Iodine-fortified rice and its absorption

• Main Authors: Vanna Tulyathan, Sakda Prunglumpu
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Pharmacology, Toxicology and Pharmaceutics
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=64149096042&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/59287
• Institution: Chiang Mai University

Iodine deficiency remains a major health problem in many parts of Thailand with over 50% of the population lacking sufficient iodine in their diet. Since rice is the main staple for Thai people with rice consumed in one form or another in almost every meal, enrichment of rice with iodine offers an effective way to remedy this deficiency of iodine. The present paper investigates the enrichment of iodine in milled rice seeds using flour gel coating technique. Milled rice (Klong-laung 1 variety) was coated with iodine-enriched flour gel (rice : gel = 100:5 w/w) by mixing at 40 rpm and drying to less than 13% moisture. Washing or cooking of the iodine-enriched rice resulted in about 99% and 94% retention of original iodine, respectively. Sensory properties of the cooked rice were acceptable and almost comparable to non-iodine rice. When the iodine-fortified rice was fed to healthy male and female subjects, significant excretion of iodine in the urine was found. © 2009, Wiley Periodicals, Inc.