Changes in physical, cooking, textural properties and crystallinity upon iron fortification of red rice (Jyothi).

The present study is an investigation, into one of the varieties of paddy (Jyothi) its fortification with sodium iron EDTA salt, its physical properties, cooking characteristics, color, texture and characterization studies. Fortification was done at two concentrations 1.88 g/kg (T1 corresponding Iron content 0.