@article{fdi:010062598,
  title = {{S}tability and retention of micronutrients in fortified rice prepared using different cooking methods},
  author = {{W}ieringa, {F}ranck and {L}aillou, {A}. and {G}uyondet, {C}. and {J}allier, {V}. and {M}oench-{P}fanner, {R}. and {B}erger, {J}acques},
  editor = {},
  language = {{ENG}},
  abstract = {{F}ortified rice holds great potential for bringing essential micronutrients to a large part of the world population. {H}owever, it is unknown whether differences in cooking methods or in production of rice premix affect the final amount of micronutrient consumed. {T}his paper presents a study that quantified the losses of five different micronutrients (vitamin {A}, iron, zinc, folic acid, and vitamin {B}12) in fortified rice that was produced using three different techniques (hot extrusion, cold extrusion, and coating) during cooking and five different cooking methods (absorption method with or without soaking, washing before cooking, cooking in excess water, and frying rice before cooking). {F}ortified rice premix from six different producers (two for each technique) was mixed with normal rice in a 1:100 ratio. {E}ach sample was prepared in triplicate, using the five different cooking methods, and retention of iron, zinc, vitamin {A}, vitamin {B}12, and folic acid was determined. {I}t was found that the overall retention of iron, zinc, vitamin {B}12, and folic acid was between 75% and 100% and was unaffected by cooking method, while the retention of vitamin {A} was significantly affected by cooking method, with retention ranging from 0% (excess water) to 80% (soaking), depending on the cooking method and producer of the rice premix. {N}o systematic differences between the different production methods were observed. {W}e conclude that different cooking methods of rice as used in different regions of the world do not lead to a major loss of most micronutrients, with the exception of vitamin {A}. {T}he factors involved in protecting vitamin {A} against losses during cooking need to be identified. {A}ll production techniques of rice premix yielded similar results, showing that coating is not inferior to extrusion techniques. {S}tandard overages (50%) for vitamin {B}12 and folic acid are too high.},
  keywords = {fortified rice ; premix ; vitamin {A} ; iron ; zinc ; folate ; vitamin {B}12 ; retention ; cooking},
  booktitle = {},
  journal = {{T}echnical {C}onsiderations for {R}ice {F}ortification in {P}ublic {H}ealth},
  volume = {1324},
  numero = {},
  pages = {40--47},
  ISSN = {0077-8923},
  year = {2014},
  DOI = {10.1111/nyas.12497},
  URL = {https://www.documentation.ird.fr/hor/fdi:010062598},
}