Evaluation of the effect of Ultra Rice® EDTA supplementation on the soluble iron,visual acceptance and vitamin A stability of commercial milled rice blends |
| |
| Authors: | Paul W. Johns Gaurav C. Patel Megan E. Parker John B. Lasekan Peiman Milani Melissa K. Nixon Maryann Tigner Daniel J. Schmitz |
| |
| Affiliation: | 1. Abbott Nutrition Division, Abbott Laboratories, Columbus, OH, USA;2. Program for Appropriate Technology in Health (PATH), Seattle, WA, USA |
| |
| Abstract: | The addition of NaFeEDTA at only 5% of total iron to ferric pyrophosphate‐fortified Ultra Rice® increased the in vitro soluble iron ten‐fold. Ultra Rice® formulated with NaFeEDTA at 2–7% of total iron, or with Na2EDTA·2H2O at 0.5× the total iron equivalents, increased the soluble iron seven‐ to thirty‐fold. The colour of the batches was acceptable through 20 weeks at 21 °C, but colour stability needs to be evaluated under authentic storage conditions. Although only 34–46% of the initial vitamin A remained after extrusion, 18‐week storage at 30 °C/70% relative humidity, and simulated cooking, there were indications that losses could be decreased by raising the pH (to ~5) and/or using a better protected vitamin A ingredient. The enhancement of soluble iron afforded by low‐level NaFeEDTA or Na2EDTA·2H2O supplementation suggests that this fortification strategy may merit further study as a means of increasing absorbable iron in Ultra Rice®. |
| |
| Keywords: | Colour ethylene diamine tetra acetic acid fortified rice iron availability vitamin stability |
|
|
