Publication no. C-2004-0324-07R |  VIEW ARTICLE

Impact of Iron Source and Concentration on Rice Flavor Using a Simulated Rice Kernel Micronutrient Delivery System.

K. L. Bett-Garber (1,2), E. T. Champagne (1), D. A. Ingram (1), and C. C. Grimm (1). (1) SRRC, ARS, USDA, New Orleans, LA 70124. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. (2) Corresponding author. Phone: 504-286-4459. E-mail: <kbett@srrc.ars.usda.gov> Cereal Chem. 81(3):384-388. Accepted September 18, 2003. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 2004.

An extruded grain designed to look like a rice kernel fortified with one of two sources of iron (elemental iron and ferrous sulfate), with and without multiple fortificant (zinc, thiamin, and folic acid), was mixed with milled Calrose rice at low (1:200), medium (1:100), and high (1:50) concentrations. The intensities of water-like, sour taste, hay-like musty, and alfalfa/grassy/green bean flavors were enhanced by the addition of ferrous sulfate (FeSO(4)) or FeSO(4) plus multiple fortificants. Astringent mouthfeel was likewise affected by addition of FeSO(4) or FeSO(4) plus multiple fortificants. Overall, the elemental iron with multiple fortificants least affected the oxidation of the extruded kernals. Lipid oxidation products in stored fortificant increased the first two to three months and concentrations were higher in samples with FeSO(4) as the iron source.