Common Asian Wheat Flour-based Foods: Impact of Flour Fortification on Processing Factors and Organoleptic Properties.
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Date
2015
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Abstract
Objectives: While Western foods have been made with fortified wheat flour for decades, foods
commonly consumed in Asia are infrequently made with fortified flour. Hence, we coordinated a
multi-country study on the processing factors and organoleptic impact of flour fortification on Asian
foods.
Methods: Researchers in China, India, Indonesia, Malaysia, the Philippines, and Sri Lanka
produced fortified flour as per the 2009 World Health Organization Recommendations on Wheat
and Maize Flour Fortification, and used this flour to make commonly eaten Asian wheat flour foods,
including 15 kinds of noodles and breads. Each fortification premix included iron, folic acid, and
vitamin B12; some also included vitamins A, B1, B2, and zinc, depending on country fortification
standards. Researchers assessed processing factors, sensory and physical attributes through a
panel of consumers and, where feasible, nutrient retention in the different foods.
Results: Processing and organoleptic differences between fortified and non-fortified products were
minimal. They were considered acceptable in all cases. Also no significant differences in
processing and sensory characteristics were reported between the fortified products based on the
different iron compounds, i.e. electrolytic iron, NaFeEDTA, ferrous sulphate, or ferrous fumarate.
Studies on retention of nutrients showed that micronutrients appeared to be retained throughout
the food preparation process. Conclusions: It is possible to fortify flour with enough vitamins and minerals to expect a health
impact without changing consumer acceptance of Asian foods.
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Wijngaart Annoek Van den, Codling Karen. Common Asian Wheat Flour-based Foods: Impact of Flour Fortification on Processing Factors and Organoleptic Properties. European Journal of Nutrition & Food Safety. 2015 Special issue; 5(5): 790-791.