ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A method of calcium fortification of milled rice was developed and tests conducted to investigate calcium distribution and retention. Milled rice (Karen variety) was soaked in 3.0% calcium lactate solution (CLS)(rice: CLS, 1.0:0.75 w/v) for 3 hr at room temperature followed by steaming 10 min at 0.68 atm, and drying to 10–11% moisture. Washing fortified rice resulted in calcium losses of ∼5%. Calcium fortified rice flour samples after dialysis, retained ∼60% of original calcium. Fortification process met U.S. standards for calcium-fortified rice (110–220 mg/100g rice) and resulted in minimal washing losses.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1996.tb14758.x
Permalink