Journal
FOOD CHEMISTRY
Volume 335, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127629
Keywords
Folic acid; Rice; Fortification; Folate
Funding
- Philippine Commission on Higher Education (CHED) through CHED-GIA grant
- De La Salle University Research Coordination Office (DLSU-URCO)
- Philippine Department of Science and Technology-Science Education Institute (DOST-SEI) through the Accelerated Science and Technology Human Resource Development (ASTHRDP) program
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The study demonstrated an efficient process of rice fortification through ultrasonic treatment and absorption of folic acid, which significantly increased the folate intake in rice. The fortified brown rice showed improved textural properties that are favorable for consumers.
Folate deficiencies are prevalent in countries with insufficient food diversity. Rice fortification is seen as a viable way to improve the daily intake of folates. This work reports an efficient process of rice fortification involving ultrasonic treatment and absorption of the folic acid fortificant. Increased porosity due to sonication allowed the efficient absorption of folic acid into the brown rice kernel up to 5.195 x 10(4) mu g/100 g, a 1,982-fold increase from its inherent content. The absorbed folic acid in brown rice has 93.53% retention after washing and cooking. Fortification of ultrasound-treated milled rice with folic acid was also efficient affording 6.559 x 10(4) mu g/100 g, a 4,054-fold increase from its basal content. The effect of fortification caused a decrease in the thermal and pasting temperatures. The fortification also caused yellow coloration, decrease in hardness, and increase in the adhesiveness of the rice. The resulting fortified brown rice showed improved textural properties favorable for consumers.
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