期刊
FOOD CHEMISTRY
卷 326, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127049
关键词
Cereal; Rice; Fortification; Micronutrient; Deficiency; Disease
资金
- Indian Council of Medical Research, India [5/9/1226/2019-Nut]
- Birla Institute of Technology Mesra, Ranchi
Rice fortification is an effective and economical strategy to increase micronutrient intake in countries where rice is a staple food. A successful fortification technology should deliver substantial micronutrient content, high bioavailability, stability during storage, and retention in sensory attributes. This article provides an extensive review of the available whole-grain fortification technologies conducted at the pre and post-harvest stages of rice processing. Soaking, parboiling, coating, germination, foliar spray, fertilization, dusting are some of the non-destructive techniques extensively employed for rice fortification with Fe, Zn, Ca, Se, I, vitamins and other micronutrients. An in-depth analysis has been taken-up on processing parameters, required facilities, and additives required. Conclusions have been drawn based upon physical property, chemical attributes, storage, washing and cooking stability, and bioavailability of fortified rice. The summarized data on prospects and drawbacks would provide background information to carry out research-based developments in whole grain rice fortification and making further innovations.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据