Publication: Development of fortified dried broken rice as a complementary food
Issued Date
2005-01-01
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ISSN
03795721
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2-s2.0-30344472659
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Mahidol University
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SCOPUS
Bibliographic Citation
Food and Nutrition Bulletin. Vol.26, No.4 (2005), 376-384
Suggested Citation
Monthana Chitpan, Visith Chavasit, Ratchanee Kongkachuichai Development of fortified dried broken rice as a complementary food. Food and Nutrition Bulletin. Vol.26, No.4 (2005), 376-384. doi:10.1177/156482650502600407 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/16246
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Title
Development of fortified dried broken rice as a complementary food
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Abstract
Background. Commercially produced dried broken rice is widely used to prepare complementary foods for Thai infants, and it is both convenient and acceptable to persons from all socioeconomic classes. However, inadequate levels of calcium, iron, thiamine, and folate are common in complementary foods for breastfed infants. Objective. We developed dried broken rice fortified with these nutrients at levels recommended by the 2001 guidelines of the World Health Organization. Methods. The fortification process involved predrying broken rice at 90°C for 1 hour, soaking in a nutrient solution (2:1 ratio of rice to solution), and drying at 70°C for 1 hour and 50 minutes. Calcium lactate or calcium lactate gluconate was the calcium source, and ferrous sulfate, ferrous lactate, or ferric sodium ethylenediaminetetraacetic acid (NaFeEDTA) was the iron source. The vitamin sources were thiamine hydrochloride and folic acid. The product contained 40 mg of calcium, 5.3 mg of iron, 0.08 mg of thiamine, and 11 μg of folate per 20-g serving. Results. Approximately 5% and 10% of calcium and iron, respectively, were lost during processing, with a thiamine loss of approximately 13%, and a folate loss ranging from 17% to 23%. The thiamine loss during accelerated storage (42°C for three months) was not significant (p >.05). Conclusions. NaFeEDTA was the most appropriate iron fortificant because it provided prolonged product stability and high in vitro dialyzability. © 2005, The United Nations University.
