Fortification of whole wheat flour with different iron compounds: effect on quality parameters and stability

Abstract

The aim of this study was to evaluate the effects of fortification of whole wheat flour with different iron compounds, such as ferrous sulfate (FS), ferrous fumarate (FF), reduced iron (RI), ferric sodium ethylenediaminetetraacetate (NaFeEDTA), microencapsulated ferrous sulfate (FSm) and microencapsulated ferrous fumarate (FFm), on quality parameters: color, titratable acidity, peroxide value (PV) and hexanal values, during 120 days of storage. An iron content of 1.38 mg/100 g was quantified in non-fortified whole wheat flour and after fortification, the iron levels ranged from 4.80 to 6.29 mg/100 g. The fortification of whole wheat flour with different iron compounds showed changes on the quality parameters evaluated during storage with exception of the color. The whole flour acidity was affected mainly by NaFeEDTA. Compounds FS and FFm presented the highest PV in whole flour after 30 days of storage. Whole flours fortified with FS and FSm presented higher hexanal levels after 30 and 90 days of storage, respectively. Whole flours fortified with RI and NaFeEDTA presented more stability on quality parameters evaluated during storage period. Therefore, the different iron compounds, when used on whole wheat flour fortification, affect differently the quality of the product during storage.

Efek Fortifikasi Asam Folat pada Beras Premiks Lokal terhadap Konsentrasi dan Hasil Belajar pada Santri

“…Beberapa negara telah melakukan upaya fortifikasi pada beberapa produk seperti tepung, minyak, kecap, mie, maupun beras. [11][12][13] Salah satu metode fortifikasi beras adalah dengan metode premix kernel. Premix kernel merupakan ekstrudat menyerupai bulir beras yang telah ditambahkan zat besi (feri pirofosfat), dapat dibuat dengan dua cara yaitu cold-extrusion dan hot-extrusion.…”

Genetic and agronomic biofortification of zinc in sweetcorn

“…However, there are concerns about the safety and efficacy of these food fortification programs. For example, it was found that the addition of different forms of Fe could affect the quality and stability of the food product (Rebellato et al, 2018). Furthermore, the addition of one micronutrient could result in an interaction that limits the absorption of other nutrients (Rosado, 2003).…”