title: Fortification of rice: technologies and nutrients.
abstract: This article provides a comprehensive review of the currently available technologies for vitamin and mineral rice fortification. It covers currently used technologies, such as coating, dusting, and the various extrusion technologies, with the main focus being on cold, warm, and hot extrusion technologies, including process flow, required facilities, and sizes of operation. The advantages and disadvantages of the various processing methods are covered, including a discussion on micronutrients with respect to their technical feasibility during processing, storage, washing, and various cooking methods and their physiological importance. The microstructure of fortified rice kernels and their properties, such as visual appearance, sensory perception, and the impact of different micronutrient formulations, are discussed. Finally, the article covers recommendations for quality control and provides a summary of clinical trials.
authors.affiliation: DSM Nutritional Products AG, Kaiseraugst, Switzerland.
authors.forename: Georg
authors.initials: G
authors.lastname: Steiger
authors.forename: Nadina
authors.initials: N
authors.lastname: Müller-Fischer
authors.forename: Hector
authors.initials: H
authors.lastname: Cori
authors.forename: Béatrice
authors.initials: B
authors.lastname: Conde-Petit
mesh_terms: D005527:Food, Fortified; D005525:Food-Processing Industry / Q000379:methods*; D006801:Humans; D018977:Micronutrients; D012275:Oryza
chemical_list: D018977:Micronutrients
keywords: minerals; nutrients; rice fortification; technologies; vitamins