Cereal Chem 54:895 - 904.  |  VIEW ARTICLE
Micronutrient Additions to Cereal Grain Products.

S. H. Rubin, A. Emodi, and L. Scialpi. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

In line with the fortification policy for cereal-grain products proposed by the Food and nutrition Board of the National Academy of Sciences-National Research Council (NAS-NRC), vitamins A, B6, and folic acid plus zinc, magnesium, and calcium have been added to flour, corn meal, and rice in addition to the normal fortification with thiamine, riboflavin, niacin, and iron. Flour and corn meal have been fortified via powder premixes and rice by means of 1:200 concentrate of rice kernels coated with the nutrients. Stability of the vitamins is good during storage of both concentrates and fortified cereals, as well as in bread baked with commercial equipment using fortified flour. The rice premix is resistant to loss of nutrients when washed with water at room temperature, and the added vitamins in the fortified rice show good stability on cooking.