The Research Behind the Ultra Rice® Technology - Path

the same temperatures. The stability of RP thus appeared to be more affected by temperature
than RH. When stored at 23°C for 6 months, 85% of the RP was retained.
Philippines National Food Authority (NFA), Food Development Center. Iron Retention of
Ultra Rice Premix in the Iron Fortified Cooked Rice [unpublished report]. Manila,
Philippines: NFA; 2002.
Objectives: (1) Determine the retention of iron after washing and cooking of iron-fortified
rice made from Ultra Rice premix, expressed as percentage retention, and (2) determine the
effect of the Ultra Rice premix on the color and flavor of cooked fortified rice.
Results: Iron retention of cooked fortified rice (made with Ultra Rice premix) varied with the
amount of premix added. At a ratio of 1:100, the retention was 62.5%. At a ratio of 1:150 the
retention was 81.9%. Iron fortified cooked rice (made with Ultra Rice premix) had a
perceptible to slight grayish discoloration. The perceptible grayish discoloration was
identical to that achieved using current Food Development Center (FDC) iron rice premix at
1:150 blend ratio. Fortified rice made from FDC iron rice premix was acceptable to 2,100
families and 45,170 school children who purchased the product as part of the Department of
Social Welfare and Development Rice Subsidy Program and Department of Education,
Culture and Sports Breakfast Feeding Program, respectively.
Conclusion: Fortified rice made from Ultra Rice premix had better iron retention compared
with fortified rice made from FDC iron rice premix. The color and flavor of fortified cooked
rice made from Ultra Rice premix were identical to the fortified cooked rice made from FDC
iron rice premix at 1:160.
Bett-Garber KL, Champagne ET, Ingram DA, Grimm CC. Impact of iron source and
concentration on rice flavor using a simulated rice kernel micronutrient delivery system.
Cereal Chemistry. 2004;81:384–388. Based on research done in 2001.
Author affiliation: Southern Regional Research Center, Agricultural Research Service,
United States Department of Agriculture; New Orleans, Louisiana, USA.
Methods: An extruded grain designed to look like a rice kernel fortified with one of two
sources of iron (elemental iron and FeSO4), zinc, thiamin, and folic acid was mixed with
milled Calrose rice at ratios of 1:50, 1:100, and 1:200. Product stability was determined by
gas chromatographic analysis of lipid oxidation products. Four formulations were analyzed to
determine the development of lipid oxidation products during storage: (1) elemental iron, (2)
elemental iron plus multiple fortificant (zinc, folic acid, and thiamin), (3) ferrous sulfate
(FeSO4), and (4) FeSO4 plus multiple fortificants. The storage conditions were ambient
(25ºC) and accelerated (40ºC). Samples were stored in cotton bags and zip-closure
polyethylene bags. Sampling was done at 0, 1, 2, 3, 4, 5, and 6 months.
Samples consisted of 0.75 g rice in a 2-ml vial with a Teflon seal. Samples were spiked with
a 2-ml aliquot of a 1 ppm solution of 2,4,6-trimethylpyridine (TMP) in water, which served
as the internal standard. Samples were preheated for 5 min. at 60ºC prior to sampling.
Collection of volatile compounds was accomplished using a 15 min. adsorption period at
60ºC while agitating the sample.
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