Executive Summary : | Iron deficiency is a major cause of anemia, affecting human physiology. Iron fortification is practiced in many countries, particularly in India through POsHAN Abhiyan. Rice, the staple food of the nation, is a great vector for fortification, and Fortified Rice Kernel (FRK) is the medium for iron fortification. FRK is a rice analogue made from rice flour obtained from broken rice, which is reconstitutioned using extrusion technology. The FRK production process allows for the addition of extra ingredients as needed. Ferrous (FesO4) has the highest iron bioavailability, but concerns about its organoleptic attributes have led to the use of Ferric pyrophosphate (Fe4(P2O7)3). Ferric pyrophosphate has an iron bioavailability of 20-50%, but more fortification is required to meet the required level of iron bioavailability. This results in elevated levels of iron passing unabsorbed into the colon, causing adverse effects on the gut microbiome and inflammation. FesO4 also causes adverse discoloration of the kernel and water solubility, leading to washout during washing and cooking of the rice kernel. To address these challenges, an approach to mask discoloration and reduce loss due to washing and cooking can be used. Porous rice starch (PRs) can be a great vector of FesO4 to be used as a PRs-entrapped FesO4 mix, which has no discoloration property and resists washout during cooking and washing. The recrystallization property of starch grannule can be used for entrapment of Ferrous, ensuring higher bioavailability upon digestion and minimal loss during cooking. |