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The effect of packaging materials on the physicochemical and rheological characteristics of iron-fortified wholemeal flour (WMF) during storage was determined. WMF was fortified with three fortificants, namely ferrous sulfate (30 ppm), ferrous sulfate + ethylenediamine tetraacetic acid (EDTA) (20 + 20 ppm) and elemental iron (60 ppm). Each flour wa...
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... initial mean iron content was 75.1 ppm which was not affected significantly as a result of subsequent storage (Table 4). The results revealed highly significant differences in total iron content of unfortified and fortified flour samples (Table 5). ...
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... conversion of Fe 2+ into Fe 3+ was recorded as 1.4%, which sig- nificantly increased to 2.1% at the end of the storage period (Table 4). Con- version of Fe 2+ into Fe 3+ in flour samples stored in tin boxes was higher (1.8%) than those stored in polypropylene bags (1.7%) ( Table 6). ...
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... the chemical changes associated with wheat deterioration, the extent to which fat has been least hydrolyzed by lipases can be used as a criterion of soundness; this is usually determined by measuring POV (Matz 1996). The POV increased significantly from 0.8 to 1.6 meq/kg during storage of flour for 42 days (Table 4). The POVs of flour samples containing FS and EI were higher than those containing FSE, and unfortified flours ( Table 5). ...
Context 4
... acidity of flour at the beginning was 0.2%, which significantly increased to 0.4% at the end of the study period (Table 4). The increase in flour acidity may be attributed to the accumulation of linoleic acid during storage which is subsequently oxidized ( Kent and Evers 1994). ...
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... samples containing FSE and stored in polypropylene bags showed minimum colony-forming units (5 ¥ 10 2 /g). An increasing trend in the colony-forming units was found in all flour samples during 42 days of storage (Table 4). Flour stored in tin boxes contained higher colony-forming units of molds as compared to that stored in polypropylene bags (Table 6). ...
Citations
... However, this can be challenging as the natural taste, color and aroma of roti needs to be maintained for continued consumer acceptance. In addition, fortified flours usually have a shelf life of 3 months in India, but can often spoil within 3-4 weeks due to insect infestation or oxidation [15]. Therefore, storage stability to assess physicochemical changes over time is an important consideration. ...
... The fortified flour was stored in clean, poly bags with aluminum layer (UV blocker, moisture barrier, air-tight) for 30 days and out of direct sunlight at ambient (20 • C) and abusive (45 • C) temperatures. As fortified flours can spoil within 3-4 weeks [15], storage stability of the fortified flours was determined at 0, 15 and 30 days [23][24][25]. The macronutrient composition of the fortified flours was determined according to standard AOAC methods (Table S2, Supplementary). ...
... Such effects were likely to have been observed due to the oxidation of ferrous iron to its ferric form [43]. When wheat flour, fortified with ferrous sulfate and ethylenediamine tetraacetate, was stored at 30-35 • C for 42 days, it resulted in a significant decline in ferrous iron [15,44]. However, in this study, compared to WF, the encapsulated samples (EC50 or EC100) reduced oxidation and reported higher levels of ferrous iron content at the end of 30 days at both ambient and abusive temperatures. ...
