Calcium fortification of rice: Distribution and retention

被引：12
作者：
Hettiarachchy, NS
Gnanasambandam, R
Lee, MH
机构：
[1] Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72703
来源：
JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 01期
关键词：
rice; calcium fortification; retention;
D O I：
10.1111/j.1365-2621.1996.tb14758.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 similar to 5%. Calcium fortified rice flour samples after dialysis, retained similar to 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.
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页码：195 / 197
页数：3
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