Vitamin fortified rice grain using spraying and soaking methods

The objective of this work was to fortify three types of rice grains (brown, white milled and parboiled) with B complex vitamins (B1, B2, B3, B5, B6, B12), using two different physical treatment methods, (1) soaking of whole dehusked or milled rice kernels in vitamin solutions at 90 °C for 15 min and (2) full spraying of whole kernels with vitamin solution at 35 °C, both followed by oven drying. Various nutrient concentrations were added and the vitamin retention of dried fortified as well as of cooked rice were determined. Fortified rice was evaluated based on vitamin retention, estimated as the percentage of vitamin in rice after fortification treatment versus the total amount of added plus its initially vitamin quantity. It was found that the average retention of all vitamins in dried rice was high and varied from 54.3% to 85.3% for the spraying and from 53.5% to 76.2% for the soaking method respectively. After rice cooking, the retention was maintained in sufficient level (>70%) for all vitamins except for B12. When excess of water was used for cooking, the water-soluble vitamins were leached; however a significant amount of vitamins still remained, varying from 13.5% (B12) to 51.2% (B1). The good retention of vitamins, even after cooking, achieved applying these relatively simple techniques, may be attributed to the absorption and diffusion of vitamins in the interior of rice kernels in high concentrations. Dried fortified rice samples properties were evaluated.