Defatted green microalgae Nannochloropsis oceanica (DGM) is a rich source of bioavailable iron. However, its use in foods results in unacceptable color and taste development. Therefore, the purpose of this study was to investigate strategies to enhance the use of DGM in foods. DGM and inulin were encapsulated (EC) in an oil-in-water emulsion using high-pressure homogenization. To confirm iron bioavailability, C57BL/6 mice were fed an iron-deficient diet (ID) for 2 weeks. The mice were then fed one of the four diets: ID, ID + DGM (DGM), ID + EC (EC50 or EC100) for 4 weeks. To test the stability of DGM as an iron fortificant at two different fortification rates of 17.5 mg Fe/kg (50%) or 35 mg Fe/kg (100%), whole (DGM50/DGM100), encapsulated (EC50/EC100) and color-masked (CM50/CM100) DGM were added to wheat flour (WF) at two different temperatures: 20 °C and 45 °C and were examined for 30 days. Acceptability studies were conducted to determine sensory differences between rotis (Indian flat bread) prepared from WF/EC50/CM50/EC100. The mice consuming EC50/EC100 diets showed comparable iron status to DGM-fed mice, suggesting that encapsulation did not negatively impact iron bioavailability. Addition of EC to wheat flour resulted in the lowest Fe2+ oxidation and color change amongst treatments, when stored for 30 days. There were no differences in the overall liking and product acceptance of rotis amongst treatments at both day 0 and day 21 samples. Our results suggest that EC50 can be effectively used as an iron fortificant in WF to deliver highly bioavailable iron without experiencing any stability or sensory defects, at least until 30 days of storage.
... By day 5 all the packages showed non-significant (P ≤ 0.05) difference in each of the blends across the different packages. The results conform to results reported by Huma et al., (2007). The iron levels in fortified whole meal wheat flour, packaged in tin boxes and polypropylene bags showed variations. ...
Processing and value addition is necessary for fresh agricultural commodities in order to reduce perishability and prolong shelf-life. Shelf life is enhanced with proper packaging because packaging materials influence storage period, preserve nutrients and sensory qualities. This paper objectively determined the effects of packaging materials on nutrients quality of cassava flakes. The methodology of the work involved the use of blends of cassava flakes packaged in Kraft, insulated polythene and plastic, and stored in an incubator at 550C and 75 % relative humidity for 5 days. Three blends of cassava flakes identified by panelists as the most preferred (20 % leaf, 100 % fresh root, 100 % fermented roots were developed and studied on accelerated shelf life trial. Storage period and packaging material were determined. The results showed moisture content to be significantly influenced by packaging material whereby it increased over the storage period, across the blends, with highest levels (10.75-%) registered in kraft material on day 3. After day 3 all nutrients showed a drastic decreasing trend with the most affected being protein that dropped from; 22.94 mg / 100g to 8 mg / 100g in the blend containing 20 % leaf in and 6.65 mg / 100g to 2. 8 in the blend of 100 % fresh root packaged in kraft materials. There was Paper insulated polythene (gunny) was shown to contain highest nutrients’ levels by day 5 with; protein at 27.68 mg /100g vitamins A (576.85 mg/100 kg), Zinc (1.17 mg /100 g), iron 3.69 mg /100g), fibre 6.12 mg /100g. Fat was highest at 9.71 mg/100g in the plastic material. The study therefore concluded that insulated polythene is the best packaging material for cassava flakes and the product’s shelf life is up to 3 months.
... Storage and packaging material significantly affected the rheological property of flour. There was increasing trend in dough development time, water absorption, stability of dough and tolerance index (Huma et al., 2007). Bakery products lost their quality by loss of staling, mold growth and moisture content. ...
Chapatti is flat unleavened baked product that is prepared from whole wheat flour and is a staple food of Asian people. Freshly
baked chapatti is soft, elastic and pliable but when stored at suitable conditions; its texture becomes hard and stales within a
day due to high susceptibility of moisture loss. Along with it, fungal growth also makes it unfit for consumption. Shelf life of
chapatti is a big issue. To overcome these challenges, different techniques like conventionally baked, preservative addition,
partial baked and retort processing used to enhance the shelf life of chapatti. It was concluded that these techniques have great
impact on quality and shelf life of chapatti at ambient and freezing storage temperature in order to improving the quality
attributes and enhancing the shelf life of chapattis.
... Also the purity of the salt used is an important factor and it was suggested to utilize the microencapsulated form, that has the same bioavailability, but it presents stability problems when temperature changes. 17,19 Beverages had a different result and the addition of RI was relevant for the plain and vanilla drinks, which showed the lowest scores along storage time for the flavor attribute. The results herein presented are due to the fact that 50% more iron was added to beverages in comparison to mush, even though level of hydration was also higher (1:2 as compared to 2:1), the low overall liking score may be related to the low solubility of RI. ...
