Effect of Mineral Fortification on Rheological Properties of Whole Wheat Flour

Abstract

This study was aimed to evaluate the rheological changes that take place in the dough as a result of addition of elemental iron, ferric sodium ethylenediaminetetraacetate, zinc sulphate and zinc oxide in various combinations to whole wheat flour (WWF), packaged in polypropylene woven bags and tin boxes and stored for a period of 60 days under ambient and controlled conditions of temperature and relative humidity. Water absorption (WA) capacity, dough development time (DDT) and dough stability time (DS) of the fortified WWF were measured by farinographic method, and peak viscosity was assessed by viscographic analyses. WA capacity and DDT of flours increased during storage. Fortification significantly (P < 0.05) affected WA, DDT, DS and viscographic characteristics of the flours. Packaging materials (P < 0.05) influenced WA, DDT and DS, while storage condition had only affected viscographic properties of the flours. PRACTICAL APPLICATIONS The success of any fortification program depends on the stability of micronutrients and food to which they are added. Exposure of the fortificants to any of the physical and chemical factors including heat, moisture, air, or light and acid or alkaline environments during food processing, packaging, distribution or storage affects their stability. The rheological properties of dough made from fortified flours determine the quality of the fortified end product. Changes in rheological properties as a result of the incorporation of fortificants in the flour, its storage under variable conditions and length of time might have an effect on quality, cost and nutrition of the product.

Micronutrient fortification of wheat flour: Recent development and strategies

“…The stability of the vitamins remained good during storage of fortified cereals as well as in bread. Marginal difference in proximate composition of fortified wheat flour was observed during storage for 60 days (Akhtar, Anjum, Rehman, & Munir, 2009;Rubin, Emisi, & Scalpi, 1977). Mineral fortification has shown to impart inhibitory effect on mould growth during storage in fortified flour for 60 days (Akhtar et al, 2008).…”

Effect of Mineral Fortification on Plasma Biochemical Profile in Rats

“…Nitrogen free extract (NFE) consists of carbohydrates, sugars, starches, and a major portion of materials classed as hemicellulose in foods/feeds. NFE was determined by adding crude protein, fat, water, ash, and fiber, and the sum was subtracted from 100 [4].…”

“…Worldwide percentage of wheat flour fortification increased from 18% in 2004 to 27% in 2007 [3] Zinc and iron fortificants have been shown to have little or no effect on the quality of the flours, and their addition to whole wheat flour (WWF) did not exhibit any critical alteration in the basic composition of the flours. However, marginal differences in various flour attributes concerning rheology were slightly influenced due to fortification [4,5].…”

Effect of Zinc and Iron Fortification of the Feed on Liver and Thyroid Function in Rats

“…Among multiple strategies to control micronutrient deficiencies, food fortification seems to be the most practicable and a long-term approach; however, the success of such a fortification program depends on the stability of fortified food, bioavailability, efficacy, and the toxic threshold levels of the fortificants [2,3].…”