IODINE-FORTIFIED RICE AND ITS ABSORPTION

Abstract

ABSTRACT Iodine deficiency remains a major health problem in many parts of Thailand with over 50% of the population lacking sufficient iodine in their diet. Since rice is the main staple for Thai people with rice consumed in one form or another in almost every meal, enrichment of rice with iodine offers an effective way to remedy this deficiency of iodine. The present paper investigates the enrichment of iodine in milled rice seeds using flour gel coating technique. Milled rice (Klong-laung 1 variety) was coated with iodine-enriched flour gel (rice : gel = 100:5 w/w) by mixing at 40 rpm and drying to less than 13% moisture. Washing or cooking of the iodine-enriched rice resulted in about 99% and 94% retention of original iodine, respectively. Sensory properties of the cooked rice were acceptable and almost comparable to non-iodine rice. When the iodine-fortified rice was fed to healthy male and female subjects, significant excretion of iodine in the urine was found. PRACTICAL APPLICATION A common form of rice consumed widely among Thai people (also popular in Laos and Cambodia) is a food known simply as “sticky rice.” The reason for its popularity is the simple way it is prepared and, above all, its good taste. It is made from a short type of rice and when prepared, the resulting texture is quite sticky, thus its name. However, its nutritional value is quite low and is a good candidate for the introduction of iodine coating. It can be made by a quick steaming process and this simplicity in preparation makes it widely popular and can be a vehicle for the introduction of iodine to the local mass.