... Some authors have reported that RI does not produce relevant sensory changes in cereal-based foods, with low moisture (<15%), which has been attributed to its low speed of lipid oxidation. 20 However, RI may have a different behavior in our beverages that is important to determine, since this tendency was observed until the last storage wk for the banana sample; it is well known that the particle size is important for the bioavailability of this particular form of iron, 17,19 but it is unknown if this has an influence on the sensorial characteristics of the fortified foods. Nowadays, super-dispersion technologies have been developed for insoluble iron sources using specific emulsifiers. ...
... 17 Regarding the FF, adding from 0.5mg affects this attribute showing the appearance of red dashes that are transformed to grey with greater storage time. 19,25 For RI no reference indicated a similar change; however consumers detected a change that should be studied afterwards. ...
Objective:
To determine the degree of liking of the Oportunidades programme dietary supplements (DS)--purees and beverages--added with different iron salts (IS): reduced iron (RI), ferrous sulphate (FS) or ferrous fumarate (FF) during 24 weeks of storage.
Materials and methods:
The DS were evaluated through a hedonic scale for aroma, flavour and colour attributes; at time zero and every eight weeks, each panel member evaluated three DS with same flavour and presentation but different IS. Seventy women participated as panel members.
Results:
The chocolate and banana DS exhibited a change in preference by colour and flavour due to storage. DS with FS or RI showed the least preference by flavour and colour in the context of the three IS considered. The chocolate and neutral DS enriched with FS changed their colour and flavour.
Conclusion:
DS were, in general, well-liked; nonetheless, for purees enriched with FS and for beverages enriched with RI, the less-liked attributes were colour and flavour.
... Oxidation of the fortificant itself could be another reason for the color change. Huma et al. [30] reported that the conversion of Fe 2+ into Fe 3+ was higher in wheat flour fortified with FS than in flour fortified with FS + EDTA or with elemental iron. Similar results were observed in nan made with iron-fortified whole wheat flour [31] and in sheets of raw iron-fortified dough for instant noodles [11]. ...
The prevalence of iron-deficiency anemia in Nepal is almost 50% of the whole population. Curry powder is a promising vehicle for fortification due to its use in various meals.
To evaluate the bioavailability of different iron fortificants in curry powder and their effects on the qualities of curry powder.
The serving size of curry powder was evaluated in 40 Nepalese households and 10 restaurants. The powders were fortified with iron sources of different bioavailability. Sources with good bioavailability of iron--ferrous sulfate (FS), ferrous fumarate (FF), and sodium ferric ethylenediaminetetraacetic acid (NaFeEDTA)--were added to provide one-third of the recommended daily intake (RDI) of iron per serving. Elemental iron (H-reduced [HRI] and electrolytic [EEI]), which has poor bioavailability, was added to provide two-thirds of the RDI per serving. Both fortified and unfortified products were packed in either commercial packs or low-density polyethylene bags and stored at 40 +/- 2 degrees C under fluorescent light for 3 months. The stored products were analyzed for CIE color, peroxide value, thiobarbituric acid reactive substances, moisture, water activity, iron, and sensory qualities. The contents of phenolic compounds and phytate were analyzed, and iron bioavailability was determined by the Caco-2 cell technique.
The serving size of curry powder was 4 g. Iron fortificants did not have adverse effects on the physical, chemical, and sensory qualities of curry powder packed in commercial packaging. After 3 months storage, HRI significantly affected darker colors of curry powder and the cooked dishes prepared with curry powder. The relative bioavailabilities of NaFeEDTA and EEI were 1.05 and 1.28 times that of FS, respectively. The cost of fortification with EEI was similar to that with FS and 4.6 times less than that with NaFeEDTA.
It is feasible and economical to fortify Nepalese curry powder packed in commercial packaging with EEI.
