Retention, stability, iron bioavailability and sensory evaluation of extruded rice fortified with iron, folic acid and vitamin B12

• Published in: Maternal and child nutrition Vol. 16; no. Suppl 3; pp. e12932 - n/a
• Main Authors: Jyrwa, Yvette Wilda, Palika, Ravindranadh, Boddula, Swetha, Boiroju, Naveen Kumar, Madhari, Radhika, Pullakhandam, Raghu, Thingnganing, Longvah
• Format: Journal Article
• Language: English
• Published: Oxford John Wiley & Sons, Inc 01.12.2020; John Wiley and Sons Inc
• Subjects: Acids; Adults; Analysis; Anemia; Bioavailability; Cooking; Excess water; Ferritin; Flour; Folic acid; Food consumption; Food fortification; Food security; fortified rice; Humans; Iron; Micronutrients; Mothers; Nutrients; Research subjects; Retention; Rice; Sensory evaluation; sensory properties; Small kitchen appliances; Supplement; Vitamin A; Vitamin B; Vitamin B12; Volunteers; Water; Women; United States > US; India

Fortification of rice with micronutrients using extrusion technology is considered a sustainable strategy to prevent nutritional deficiencies in general population. The objective of the present study is to assess the retention, stability and iron bioavailability from indigenously developed triple fo...