Fortification of Bakery Dr Madhavan Nair
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Fortification of bakery productsFortification of bakery products
K. Madhavan Nair, PhD
Scientist E
Micronutrient research groupDepartment of Biophysics
National Institute of Nutrition (ICMR)
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Bakery Products
Definition : Bakery products, whichinclude bread, rolls, cookies, pies, pastries,
and muffins, are usually prepared fromflour or meal derived from some form of
grain and cooked by dry heat process ,
especially in some kind of oven.
Encyclopdia Britannica Online:
http://www.britannica.com/EBchecked/topic/49547/bakery-product
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Bakery Industry in India
The largest of the food industries with an annual turnover ofabout 700 million US$
The second largest producer of biscuits after USA.
The biscuit industry comprises of organized and
unorganised sectors. Bread and biscuits most popular - 80% of total bakery
products produced in the country.
Mainly concentrated in the States of Maharashtra, WestBengal, Andhra Pradesh, Karnataka and Uttar Pradesh.
The per capita consumption is very high in States likeMaharashtra and West Bengal.
Development Commisioner (MSME) Ministry of Micro , Small and Medium
Enterprises . Government of India.
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Market Potential
Bakery products are the cheapest of the processed
ready to eat products in the country.
Nearly 55% of the biscuits are consumed by rural
sector.
The production of bakery products has increased from
5.19 lakh tonnes in 1975 to 18.95 lakh tonnes in 1990
recording four-fold increase in 15 years. The growth rate is estimated at an average of 9.8% per
annum.
Development Commisioner (MSME) Ministry of Micro , Small and Medium
Enterprises . Government of India.
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Rationale for micronutrient fortificationRationale for micronutrient fortification
of Bakery products in Indiaof Bakery products in India Bakery products are cereal based
Cereals are the major contributor of energy in Indian diets andconsumption is very high
Intake is particularly high in low income /rural population
% DEVIATION F OM SUGGESTED INTAKE (ADULTMEN, MODE ATE ACTIVITY)
-80
-60
-40
-20
0
20
40
C&
M
P&
L
VEG.
F
U
NUT
S
NVE
G.
MILK
FAT
S
%D
EV
IATI
NNMB Technical Report No.24, Diet and nutritional status of population --,2006
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% DEVIATION FROM RDA 2010 (ADULT MEN,
MODERATE ACTIVITY)
-60.00
-50.00
-40.00
-30.00
-20.00
-10.00
0.00
10.00
20.00
30.00
%D
EVIATIO
N
NNMB Technical Report
No.24 ,
Diet and nutritional status of population--,
2006
Micronutrient deficiency in India
Do not occur in isolation but rather concurrently
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Market Potential
Encouraging trends in consumption of bakery
products by population of lower and middle
income groups indicate vast scope for
consideration of micronutrient enrichment of
bakery products.
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Why fortify bakery products withWhy fortify bakery products with
micronutrients ?micronutrients ?DemeritsDemerits Baked products are notBaked products are not
consumed by largeconsumed by largeproportion of populationproportion of population
They are not consumed on aThey are not consumed on aregular basis, in adequate andregular basis, in adequate andconsistent amountsconsistent amounts
MeritsMerits
Easy reach to specific targetEasy reach to specific targetgroupgroup
They can be centrallyThey can be centrally
processedprocessed Low cost technologyLow cost technology-- premixpremix
addition relatively easily andaddition relatively easily andensure an even distributionensure an even distribution
within batcheswithin batches
Are used relatively soon afterAre used relatively soon afterproduction, thus having betterproduction, thus having bettervitamin retention and lesservitamin retention and lessersensory changes due to thesensory changes due to theneed for only a small overageneed for only a small overage
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Bakery Fortification : It can be TargetBakery Fortification : It can be Target
Fortification or Market Driven FortificationFortification or Market Driven Fortification
WHO/FAO, Guidelines on foodWHO/FAO, Guidelines on food
fortification with micronutrients. 2006.fortification with micronutrients. 2006.
In targeted fortification- specific subgroups
of the population rather than that of the
population as whole.
Market driven fortification : Business
oriented initiative
To increase nutritional value and appeal
to the health conscious consumer.
Has potential to play positive role in
public health but has been very modest in
developing countries Expected to have an impact in the near
future , largely as a natural consequence
of increasing urbanization and availability
of such foods
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Choice of bakery products
The industry needs to determine:
Identify products which are consumed by the majority in a given
population.
Selection of micronutrients ?
