Flour Fortification Research Articles

Current and potential contributions of large-scale food fortification to meeting micronutrient requirements in Senegal: a modelling study using household food consumption data

IntroductionMicronutrient deficiencies are common among women of reproductive age (WRA) and children in Senegal. Large-scale food fortification (LSFF) can help fill gaps in dietary intake.MethodsWe used household food consumption data...

Processing of Milkfish and Moringa Flour as Alternative Superfoods for Handling Stunting in Bone Regency

Stunting has a big influence on children's growth and development, both motoric and verbal development. Stunting can be prevented by fulfilling quality energy intake. Modification of additional food for toddlers by using local food through a touch of technology is the strategy offered in this research. This study aims to evaluate the effect of fortification of Moringa leaf flour in milkfish crackers on organoleptic characteristics, including color, aroma, texture and taste. The cracker samples were fortified with Moringa leaf flour at concentrations of 0%, 2.5%, 5% and 7.5%. The assessment is carried out by panelists who provide scores for each parameter. The results showed that fortification up to 2.5% did not affect color and aroma, and improved texture, but reduced taste acceptability. Fortification at levels of 5% and 7.5% reduced the acceptability of taste and color although the texture remained good.

Evaluation of spray drying microencapsulation for folic acid fortification of dried rice vermicelli (Khanom Jeen)

This study evaluated spray drying (SD) microencapsulation of folic acid for physicochemical properties and its overall suitability for fortification of dried rice vermicelli. The SD microcapsules were formulated to achieve 30 µg of folic acid per 100 g of flour. The formula was homogenized into a 2% solid phase and made into a dry powder by the SD dryer, and the fortified dough was produced and dried in the final step. Fortified samples were analyzed for chemical and physical attributes, sensory evaluation, folic acid content, and stability in processing. The physical quality testing, water content, and the aw values were significantly different from controls (P < 0.05). The acid content was not significantly different (P > 0.05). Color difference, as assessed by a colorimeter, was significant (P < 0.05). In the mixing, extrusion, and first and second washing steps, the coatings effectively prevented loss of folic acid during processing at 15, 12, 38, and 7% by wet weight, respectively. The folic acid content decreased significantly in the first 2 months of storage. In conclusion, for the fortification of flour this method was suitable and the SD microencapsulating technique can protect against folic acid loss during processing.

Antioxidant properties, antidiabetic activity, and GC-MS phytochemical analysis of wheat-based bread fortified with celosia argentea seed flour

Pseudocereals like Celosia argentea seed have been indicated to have numerous therapeutic and prophylactic potentials that are yet to be incorporated into food materials. This study evaluated the antioxidant properties, antidiabetic potential, and phytochemicals of wheat-based bread fortified with Celosia argentea seed flour. Bread samples were produced using standard methods, fortifying refined and whole wheat with 5 and 10% Celosia argentea seed flour. The antioxidant properties and α-amylase inhibition of bread samples were determined using standard methods. The phytochemicals present in the methanolic extracts of bread samples were identified with Gas Chromatography-Mass Spectrometry (GCMS). Statistical significance was tested at α0.05. The result of the antioxidant properties for bread samples were Total flavonoid content (0.61-0.85 mg/g), Total Phenolic Content (1.1-1.31 mgGAE/g), total antioxidant capacity (1.19-3.34 mgGAE/g), Ferric reducing antioxidant power (0.13-0.54 mg/g) and DPPH (42.58-49.75%). The IC50 values obtained for Celosia argentea seed substituted wheat bread ranged between 58.20 and 171.05 μg/mL. The antioxidant properties and α-amylase inhibition showed a significant (p&lt;0.05) increase as the percentage of inclusion of Celosiae argentea seed increased. Bioactive compounds detected in bread samples produced by the fortification of wheat flour (whole and refined) with Celosia argentea seed flour include 9,12-Octadecadienoic acid methyl ester; Docosanoic acid, methyl ester; E,E,Z-1,3,12-Nonadecatriene-5,14-diol; Linoleic acid ethyl ester; and Squalene. The predominant health benefits of phytochemicals detected in bread samples fortified with C. argentea seed were anti-inflammatory potentials, antioxidant protection, and reduction of lipid peroxidation. Including Celosia argentea seed impacted the antioxidant and antidiabetic potential of bread samples.

