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A study on acceptability of fortification of rice flour in Sri Lankan practice - a pilot scale study

Author Affiliations

  • 1Food Technology Section, Modern Research & Development Complex (MRDC), Industrial Technology Institute (ITI), 503A, Halbarawa Gardens, Malabe, Sri Lanka
  • 2Food Technology Section, Modern Research & Development Complex (MRDC), Industrial Technology Institute (ITI), 503A, Halbarawa Gardens, Malabe, Sri Lanka

Res.J.chem.sci., Volume 9, Issue (4), Pages 34-38, October,18 (2019)


Iron deficiency anaemia is the most prevalent nutritional deficiency in Sri Lanka. The recent nutritional surveys highlighted, significant differences exist in the prevalence of anaemia with relation to geographic areas and socio-economic groups indicating the higher proportion of children at age of 6-59 months (25.2%) and women; pregnant, non pregnant and lactating (8.3%, 33.6% and 30.2% respectively) in the estate sector. The aim of present study is to popularize and increase the consumption of iron fortified rice flour among the estate population, who suffers from high rate of anaemic. Present study focuses to determine if rice flour, fortified as per WHO recommendations (i.e. 40 ppm of iron as a sodium iron EDTA and 2.6 ppm of folic acid), could be used to make common traditional Sri Lankan rice flour-based food products such as roti, string hoppers and hoppers, without negative impact on colour, texture, flavour, taste and consumer acceptability. Mixing of mineral and vitamin premix into rice flour was carried out at pilot scale in a ribbon blender (pilot Model; Gardner) and physico-chemical properties of fortified flour, iron content and sensory evaluation of products were investigated. Results were shown that the mixing time for homogenous distribution of fortificant could be achieved after 15 min blending in a ribbon blender. The percent iron losses during processing of products, roti had shown a significant higher value (34.2%, on db) than string hoppers and hoppers (-3.8% and 4.3%, on db) from the original fortified flour at 40 ppm level. Products prepared from fortified flour were accepted by the sensory panel and processing with fortified flour has not imparted any significant organoleptic changes on products. Therefore the fortification of iron into rice flour at level of 40 ppm can be recommended for formulation of products. Further, fortified flour was kept under the normal room temperature for three months from the initial time of fortification.


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