Cereal Chem 62:154-158   |  VIEW ARTICLE
Iron Status in Experimental Drum-Dried Rice Foods.

R. S. Kadan and G. M. Ziegler, Jr. Copyright 1985 by the American Association of Cereal Chemists, Inc. 

Experimental rice foods fortified with iron salts, electrolytic iron (EI), and additives were drum-dried and analyzed for metallic, complexed, and soluble iron in aqueous slurries and under simulated stomach and duodenum conditions. The results showed that iron distribution varied, depending on the pH of the medium. In aqueous slurries, the metallic iron was affected only by the addition of EI, soluble iron, and its ferrous (Fe+2) ion content by ascorbic acid. Under simulated stomach conditions, the high levels of EI, ascorbic acid, and combinations of FeSO4.7H2O and sucrose increased soluble iron. The Fe+2 ions of soluble iron under simulated stomach conditions increased when EI, thin-kernel rice flour (TKRF), ascorbic acid, and combinations of ferric sodium pyrophosphate (FSPP), sucrose, lipid, and TKRF were added. None of the three iron sources alone increased soluble iron under simulated duodenum conditions. However, soluble iron was increased by combinations of FSPP and TKRF, FSPP and ascorbic acid, and sucrose and ascorbic acid. An in vitro method did not show any significant effect on bioavailable iron, due to any ingredients, including the three iron sources used. Data is presented to explain the possible unexpected shortcoming of this method.