Acceptance of iron fortified rice (I-Rice) to combat Iron Deficiency Anemia (IDA)

Juan, Edith M. San; Camitan, Neri O.; Natividad, Amelita C.; Gochangco, Mario U.; Alkuino, Lauro D.; Cariso, Alberto R.; Lustre, Alicia O.; Tejada, A. W.

doi:10.1016/j.profoo.2011.09.195

Cited by 7 publications

(4 citation statements)

References 1 publication

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“…Earlier, the concept of fortified rice premix was introduced in the Philippines involving mixing of regular milled rice with iron rice premix containing 1,300 mg iron/100 g (Juan et al . ). In their attempt, storage behavior and sensory acceptability of developed fortified rice premix was also observed.…”

Section: Discussionmentioning

confidence: 97%

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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Section: Discussionmentioning

confidence: 97%

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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“…Additional studies demonstrated that prolonged intake of I‐rice (18 mg FeSO 4 per 100 g rice) could elevate haemoglobin and haematocrit levels in female IDA patients (Losso et al., 2017). In addition, a survey in the Philippines revealed that iron‐fortified rice and iron rice mixed at a ratio of 1:250 with regular rice could provide iron with a modest acceptance rate (Dalbhagat & Mishra, 2019; Juan et al., 2011). Foods produced using iron‐fortified flour also have been proposed to prevent iron deficiency.…”

Section: Current Solutions For Iron Deficiencymentioning

confidence: 99%

Factors affecting iron absorption and the role of fortification in enhancing iron levels

Perera,

Palliyaguruge,

Eapasinghe

et al. 2023

Nutrition Bulletin

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Iron is an important micronutrient required for a number of biological processes including oxygen transport, cellular respiration, the synthesis of nucleic acids and the activity of key enzymes. The World Health Organization has recognised iron deficiency as the most common nutritional deficiency globally and as a major determinant of anaemia. Iron deficiency anaemia affects 40% of all children between the ages of 6 and 59 months, 37% of mothers who are pregnant and 30% of women between the ages of 15 and 49 years worldwide. Dietary iron exists in two main forms known as haem iron and non‐haem iron. Haem iron is obtained from animal sources such as meat and shows higher bioavailability than non‐haem iron, which can be obtained from both plant and animal sources. Different components in food can enhance or inhibit iron absorption from the diet. Components such as meat proteins and organic acids increase iron absorption, while phytate, calcium and polyphenols reduce iron absorption. Iron levels in the body are tightly regulated since both iron overload and iron deficiency can exert harmful effects on human health. Iron is stored mainly as haemoglobin and as iron bound to proteins such as ferritin and hemosiderin. Iron deficiency affects individuals at increased risk due to factors such as age, pregnancy, menstruation and various diseases. Different solutions for iron deficiency are applied at individual and community levels. Iron supplements and intravenous iron can be used to treat individuals with iron deficiency, while various types of iron‐fortified foods and biofortified crops can be employed for larger communities. Foods such as rice, flour and biscuits have been used to prepare fortified iron products. However, it is important to ensure the fortification process does not exert significant negative effects on organoleptic properties and the shelf life of the food product.

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“…The cooked rice was kept in a heated box (60 ± 5°C) for less than 1 h until served. Sensory evaluation of the warm cooked rice samples was carried out by 50 panelists (ages 18 to 50) (Juan et al 2011). All panelists were familiar with the rice samples.…”

Section: ) As Followsmentioning

confidence: 99%

“…Rice is their staple food. The panelists evaluated each sample for appearance preference (color), odor, taste, texture, and overall liking with a nine-point hedonic scale (from 1 = dislike extremely to 9 = like extremely, with 5 = neither like nor dislike) (Juan et al 2011).…”

Section: ) As Followsmentioning

confidence: 99%

Physical, Chemical, and Sensory Properties of Antioxidant‐Enriched Raw and Cooked Rice by Vacuum‐Drying Impregnation in a Semidry State

Lee

Boonsupthip

2014

Cereal Chem

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Vacuum drying was employed with a vacuum impregnation technique in a semidry state to enrich rice with antioxidants of beetroot juice. The properties of the vacuum‐dried raw and cooked rice grains were characterized. The various raw rice grains (three varieties and two storage time periods) exhibited a significant absorption of beetroot juice, which was evident from the red‐violet beetroot color of the rice, as distinguished from the white color of the control. The color increase (ΔE= 20−40) was linear with the juice content (R2 = 0.96−0.99). Their total phenolic (TP) contents and 2,2‐diphenyl‐2‐picrylhydrazyl radical (DPPH) scavenging activities were enhanced (ΔTP = 21−260 mg of gallic acid equivalents/100 g of rice db and ΔDPPH = 22−64 mg of vitamin C equivalents/100 g of rice db). Their grain integrity was reduced (Δforce = −1 to −63), which was potentially associated with the formation of grain surface cracks (linear relationship of %crack and %juice with R2 = 0.94−0.98). After cooking, the enriched rice grains were linearly elongated with added juice (R2 = 0.88−0.97, up to 1.6‐, 2.0‐, and 2.0‐fold for Sanpatong 1, Khao Dawk Mali 105, and Chainart 1 rice samples, respectively), and the overall volume of the cooked rice was increased (likely not linear, up to 3.2‐, 4.3‐, and 4.8‐fold for Sanpatong 1, Khao Dawk Mali 105, and Chainart 1 rice samples, respectively). Such improvements in cooking qualities were obtained by this simple vacuum‐drying technique, in comparison to existing rice‐aging processes that are more time consuming. The sensorial scores of the resultant rice products were excellent. Vacuum drying is an effective tool to improve the antioxidant value of rice as well as its cooking quality, and the raw quality remains appreciable. It is a simple and rapid process that could be practical for manufacturing healthy rice products.

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Acceptance of iron fortified rice (I-Rice) to combat Iron Deficiency Anemia (IDA)

Cited by 7 publications

References 1 publication

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

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

Factors affecting iron absorption and the role of fortification in enhancing iron levels

Physical, Chemical, and Sensory Properties of Antioxidant‐Enriched Raw and Cooked Rice by Vacuum‐Drying Impregnation in a Semidry State

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