Stability of Added Folic Acid in Micronutrient-fortified Rice using Different Cooking Techniques and Storage Conditions

Authors

Shintaro Pang, Brigham Young University
Dr. Michael Dunn, Brigham Young University

Keywords

folic acid, micronutrient-fortified rice, cooking techniques, storage conditions

College

Life Sciences

Department

Nutrition, Dietetics, and Food Science

Abstract

Rice is the main staple in many people’s diet, accounting for 80% of the daily caloric intake of 3 billion people. Studies also show that folate intake is insufficient worldwide (Schoenlechner et al 2010). This is of much concern because folate deficiency is linked to many serious disorders, such as megaloblastic anemia and neural tube defects in newborns (Steur et al 2010). In order to remedy this problem, folate concentrations in many foods, including rice has been well analyzed. However, the stability of folic acid in rice is less known. This information is of interest because folic acid is very sensitive to light, air, heat and extreme pH conditions (Keagy 1985). Furthermore, rice is stored and prepared in different ways before it is consumed.

Recommended Citation

Pang, Shintaro and Dunn, Dr. Michael (2014) "Stability of Added Folic Acid in Micronutrient-fortified Rice using Different Cooking Techniques and Storage Conditions," Journal of Undergraduate Research: Vol. 2014: Iss. 1, Article 852.
Available at: https://scholarsarchive.byu.edu/jur/vol2014/iss1/852