Calcium and iron fortification of rice flour and noodles | |
| Author | Chutiwan Boonyanipat |
| Call Number | AIT Thesis no.PH-03-3 |
| Subject(s) | Rice flour Noodles Enriched foods Food--Iron content Food--Calcium content |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science |
| Publisher | Asian Institute of Technology |
| Abstract | Calcium and iron fortification of rice flour was produced by three different methods. For method 1, the mixture of calcium lactate and ferrous sulfate were added into rice flour giving calcium content of 211 mg/100g flour and iron content of 4.4 mg/IOOg flour. Broken rice was soaked in 3.0 % calcium lactate solution (CLS) and 0.13 % ferrous sulfate solution (FSS) (rice:CLS:FSS, 1.0:0.75:0.75 w/v) for 3 hours, this step was proceeded as method 2. Regarding method 3, the same concentration of calcium lactates and ferrous sulfate solution were added during wet milling step. The results revealed that fortified rice flour prepared by method 3 contained calcium content of 87.30 mg/100g flour and iron content of 13.79 mg/100g flour in which provided higher than method 2 (34.33 mg/I100g flour of calcium content and 11.49 mg/100g flour of iron content). Fortified rice flour produced by method 2 and 3 adversely affected flour color and all parameters of pasting properties and exhibited gel hardness value higher than unfortified flour. In contrast, fortified rice flour obtained from method 1 did not significantly affect flour color and gel hardness value and provided a lower final viscosity and setback value as well. Rice noodle acquired from method 1 of fortified flour was more acceptable than other methods while method 3 was remarkably not acceptable and also revealed significantly higher than all of those results in yellowness value (+b), cooking losses and hardness value from Texture Profile Analysis. The effects of calcium levels (211, 422, 844 mg/100g flour) and iron levels (4.4, 8.8 and 13.2 mg/100g flour) on the fortified rice flour properties and noodle quality were studied. The addition of calcium level affected the pasting properties of fortified rice flour and reduced gel hardness. The increasing addition level of calcium fortified noodle increased cooking losses and slightly decreased hardness value of cooked noodle, resulting in less acceptance. Fortified flour with calcium 211 mg/100g flour was selected as the optimum level to produce rice noodle. The addition of iron into rice flour for fortification had a negative effect on the pasting properties and also increased gel hardness value. Higher iron level in rice noodle illustrated higher in yellowness value ( +b) and hardness value of cooked noodle, however no effect on cooking quality. Fortified flour with iron 4.4 mg/100g flour was selected as the optimum level to produce rice noodle with less strange odor and taste of ferrous sulfate. The retention of calcium and iron in fortified rice flour indicated a good stability of fortified rice flour stored for 1 month at ambient temperature (25± 1°C) and accelerated temperature ( 45± 1°C). However, the retention of calcium and iron at 45°C was slightly less than 25°C for 1 month storage. The nutrients stability in rice noodle processed from fortified rice flour was also studied. There was no or slight loss of calcium and iron during rice noodle production. |
| Year | 2003 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Postharvest and Food Process Engineering (PH) |
| Chairperson(s) | Athapol Noomhorm |
| Examination Committee(s) | Jindal, Vinod K.;Rakshit, Sudip K. |
| Scholarship Donor(s) | RTG Fellowship |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2003 |