Iron deficiency is one of the most important nutritional problems in theworld. The aims of this studywere to determine the total concentration of iron in order to evaluate its bioaccessibility in biscuits produced with fortified flour, check the importance of its contribution to the iron intake and monitor physicochemical parameters such as moisture, acidity and peroxide value (PV) during 150 days of storage. The simple and cheap method for iron determination was validated and proved to be adequate. Forty one samples of biscuits including salt water, cream cracker, cornstarch, and buttery biscuits were analyzed and their iron content were 5.3-7.8; 5.0-8.6; 2.5-6.8; and 3.7-5.7 mg/100 g, respectively. The in vitro assay results varied from 1.2 to 4.3 mg/100 g and from 0.2 to 2.1 mg/100 g to solubility and dialysis, respectively. There was significant difference in total, soluble and dialyzed iron content among the biscuit types analyzed. The intake of a biscuit portion can contribute from 5 to 32.5% of the recommended daily intake of iron, depending on the type of biscuit consumed. Lipid content varied from 9.8 to 18.0% for the biscuit types analyzed. In the end of storage timemoisture levels increased 1.5% for themajority of samples, besides itwas observed thatmost biscuits showed an increase (around 50%) of titratable acidity after 150 days of storage. The highest PVwas 27.8 meq/kg of oil fat for salt andwater biscuit (in 90 days of storage), 23.3 meq/kg of oil for cream cracker (in 120 days of storage), 22.6 meq/kg of oil for cornstarch (in 120 days of storage) and 14.1 meq/kg of oil for buttery biscuit (in 60 days of storage), indicating lipid oxidation. Samples with the highest iron and moisture content also presented the highest peroxide value, indicating oxidation. The consumption of biscuits plays an important role in providing the daily requirement of iron intake. However, it is necessary to improve the stability and to provide the desired delivery of nutrientswithout causing damage to the quality of food and health of the consumers.
Whole wheat flour is increasingly popular as research continues to reveal the benefits of whole grains and the food industry offers more whole grain options for consumers. The purpose of this review is to address milling and shelf-life issues that are unique to whole wheat flour. No standard methods are available for whole wheat flour milling, resulting in very different bran particle sizes. Literature suggests that moderate bran particle size is the best for bread production, while small particle size is better for non-gluten applications. Shelf-life of whole wheat flour is shorter compared to white flour due to the presence of lipids and lipid-degrading enzymes. Lipolytic degradation leads to reduction in functionality, palatability and nutritional properties. Strategies to stabilize whole wheat flour have focused on controlling lipolytic enzyme activity and have marginally succeeded.
Lipolytic activity in whole wheat flour (WWF) is largely responsible for the loss in baking quality during storage. Metal ions affect the activity of seed lipases; however, no previous studies have applied this information to WWF in a way that reduces lipase activity, is practical for commercial manufacture, and uses common food ingredients. NaCl, KCl, Ca-propionate, or FeNa-ethylenediaminetetraacetic acid (FeNa-EDTA) were applied to hard red winter (HRW) and hard white spring (HWS) wheats during conditioning as aqueous solutions at concentrations that would be acceptable in baked goods. Salts affected lipase activity to different degrees depending on the type of wheat used. Inhibition was greater in HRW compared with HWS WWF, probably due to higher lipase activity in HRW wheat. In HRW WWF, 1% NaCl (flour weight) reduced hydrolytic and oxidative rancidity and resulted in higher loaf volume and lower firmness than untreated WWF after 24weeks of storage.
Iron deficiency anemia (IDA) is prevailing around the globe at variable extent. To combat this phenomenon various strategies are popular. One effective strategy is food fortification. A number of reviews are available to discuss the bioavailability of food fortificants exclusively or in special dietary arrangements with specific food vehicles to access their performance in order to overcome the iron deficiency problem. However, little consideration is given to the efficacy studies of these dietary settings. This review is meant for discussing the efficacy of non-heme iron fortified diets.
