期刊
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
卷 96, 期 -, 页码 -出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2020.103703
关键词
Enrichment; Cyanocobalamin; Cholecalciferol; Whole wheat flour; Rice bran oil; Frying and baking; Storage and stability; Degradation kinetics
资金
- University Grants Commission, Government of India [F.25 -1/2014-15(BSR)/No.F.5-62/2007(B SR)]
Fortified commodity foods are a successful strategy to overcome micronutrient deficiencies, with stability of vitamins B-12 and D-3 being influenced by processing techniques and storage conditions. Temperature and relative humidity affect the degradation of these vitamins, with chapatti and cake showing the highest retention rates and frying showing the lowest retention rates. Multiple frying cycles reduce the absorption of vitamin D-3 in batter and dough based products. Future research could help establish optimal fortification limits in wheat flour and edible oil to minimize processing and storage losses.
Fortification of commodity foods has been accepted as a successful strategy to overcome micronutrient deficiencies. This work evaluates the stability of vitamin B-12 and vitamin D-3 during different processing techniques and/or storage. Kinetic behavior of vitamins B-12 and D-3 degradation in fortified whole wheat flour (FWWF) during storage at varying temperature and relative humidity (RH) was evaluated. An increase in temperature accelerated the degradation of both vitamins in FWWF during storage. However, RH affected the degradation of vitamin D-3 but not that of vitamin B-12. Products prepared from FWWF showed highest retention of vitamin B-12 in chapatti (91 %) and vitamin D3 in cake (84 %), respectively. Retention of vitamins B-12 and D-3 was lowest (14 % and 10 % respectively) during frying. Further stability of vitamin D-3 was evaluated during multiple frying cycles of vitamin D-3-fortified rice bran oil (FRBO) in batter based and dough based products. Absorption of vitamin D-3 in both the products reduced significantly and progressively after the first frying cycle. Dough based products showed better absorption of vitamin D-3 from FRBO during frying. This work will help to establish suitable fortification limits in the wheat flour and edible oil considering processing and storage losses.
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