Iron fortification and parboiled rice quality: Appearance, cooking quality and sensory attributes

• Main Authors: Chanakan Prom-u-thai, Benjavan Rerkasem, Shu Fukai, Longbin Huang
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Nursing
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70350738448&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/59231
• Institution: Chiang Mai University

Background: Iron (Fe) fortification of parboiled rice increases both Fe concentration and bioavailability in milled grains (i.e. white rice). The aim of the present study was to evaluate parboiled rice fortified with 250 and 450 mg Fe kg-1 paddy rice for its pre-cooking appearance, cooking quality,...