Edible coating materials--their properties and use in the fortification of rice folic acid

This study investigated the technical feasibility of adding folic acid on to rice and coating with edible polymers. The coating solutions were cast into film and their properties were investigated. A concentrated premix of rice was prepared in a rotating coating pan by spraying first with folic acid...

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Bibliographic Details
Published in:Food research international 2003, Vol.36 (9-10), p.921-928
Main Authors: Shrestha, A.K, Arcot, J, Paterson, J.L
Format: Article
Language:English
Subjects:
color
cooked foods
cooking quality
edible films
folic acid
food enrichment
food fortification
food nutrient losses
food packaging
food processing quality
fortified foods
rice
sensory evaluation
water uptake
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Summary:This study investigated the technical feasibility of adding folic acid on to rice and coating with edible polymers. The coating solutions were cast into film and their properties were investigated. A concentrated premix of rice was prepared in a rotating coating pan by spraying first with folic acid solution, and then with polymer solutions and drying. The fortified rice premixes were evaluated for washing and cooking losses. The loss of folic acid in washing was lowest in rice premixes coated with ethyl cellulose followed by pectin, composite mixtures of locust bean and other coating materials with highest loss in gum arabic coated rice. No edible polymer could satisfactorily retain folic acid during boiling in excess water. Edible polymers failed to mask the yellow color of folic acid and additional masking agent was needed. The premixes had a higher water uptake ratio than raw milled rice had. Triangle tests did not show any significant difference (alpha=0.05) between the sensory qualities of cooked fortified rice and raw milled rice.
ISSN:0963-9969
1873-7145