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Nishaanthini Thiruselvam is investigating the feasibility of rice fortification using parboiling and high pressure processing with three micronutrients: folic acid, iron and β- carotene. She will develop and compare the fortification process for maximum retention of micronutrients at different conditions, including time and temperature of parboiling, milling after parboiling, and optimization of high pressure processing technique. She will also study the interaction of the three fortified nutrients on respective uptake into the grain in the presence of antioxidants. Her project will involve studies of the physical and chemical properties of fortified rice, consumer acceptance/sensory studies on the product after fortification, and bio-accessibility of the micronutrients using an in vitro Caco-2 cell assay.
Micronutrients & Macronutrients, Nutrition, Food Technology and Food Sciences.
Nishaanthini Thiruselvam, Siaw Wei Cheong, Jagan Mohan, Janet Paterson and Jayashree Arcot
Research Article: J Nutr Food Sci 2014, 4: 281