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Abstract
The aim was to determine the influence of compositional alteration and processing on the digestibility/availability of nutrients and bioactive components [protein (IVPD), starch (IVSD), iron, calcium, polyphenols, flavonoids] in rice products. The compositional changes representing fortified foods in ‘wafers’ and ‘noodles’ were addition of iron, rice bran, onion and cabbage. The moisture content of wafer and noodles ranged from 4.1 to 4.8% and from 73.3 to 82.1%, respectively. Wafer control (73.9–75.9%) and noodle with iron and control (85.4–87.0%) showed the highest IVPD and IVSD. Addition of rice bran decreased nutrient digestibility. The control and iron-added products exhibited least and highest available iron (2.50–2.69% and 5.99–7.07%). Total and available bioactive components increased in proportion to added external source. Overall availability of all components was better in noodles than in wafers, indicating high moisture supported higher availability. In conclusion, it can be said that both composition of the food matrix and processing influenced the availability of analyzed components.
Declaration of interest: The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.