Sreyajit Saha , Rajdeep Saha , Shubhajit Sarkhel , Ankanksha Kumari , Kaberi Chatterjee , Amrita Chatterjee , Bijendra Sahoo , Prashanta Kumar Deb , Shipra Jha , Papiya Mitra Mazumder , Biswatrish Sarkar , Anupam Roy
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引用次数: 0
Abstract
Cereal fortification is a popular and effective strategy to replenish micronutrient reserves. Here, puffed rice was chosen as a vehicle for iron fortification using different salts, viz. ferrous fumarate, sodium ferric ethylenediaminetetraacetate, ferric pyrophosphate, and ferrous sulphate. The preconditioning process for puffed rice production was modified by soaking the rice in a fortificant premix solution, incorporating common salt, and roasting it at 250 °C for 10 s to produce fortified puffed rice. The physicochemical, micronutrient content and bioavailability of the puffed rice before and after fortification were studied. The fortified puffed rice exhibited similar physicochemical properties to regular puffed rice. The fortified product contained significantly high iron content, and soluble salt offered better processing retention than insoluble salt. All the fortified puffed rice enhanced the body haemoglobin and ferritin reserve in the anaemic rats, where soluble salt ferrous sulphate fortified samples resulted best.
期刊介绍:
The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.