Fortification of wheat white bread: assessing the suitability of Beta vulgaris trough technological, nutritional, and sensory evaluation

SummaryAs societies undergo shifts in dietary patterns, there is often an increase in nutrition‐related issues. This is particularly evident in the case of wheat bakery products, which have evolved in an unsustainable way. The fortification of wheat flour with vegetables has emerged as a strategy to mitigate the imbalanced composition of white bread. The objective of this study is to address existing knowledge gaps regarding nutritional quality and technological characteristics of food‐to‐food fortified bakery products. A blend of Beta vulgaris powder (up to 5% of the total weight) was incorporated into commercial wheat white flour, and the resulting composition and technological parameters were analysed throughout the bread‐making process, using standard methods (e.g., AAAC, ISO). The sensory assessment of the tested fortified baking products formulations was conducted. The 178 volunteer consumers noted the differences conveyed by B. vulgaris, but scored the taste and colour as acceptable (6 out of 9). Formulations containing moderate amounts of chard (e.g., 2%) were most appreciated. This study demonstrates that B. vulgaris can be employed to enrich white bread, particularly in minerals, such as calcium, magnesium, and iron, in a readily actionable manner that is well accepted by consumers. Furthermore, the use of flour blends contributes to mitigate the impact of fluctuations in wheat availability, thereby enhancing food security.

Effects of partial coconut flour fortification and butter reduction with pumpkin puree in rice donuts

Effects of partial coconut flour fortification and butter reduction with pumpkin puree in rice donuts

Karakteristik Kimia Kulit Lumpia Basah dengan Fortifikasi Tepung Tulang Ikan Patin (Pangasius pangasius)

Waste from patin fish (Pangasius pangasius) consumption is skin and fish bone. Its waste generally used as a raw material for food and industrial products because of fat, gelatin, collagen, and calcium compounds. Based on its calcium compound, another food application is the fortification of patin fish bone on wet spring roll wrapper. It is important to increase the consumption rate of calcium nutrition. Therefore, this research aimed to improve the proximate composition (especially calcium) of wet spring roll wrapper with 6% catfish bone flour fortification. The method used in this research was experimental with two treatments, i.e. the addition of 6% patin fish bone flour (A1) and 0% patin fish bone flour (A0) as a control. The parameters observed were moisture, ash, fat, protein, carbohydrate, and calcium content. The test procedure for each parameter observed is based on SNI 01-2354:2006. Sample testing was carried out in duplicate. The proximate composition of wet spring roll wrapper fortified with 6% patin fish bone flour consists of moisture, ash, fat, protein, carbohydrate, and calcium content respectively 60.21%, 2.61%, 0,71%, 3.96%, 32.51%, and 19.90 mg/100 g. Wet spring roll wrapper that was fortified with 6% patin fish bone flour (A1) had higher calcium content (19.90 mg/100 g) compared to wet spring roll wrapper with no fortification (control/A0) of the patin fish bone flour (8.22 mg/100 g). The moisture content of this calcium-rich wet spring roll wrapper is included in the Indonesian National Quality Standard (SNI) number 2987-2015 for wet noodles. This wet spring roll wrapper is one of diversified product using fishbone fortification to increase its calcium content. Keywords: fish bone, calsium, consumption, protein, waste

QUALITY OF TILAPIA NUGGETS FORTIFIED WITH MORINGA LEAF FLOUR

Nugget is a restructured meat from ground and molded meat. Generally nuggets are made from chicken. To enrich the nutritional content, the ingredients for making nuggets were diversified using tilapia fish meat and moringa leaf flour. This research aims to determine the effect of fortification of Moringa leaf flour on the quality of tilapia fish nuggets. This research used a Completely Randomized Design (CRD). The treatment consisted of fortification of Moringa leaf flour (TK), namely TK1 (0%), TK2 (5%), TK3 (10%), TK4 (15%), TK5 (20%) and TK6 (25%). Analysis of the observation data was carried out using Anova and BNJ further tests. The nugget quality parameters in this study were chemical and organoleptic parameters. Moringa leaf flour fortification had a significant difference on all nugget quality parameters except color. Moringa leaf flour could improve the quality of tilapia fish nuggets by increasing the protein content by 0.5-13.18% and producing tilapia fish nuggets which have a vitamin A (ß-carotene) content of 1.82-20.76 %. Fortification of foringa leaf flour with a concentration of 10% was the best treatment to produce tilapia fish.