Should be evidence based
Multiple micronutrients may be required rather than iron alone for
anemia control
Vitamin D works with calcium.
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Role of MicronutrientsHematopoiesis Iron, vitamin B12, folic acid,
vitamin A, vitamin E, vitaminC, riboflavin, Pantothenic
acid, vitamin B6, zinc,
Nutrients like Vitamin C and A enhance
dietary iron absorption.
Bone Health Zinc, Vitamin D, boron, Cu calcium absorption. Zinc, iron , boron,
copper helps certain enzymes
Immune
Functions
vitamin A , vitamin E , vitamin
B6, vitamin C, Zn.
functioning of immune cells. particularly
T helper cell
Cognitive
Functions
Iron, zinc, vitamin E, C and B
and Omega-3 fatty acids Like
DHA
neurotransmitter, synaptic transmission,
membrane fluidity and signal-
transduction, protect membranes from
lipid peroxidation and affect synaptic
plasticity.
CardiovascularHealth Vitamins B6, B12, folic acid Folic acid , Vitamins B6 and B12 reducehomocysteine levels
Insulin Action Chromium , zinc, vitamin C
and E.
required for the synthesis of
chromodulin, a molecule that also
potentiates the action of insulin
.Antioxidant vitamins C and E diminish
protein glycoxidations.
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Setting Level of Fortification forSetting Level of Fortification for
Market Driven FortificationMarket Driven Fortification
Maximum
micronutrient content
per serving size
[ UL* - (Amt of micronutrient provided by the diet + amount
of micronutrient provided by fortified foods in the context of
an ongoing mass fortification programme) ]
Number of servings
=
*As UL is not defined in Indian context RDA can be used as a guideline.*As UL is not defined in Indian context RDA can be used as a guideline.
WHO/FAO, Guidelines on food fortification with micronutrients. 2006.WHO/FAO, Guidelines on food fortification with micronutrients. 2006.
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How Much to Add ?How Much to Add ?
Since bakery products do not form staple part of Indiandiet and their consumption is inconsistent , there can be
no generalized formula to derive level of fortification
(LoF).
LoF should be fixed for specific population and product based on :
Percent inadequacy in intake (below RDA)Percent inadequacy in intake (below RDA) of micronutrientof micronutrient
Usual consumption of the chosen food vehicle by this groupUsual consumption of the chosen food vehicle by this group
The risk of excessive intakes that would be expected at different levelsThe risk of excessive intakes that would be expected at different levels
of fortificationof fortification
Bioavailability of the selected fortificantBioavailability of the selected fortificant
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Other Factors To Consider WhenOther Factors To Consider When
Deciding Fortification LevelDeciding Fortification Level
oo Safety limitsSafety limits
oo Technological limitsTechnological limits
oo Cost limitsCost limits
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Fortifying Bakery Products : Challenges
Challenges w.r.t. product:
Interference during
processing
Product acceptability
Challenges w.r.t. fortificant :Challenges w.r.t. fortificant :
Processing lossesProcessing losses
Nutrient interactionsNutrient interactions
BioavailabilityBioavailability
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Premix Stage :Blending ingredients with differentparticle sizes is that bulk density and variable particle
sizes can lead to segregation.
For fat soluble nutrient like Vitamin D , it is necessary to
have some fat and/or hydrocolloids to suspend itproperly into a finished products matrix
Baking Process : Several fortificants like calcium pose
rising challenges in products like bread and muffins bydisrupting bubble formation stage.
Product Quality : Incorporating fortificant may lead to
alteration in taste, texture , shelf life and thus over all
product acceptability.
Challenges for the product
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Challenges for the FortificantChallenges for the Fortificant
Processing lossesProcessing losses
Though mineral salts are relatively stable to heatThough mineral salts are relatively stable to heat
treatments , vitamins are heat labile .treatments , vitamins are heat labile . Heat degradation of folic acid during baking isHeat degradation of folic acid during baking is
between 21.9 per cent and 32.1 per centbetween 21.9 per cent and 32.1 per cent
Anderson et al . Internat JFood Sci TechnolAnderson et al . Internat JFood Sci TechnolPublished online ahead of print: 10.1111/j.1365Published online ahead of print: 10.1111/j.1365--2621.2010.02226.x2621.2010.02226.x
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Nutrient Interactions in Multiple Fortification
In Food Matrix At Physiological Level
Positive Negative Positive Negative
Vit D-fat
Vit A-fatIron-Iodide
Iron-Vit C
Vit D-Fat
Iron V
it AVit A-fat
Iron-Ca
Iron-Zn
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BioavailabilityBioavailability
Factors affecting bioavailability of nutrientsFactors affecting bioavailability of nutrients Stability and solubility of the fortificant at highStability and solubility of the fortificant at high
(intestinal) pH
(intestinal) pH
-- Example Vitamin D, Iron , calciumExample Vitamin D, Iron , calcium
Interaction with food matrix : Inhibitors like phytatesInteraction with food matrix : Inhibitors like phytatescombine with minerals and renders them insolublecombine with minerals and renders them insoluble
Emerging evidence : Products of maillard reactionEmerging evidence : Products of maillard reaction
reduce iron availability (Garcia et al , 2009)reduce iron availability (Garcia et al , 2009) Certain bakery additives like vanilla , chocolate, bakingCertain bakery additives like vanilla , chocolate, baking
powder have the potential to inhibit bioavailability .powder have the potential to inhibit bioavailability .
