It was found that the average retention of all vitamins in dried rice was high and varied from
54.3% to 85.3% for the spraying and from 53.5% to 76.2% for the soaking method respectively. After rice
cooking, the retention was maintained in sufficient level (>70%) for all vitamins except for B12. When
excess of water was used for cooking, the water-soluble vitamins were leached; however a significant
amount of vitamins still remained, varying from 13.5% (B12) to 51.2% (B1). The good retention of vitamins,
even after cooking, achieved applying these relatively simple techniques, may be attributed to the
absorption and diffusion of vitamins in the interior of rice kernels in high concentrations. Dried fortified
rice samples properties were evaluated.