Folate and synthetic folic acid content in Canadian fortified foods two decades after mandatory fortification.

In 1998, Health Canada mandated folic acid fortification of white flour and enriched grain products to prevent neural tube defects. At the time, neither the Canadian Nutrient File (CNF) nor product labels reflected the actual folate content of foods. We aimed to assess if 20 years post-fortification, the CNF values for total folate and synthetic folic acid accurately reflect amounts determined by direct analysis. Using the 2001 Food Expenditure Survey and ACNielsen Company data, we identified 10-15 of the most purchased fortified foods across seven food categories in Canada. Total folate concentrations were determined by tri-enzyme digestion and microbial assay. Folic acid concentrations were determined using liquid chromatography-tandem mass spectrometry. Except for "cooked pastas", mean total folate content of foods (n=89) were significantly higher than CNF values across categories (p<0.05), reflecting 167% ± 54% of CNF values. Similarly, mean folic acid content of foods was higher than CNF values for all categories except "cooked pastas" (p<0.05), with a mean of 188% ± 94% of CNF values; the latter CNF values included uncooked pasta. In sum, 20 years post-fortification, and 10 years since the last direct measurement, CNF and product label values still underestimate actual total folate and the folic acid content of foods. These findings emphasize that dietary estimates established using the CNF may significantly underestimate actual intakes and thus caution should be exercised when interpreting estimates of nutritional adequacy based on these values.

Wheat-plantain flour blends enriched with velvet beans flours: Vitamins and mineral composition

Wheat (Triticum aestivum) has been the major ingredient in the production of different kind of foods but relatively low in total protein especially in lysine and other amino acids, which could be supplemented by other nutrient dense flours to produce composite flours. This would reduce the over dependence on the importation of wheat. Hence, the need for strategic development in the use of inexpensive local and underutilized fruits and legumes in the production of functional foods. The vitamins and mineral composition of the flour blends processed from wheat, plantain and velvet bean were investigated for their end uses. Wheat, plantain and velvet composite flours were prepared in the ratio 240:37.5:22.5, 210:60:30 and 150:105:45 respectively and 100% wheat flour was used as the control. Vitamins and mineral composition of the flour blends were investigated using standard methods. Vitamins and mineral revealed that vitamin A, B1, B2, B6, B12 and C ranged from 0.46 – 0.56 µg/100 g, 0.59 – 0.68 mg/g, 0.67 – 0.79 mg/g, 0.71 – 0.89 mg/g, 0.09 – 0.39 µg/100 g and 30.86 – 38.48 mg/g ; calcium, iron and zinc ranged from 48.97 – 105.97, 3.62 to 4.03 and 1.65 – 2.27 mg/100 g respectively. This study, therefore, shows that fortification of wheat-plantain flour blends with velvet beans flour significantly (p &lt; 0.05) enhanced the vitamins and mineral composition of the flour blends. Hence, the fortification of wheat-plantain flour with velvet beans flour should be encouraged to be used as nutritional ingredient in the production of functional foods. Hence, their food applications are highly recommended.

Effect of samma ( Urtica simensis ) leaves flour fortification on physical quality, nutritional composition, and sensory characteristics of wheat bread

Effect of samma ( <i>Urtica simensis</i> ) leaves flour fortification on physical quality, nutritional composition, and sensory characteristics of wheat bread

Legume Fortified Instant Noodles: Optimization of Product Formulation and Processing Parameters using Response Surface Methodology

