Background: In order to improve calcium status, fortified rice should have acceptable organoleptic properties of that food. Objective: We aimed to assess whether home fortification of rice with slaked lime can increase calcium content of rice and whether this fortified rice is well tolerated in a nutritionally at-risk population. Methods: This experimental study measured the calcium content of rice cooked with different concentration of lime and assessed the acceptability of fortified rice among 400 women and children. Each participant received fortified rice with one of five concentrations of lime (0, 2.5, 5, 7.5 or 10 gm per 500 gm of rice), with or without additional foods (lentil soup or fried green papaya). All participants were asked to score the organoleptic qualities on a hedonic scale. Results: Analysis showed that rice calcium content increased in a dose- response manner with increased lime during cooking (76.03, 205.58, 427.55, 614.29 and 811.23 mg/kg for given lime concentrations). Acceptability of the meal was greater when additional foods were served with rice at all lime concentrations. In both groups, the 7.5M arm reported highest overall acceptability (children, 6.25; women 6.10). This study found significant association between overall acceptability (different concentrations of lime mixed rice; with/without additional foods) and between groups (women vs. children) (p value = < 0.001) where-as no association was found within groups. Conclusions: Lime-fortified rice can be feasible considering the calcium uptake of rice and organoleptic character. Further research on bioavailability can establish a solid foundation that will support design of an effective intervention to reduce calcium deficiency in this population.

中文翻译：

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家庭用石灰强化大米：减少孟加拉国钙缺乏症的潜在新方法

背景：为了改善钙状态，强化大米应该具有该食品可接受的感官特性。目的：我们旨在评估家庭用熟石灰强化大米是否可以增加大米的钙含量，以及这种强化大米在营养风险人群中是否耐受良好。方法：本实验研究测量了用不同浓度石灰煮熟的米饭的钙含量，并评估了 400 名妇女和儿童对强化米饭的接受程度。每位参与者都收到含有五种浓度石灰中的一种（每 500 克大米 0、2.5、5、7.5 或 10 克）的强化大米，有或没有其他食物（扁豆汤或炒青木瓜）。所有参与者都被要求在享乐量表上对感官品质进行评分。结果：分析表明，大米钙含量随着烹饪过程中石灰的增加呈剂量反应方式增加（76.03、205.58、427.55、614.29 和 811.23 mg/kg，对于给定的石灰浓度）。当额外的食物与所有石灰浓度的米饭一起食用时，这顿饭的可接受性更高。在两组中，7.5M 组报告的总体可接受性最高（儿童，6.25；女性 6.10）。该研究发现总体可接受性（不同浓度的石灰混合大米；有/没有额外食物）和组之间（女性与儿童）（p 值 = < 0.001）之间存在显着关联，因为在组内没有发现关联。结论：考虑到大米的钙吸收和感官特性，石灰强化大米是可行的。