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BioavailabilityBioavailabilityRole of processing :
In the process of bread making phytic acid decreases due to action ofIn the process of bread making phytic acid decreases due to action of
phytases in the dough.phytases in the dough.
Reduction in phytic acid content in different bread types variesReduction in phytic acid content in different bread types varies
between 13between 13--100%.100%.
Lopez et al . J Agric Food Chem (2001), 49: 2657Lopez et al . J Agric Food Chem (2001), 49: 26572662.2662.
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Maillard ReactionMaillard Reaction
Processing of foods rich inProcessing of foods rich inprotein and carbohydratesprotein and carbohydratesand/or fat favors theand/or fat favors thedevelopment of Maillarddevelopment of MaillardReaction and the formation ofReaction and the formation ofbrowning products , whichbrowning products , which
can improve food palatabilitycan improve food palatability
The final product of theThe final product of thereaction are high molecularreaction are high molecularweight colored compounds,weight colored compounds,MelanoidinsMelanoidins..
Melanoidins have ability toMelanoidins have ability tocomplex iron.complex iron.
Studies have shown that itStudies have shown that itreduces iron bioavailability inreduces iron bioavailability inadolescent malesadolescent males ..
Garcia et al. Mol Nutr Food Res(2009) 53(12): 1551Garcia et al. Mol Nutr Food Res(2009) 53(12): 155115601560
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Vanilla as Inhibitor ?Vanilla as Inhibitor ?
Vanilla extracts contain appreciable amounts ofVanilla extracts contain appreciable amounts of
iron binding polyphenols thus it may be airon binding polyphenols thus it may be a
potential inhibitorpotential inhibitor
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Chocolate as Inhibitor ?Chocolate as Inhibitor ?
Chocolate contains alkaloids such asChocolate contains alkaloids such as
theobromine and phenethylaminetheobromine and phenethylamine
Binding of theobromine onto transferrin couldBinding of theobromine onto transferrin couldprobably inhibit or block the receptor site forprobably inhibit or block the receptor site for
iron.iron.
Nwanjo et al . Internat J Hematology. 2007 Volume 3 Number 2Nwanjo et al . Internat J Hematology. 2007 Volume 3 Number 2
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Innovations to overcome challengesInnovations to overcome challenges M
icroencapsulationM
icroencapsulation to improve nutrient availabilityto improve nutrient availability
Beadlet TechnologyBeadlet Technology : For Vitamins highly susceptible to oxidation: For Vitamins highly susceptible to oxidationthis technology crossthis technology cross--links the vitamin inside a gelatinlinks the vitamin inside a gelatin--based matrix,based matrix,protecting it from oxidation.protecting it from oxidation.
Newer fortificants to combat inhibitorsNewer fortificants to combat inhibitors : Sodium iron chlorophyllin: Sodium iron chlorophyllin
Improved absorption promotersImproved absorption promoters like ascorbyl palmitatelike ascorbyl palmitate
Miret J Agric Food Chem (2010) , 58(2): 1327Miret J Agric Food Chem (2010) , 58(2): 1327--3232Pizzaro et al. AJCN, 2006. 84, No. 4, 830Pizzaro et al. AJCN, 2006. 84, No. 4, 830--834,834,
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Conclusion There is scope for bakery products as a means of
improving micronutrients of the needy population.
Due importance should be given with respect to the food
habits of the population, resources available in the region
and the new technologies.
Multiple micronutrient deficiencies can be addressed.
The challenge is to create evidence for the public healthimpact of fortification of bakery products.
Implementation of such new initiative should
complement the existing strategies in the region.
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