Cereal-pulses-based fortification has been attempted to improve the protein and dietary fibre content of instant noodles without altering the overall acceptability. Response surface methodology (RSM) was employed to optimize the process parameters and level of ingredients for manufacturing instant noodles. The effect of maize flour and split yellow pea flour fortification (6-18% each), the addition of vital wheat gluten (0.4-2.0%), and steaming time (1.5-7.5 min) on cooking loss, water uptake, volume expansion, cooking time, overall acceptability, L*, a* and b* values were investigated using the central composite rotatable design (CCRD). Results showed that maize flour and split yellow pea flour significantly (p≤0.05) affected cooking loss, water uptake, volume expansion, cooking time, overall acceptability, L*, a*, and b* values at linear levels. Vital wheat gluten had a significant effect on cooking loss, overall acceptability, L*, and a* value. Steaming time had a significant interactive effect with split yellow pea flour and vital wheat gluten on the responses. Incorporation of 18.0% maize flour, 11.25% split yellow pea flour, and 0.4% vital wheat gluten in formulation with 5.87 minutes of steaming time resulted in optimum quality instant noodles. A 20% increase in protein and a 50% increase in fiber content was observed in optimized instant noodles.

Prevalence of Neural Tube Defects Following Flour Fortification with Folic Acid in North Iran

Background: Neural tube defects are prevalent malformations of the central nervous system in infants, often fatal, and considered global medical-social problems. Due to National Laws fortifying wheat flour in the bread industry, 100% of the population of this province has consumed wheat flour enriched with folic acid since June 2007. Objectives: This study aimed to determine the prevalence of neural tube defects following the fortification of flour with folic acid in the north of Iran. Methods: This descriptive-analytical study examined all neural tube defect cases in Golestan province, northern Iran, from March 2016 to March 2018. Data on the parent's age, ethnicity, mother's education, residency, and types of neural tube defects were recorded for each subject. Results: The prevalence rate of NTDs was 1.04 per 1000 births. The highest frequency was observed in the Turkmen ethnic group, with a prevalence rate of 1.251 per 1000 births. Geographically, most cases were in the West of Golestan province, with a prevalence rate of 1.876 per 1000 births. Additionally, the highest prevalence of NTD in Kalaleh City was reported as 1.67 per 1000 births. Among NTD cases, the highest frequency was related to mothers aged less than 35 years (82.72%). Conclusions: The prevalence of neural tube defects during 2016 - 2018 has increased compared to the previous study conducted in this region from 2006 - 2009. Future studies should investigate the reasons behind this increase.

Update on the impact of voluntary folic acid fortification of corn masa flour on red blood cell folate concentrations-National Health and Nutrition Examination Survey, 2011-March 2020.

Folic acid is a micronutrient that is effective at preventing neural tube defects (NTDs). In 2016, the FDA authorized the voluntary fortification of corn masa flour (CMF) with folic acid to reduce disparities in NTDs among infants of women who do not regularly consume other fortified cereal grains, in particular Hispanic women of reproductive age (WRA). We analyzed data from the National Health and Nutrition Examination Survey (NHANES) from 2011 to March 2020 assessing the impact of voluntary fortification of CMF on the folate status of Hispanic WRA. We analyzed folic acid usual intake and red blood cell (RBC) folate concentrations among non-pregnant, non-lactating Hispanic WRA, comparing pre-fortification (2011-2016) to post-fortification (2017-March 2020) data. RBC folate concentrations were used to create model-based estimation of NTD rates. The proportion of Hispanic WRA with folic acid usual intakes <400 μg/d did not change (2011-2016: 86.1% [95% Confidence Interval, CI: 83.7-88.5]; 2017-March 2020: 87.8% [95% CI: 84.8-90.7]; p = .38) nor did the proportion of Hispanic WRA with RBC folate below optimal concentrations (<748 nmol/L, 2011-2016: 16.0% [95% CI: 13.7-18.2]; 2017-March 2020: 18.1% [95% CI: 12.1-24.0]; p = 0.49). Model-based estimates of NTD rates suggest further improvements in the folate status of Hispanic WRA might prevent an additional 157 (95% Uncertainty Interval: 0, 288) NTDs/year. Voluntary fortification of CMF with folic acid has yet to have a significant impact on the folate status of WRA. Continued monitoring and further research into factors such as fortified product availability, community knowledge, and awareness of folic acid benefits would inform and improve future public health interventions.

