by Flour Particle Size

Effect of Storage on Cooking Quality Attributes and Fortificants Stability in Edible-Coated Iron-Folate Fortified Basmati Rice

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Folic acid stability in the presence of various formulation components including iron compounds in fortified extruded Ultra Rice® over prolonged storage at 40 °C and 60% relative humidity (RH)

Cited by 18 publications

References 17 publications

Improvement of the Vietnamese Diet for Women of Reproductive Age by Micronutrient Fortification of Staples Foods and Condiments

Improvement of the Vietnamese Diet for Women of Reproductive Age by Micronutrient Fortification of Staples Foods and Condiments

Quality and Fortificant Retention of Rice Noodles as Affected by Flour Particle Size

Effect of Storage on Cooking Quality Attributes and Fortificants Stability in Edible-Coated Iron-Folate Fortified Basmati Rice

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Folic acid stability in the presence of various formulation components including iron compounds in fortified extruded Ultra Rice^® over prolonged storage at 40 °C and 60% relative humidity (RH)