Effect of Packaging Materials on the Quality of Iron-Fortified Wholemeal Flour During Storage

Abstract

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 was also fortified with 1.5 ppm folic acid. Moisture, flour acidity and peroxide value increased during storage, while protein and fat contents decreased. Highest conversion of Fe 2+ into Fe 3+ was observed in flour fortified with ferrous sulfate (2.72%), followed by that fortified with ferrous sulfate + EDTA (1.49%) and elemental iron (1.06%). Water absorption and dough viscosity of iron-fortified flours increased during storage. The flour containing ferrous sulfate was most acceptable regarding sensory characteristics, followed by samples containing ferrous sulfate + EDTA. Fortified flours were more stable during storage than unfortified. Addition of EDTA increased the stability of flours and fortificants. The fortified flours stored in polypropylene bags proved more stable than those stored in the tin boxes.

Sensory evaluation of dairy supplements enriched with reduced iron, ferrous sulfate or ferrous fumarate

“…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.…”

“…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.…”

“…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.…”

“…24 However, sensory changes in color are also attributed to the oxidation of ferrous ion, a 3.08% of which is converted to ferric ion after 42 days of storage, in foods with a moisture of less than 10%, but when the moisture increases between 15-20%, conversion can be up to 3.48%.The same occurs in fortified packed foods with similar content of moisture, but to a lesser extent. 17,19 salud pública de méxico / vol. 57, no.…”

Key issues and challenges in whole wheat flour milling and storage

“…They found that the effectiveness of these salts against lipase activity during 10 d of storage was NiCl 2 > FeCl 3 > ZnCl 2 > CuCl 2 . The practical applicability of this approach may be limited, however, since NiCl 2 addition to whole wheat flour for food use would be unacceptable, and FeCl 3 , while perhaps more nutritionally acceptable, would probably promote lipid oxidation (Huma et al, 2007). In a similar approach, Prabhakar and Venkatesh (1986) treated rice bran with HCl to reduce the pH.…”