Fortification of Shrimp Shell Flour as a Source of Calcium on the Preference Level of Bread

This research aim was to find the most preferred percentage of shrimp shell flour fortification on white bread. This research used an experimental method with 20 semi-trained panelists and 5 treatments of shrimp shell flour percentages which were 0%; 2,5%; 5%; 7,5%; and 10%. The parameters in this research were yield of shrimp shells, bread volume development, and calcium content which were analyzed with a comparative descriptive method; and preference level which was analyzed using the Friedman test. Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Science and Test Service Laboratory, Faculty of Agro-Industrial Technology, Padjadjaran University, between January and June 2023. Yield and volume development were tested by the ratio of the mass of shrimp shells flour and shrimp shells (yield test) and dough volume and white bread loaf (volume development test) times 100%. The Preference test used an organoleptic test with each panelist being given a test sheet to test 5 treatments of white bread fortified with shrimp shell flour and to test their preference level on 4 characteristics; which were color, aroma, texture, and taste. Calcium content was tested using the atomic absorption spectrophotometer method on the control treatment (0%) and the most preferred treatment. Yield result from shrimp shell flour was 27.8% (139 gr) from its initial mass (500 gr). Volume development of white bread showed decreases in volume with each treatment from 136.433% to 111.504%. The most preferred fortification of shrimp shell flour on white bread was treatment 2.5% with an alternative value of 7.22 and characteristic value of color 9, aroma 7, taste 7, and texture 7, which means overall still preferred. The calcium content within treatment 2.5% was 30.095 mg/100gr which is significantly higher than the calcium of treatment 0% (1.465 mg/100gr) and could assist humans meet their calcium needs.

The effects of fortification of yogurt with various functional flours on survival and growth of probiotic bacteria and sensory properties of the yogurt

PurposeThe purpose of this study is to determine the viability of Lacticaseibacillus rhamnosus GR-1 (L. rhamnosus GR-1) in five yogurt samples with or without quinoa, chickpea, soybean and rice flour over various fermentation periods and refrigerated storage durations, with a focus on exploring the potential of functional foods, which provide health benefits beyond nutritional value. Additionally, the study aimed to evaluate consumer acceptance of yogurt fortified with functional flour. Using a nine-point hedonic scale, from 1 (dislike extremely) to 9 (like extremely), participants rated appearance, flavour, texture and overall acceptability.Design/methodology/approachThe samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 0, 2, 4 and 6 h at 38°C, followed by refrigerated storage at 4°C for 1, 15 and 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. A sensory evaluation involving 86 participants was conducted to assess the consumer acceptability of the yogurt samples.FindingsNotably, L. rhamnosus GR-1 achieved viable counts of 108 colony-forming units per mL in all treatments at all fermentation time points. Over the 30-day storage period, no statistically significant differences (p < 0.05) in average pH values were observed among the five treatments, and within each treatment, pH levels remained stable, with an overall mean of 4.2 ± 0.64. Treatment 4, which featured rice flour fortification, received higher hedonic scores from sensory panellists in terms of appearance, flavour, texture and overall acceptability. These findings indicate that incorporating functional flours in conjunction with cow’s milk effectively promotes and preserves the viability of L. rhamnosus GR-1 in yogurt.Originality/valueExploring the potential of probiotic yogurt enriched with diverse functional flours to enhance nutritional content and health benefits as well as attract new consumers, this study addressed a critical gap in understanding consumer perceptions and generated insights for creating innovative and health-promoting dairy products.

Compliance Level and Stability of Micronutrients in Fortified Maize Flour in Tanzania.

