Abstract
ABSTRACTAn extruded grain designed to look like a rice kernel fortified with one of two sources of iron (elemental iron and ferrous sulfate), with and without multiple fortificant (zinc, thiamin, and folic acid), was mixed with milled Calrose rice at low (1:200), medium (1:100), and high (1:50) concentrations. The intensities of water‐like, sour taste, hay‐like musty, and alfalfa/grassy/green bean flavors were enhanced by the addition of ferrous sulfate (FeSO4) or FeSO4 plus multiple fortificants. Astringent mouthfeel was likewise affected by addition of FeSO4 or FeSO4 plus multiple fortificants. Overall, the elemental iron with multiple fortificants least affected the oxidation of the extruded kernals. Lipid oxidation products in stored fortificant increased the first two to three months and concentrations were higher in samples with FeSO4 as the iron source.
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