Production and shelf stability of multiple-fortified quick-cooking rice as a complementary food

J Food Sci. 2008 Sep;73(7):S359-66. doi: 10.1111/j.1750-3841.2008.00860.x. Epub 2008 Aug 19.


Rice-based complementary foods normally contain inadequate amounts of several micronutrients, such as iron, calcium, and zinc. This study aimed at improving the quality of commercially produced rice-based complementary foods. The analysis centered on identifying a rice-based complementary food that is safe, stable, sensory acceptable, and economical in terms of fortificants (iron, calcium, zinc, thiamine, folate) and effectively packaged for industrial production and distribution. Product colors were mostly in green-yellow tone and slightly changed to more yellow during storage. Sensory acceptability was affected by changes in odor and rancidity but not in color. Rancidity scores were low in aluminum foil laminated plastic bags (ALU). Lipid oxidation significantly increased during storage, but at a slower rate when sodium citrate and ALU were used. Color differences of raw products were detected but not in the cooked ones. Mineral and vitamin losses during processing were 2% to 11% and 20% to 30%, respectively, but no losses were found during storage. FeSO(4)+ NaFeEDTA added with sodium citrate resulted in the most acceptable product for all packagings. The multiple-fortified quick-cooking rice (MFQCR) developed from this study could be a potentially useful tool for combating micronutrient deficiencies among infants and young children in the countries where rice is the staple food.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Food Packaging / methods*
  • Food Preservation / methods*
  • Food, Fortified / analysis*
  • Micronutrients / analysis
  • Nutritive Value
  • Oryza / chemistry*
  • Thiobarbituric Acid Reactive Substances / analysis


  • Micronutrients
  • Thiobarbituric Acid Reactive Substances