Maize flour fortification was introduced in Tanzania in 2011 to address the risk of micronutrient deficiency to children, adolescents, and women of childbearing age. Fortified maize flours are processed by small-scale processors who are exempted from mandatory fortification. The current study is aimed at assessing the compliance and stability of fortified processed maize flour with zinc, iron, and folic acid by small-scale processors in comparison to the recommended Tanzania national standards (TZS 328). A total of 69 samples of fortified maize flour were collected at the point of production and retail outlets in Dar es Salaam and Morogoro municipalities, Tanzania. Micronutrients (zinc and iron) were analysed using microwave plasma atomic emission spectrometry (MP-AES), and folic acid was analysed using high-performance liquid chromatography (HPLC). The mean concentrations of micronutrient were significantly (p < 0.05) higher at the production site compared to the retail outlet. The amount of iron, zinc, and folic acid in the samples at the production site was 27.17 ± 1.63 mg/kg, 30.56 ± 2.01 mg/kg, and 0.69 ± 0.02 mg/kg, respectively, while it was 19.34 ± 0.97 mg/kg, 21.71 ± 1.50 mg/kg, and 0.49 ± 0.02 mg/kg for iron, zinc, and folic acid, respectively, at the retail outlets. Only 31.6% of the assessed samples from production and 12.9% from retail outlets complied with the recommended national standard. The stability of iron, zinc, and folic acid for the fortified maize flour stored at room temperature (20-32°C) for six months was 95.8%, 96.9%, and 66.9%, respectively. Further investigation on the consistency performance of the dosifier and consistency training of working in the processing unit on the requirements of fortification standards should be done.

Effects of Ugali Maize Flour Fortification with Chia Seeds (Salvia hispanica L.) on Its Physico-Chemical Properties and Consumer Acceptability.

The study investigated the effect of incorporating whole chia seeds (WCS) and defatted chia seed flour (DCF) into whole maize meal for ugali preparation. Both were incorporated at substitution levels of 3%, 6%, and 9% separately, and the resulting treatments subjected to laboratory analysis. In addition, ugali samples were prepared from all the resulting flour formulations and subjected to consumer acceptability assessment. Incorporation of both DCF and WCS resulted in increased water absorption capacity (ranging from 0.78 to 0.98 g/mL), swelling index (ranging from 0.15 to 3.25 mL/g), and swelling capacity (ranging from 2.46 to 5.74 g/g). WCS decreased the bulk density and oil absorption capacity. DCF, however, resulted in an increase in bulk density and oil absorption capacity. Both DCF and WCS lowered the lightness (L*) of the products. Proximate composition ranged from 4.78 to 7.46% for crude fat, 7.22% to 9.16% for crude protein, and 1.74 to 4.27% for crude fiber. The obtained results show the potential of chia seeds as a good fortificant of maize flour since it resulted in nutritionally superior products (crude ash, crude protein, crude fat, and energy value) when compared to control. The freshly prepared ugali samples were generally acceptable to the panelists up to 9% WCS and 6% DCF substitution levels.

Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels

This research was conducted to investigate the impact of oat flour addition on the physicochemical, microstructural, digestibility, and sensory properties of fermentation-induced low-fat, high-protein almond-based gels. Four distinct levels of oat flour (0 %, 10 %, 20 % and 30 %) were incorporated into low-fat almond-based gel coded as LFA (control), 10A, 20A and 30A. A full-fat almond-based gel (sample coded FFA) was selected as a reference to examine the feasibility of oat flour as a fat replacer in plant-based gels. This investigation encompassed an evaluation of the gels' rheological properties, protein hydrolysis and microstructural changes using an in vitro dynamic rat stomach digestive model called DIVS-II+. The quality assessment demonstrated that incorporating oat flour at levels ranging from 10 % to 30 % increased the hardness and viscosity of the samples while enhancing water-holding capacity and minimising syneresis concerns. Digestion outcomes revealed that fortifying the samples with 20 % oat flour yielded a more densely packed microstructure with higher viscosity and gel strength in the digesta. This formulation exhibited a reduced rate of protein hydrolysis during the initial 150-min digestion phase, with a protein hydrolysis degree comparable to the full digestion time of 180 min. Sensory evaluations indicated that the low-fat sample enriched with 20 % oat flour had higher intensity and preference rating scores in creaminess, thickness, stickiness, and residual coating than the full-fat reference sample made without oat flour. This study underscores oat flour's potential as a nutritional enhancer and effective texture modifier for low-fat, high-protein almond-based gels. Oat flour can elevate these gels' appeal and satiating potential by ameliorating physical properties without compromising sensory attributes.

Prevalence of neural tube defects in England prior to the mandatory fortification of non-wholemeal wheat flour with folic acid: a population-based cohort study

ObjectivesTo determine the baseline trends in the total birth prevalence of neural tube defects (NTDs) in England (2000–2019) to enable the impact of folic acid fortification of non-wholemeal wheat flour...