Production and shelf stability of multiple-fortified quick-cooking rice as a complementary food

Rice-based complementary foods normally contain inadequate amounts of several micronutrients, such as iron, calcium, and zinc. This study aimed at improving the quality of commercially produced rice-based complementary foods. The analysis centered on identifying a rice-based complementary food that is safe, stable, sensory acceptable, and economical in terms of fortificants (iron, calcium, zinc, thiamine, folate) and effectively packaged for industrial production and distribution. Product colors were mostly in green-yellow tone and slightly changed to more yellow during storage. Sensory acceptability was affected by changes in odor and rancidity but not in color. Rancidity scores were low in aluminum foil laminated plastic bags (ALU). Lipid oxidation significantly increased during storage, but at a slower rate when sodium citrate and ALU were used. Color differences of raw products were detected but not in the cooked ones. Mineral and vitamin losses during processing were 2% to 11% and 20% to 30%, respectively, but no losses were found during storage. FeSO(4)+ NaFeEDTA added with sodium citrate resulted in the most acceptable product for all packagings. The multiple-fortified quick-cooking rice (MFQCR) developed from this study could be a potentially useful tool for combating micronutrient deficiencies among infants and young children in the countries where rice is the staple food.     

Iron Bioavailability from Common Raisin-containing Foods Assessed with an In Vitro Digestion/Caco-2 Cell Culture Model: Effects of Raisins

The effects of raisins on iron bioavailability from wheat bran cereal, bread, rice pudding, and granola bars were studied. Iron bioavailability was assessed with an in vitro digestion/Caco‐2 cell culture model. Raisins reduced iron bioavailability from all foods except granola bars. Raisins also reduced iron bioavailability from samples of wheat bran cereal and bread fortified with elemental iron or ferrous sulfate, but this inhibitory effect was less pronounced in samples fortified with sodium iron ethylenediaminetetraacetate (NaFeEDTA). Iron bioavailability was markedly higher for samples fortified with NaFeEDTA, suggesting that iron in the form of NaFeEDTA is more bioavailable than elemental iron or ferrous sulfate in raisin‐containing foods.     

Fortification of soy sauce using various iron sources: sensory acceptability and shelf stability

BACKGROUND: Soy sauces are available in different types and grades, which allows them to reach consumers of all socioeconomic groups. Ferric sodium ethylenediaminetetraacetic acid (NaFeEDTA) has been used for iron fortification of soy sauces in some countries, however, its high cost may make it unattractive to policymakers and industry. OBJECTIVE: We evaluated the feasibility of using more economical iron sources for iron fortification, with soy sauce of various types and grades used as a vehicle. METHODS: Seven iron sources were tested for their feasibility for fortification of four types of soy sauce: naturally fermented in the traditional style, naturally fermented according to large-scale industrial formulas 1 and 5, and chemically hydrolyzed at 5 mg per serving (15 mL, per Thailand's food labeling regulations). Either citric acid or sodium citrate was added at 0.1% as a chelator. RESULTS: Five iron sources--ferrous sulfate, NaFeEDTA, ferric ammonium citrate, ferrous lactate, and ferrous gluconate--did not significantly affect the sensory qualities of the product over a period of 3 months (p > .05). Ferrous fumarate and ferrous bisglycinate caused unacceptable precipitation. Less than 3% of 260 and 306 commonly cooked foods out of 871 and 772 preparations using soy sauces fortified with NaFeEDTA and ferrous sulfate, respectively, were found to be different from normal with regard to sensory qualities. The cost of fortification was US 0.22 cents to US 3.28 cents per bottle (700 mL). CONCLUSIONS: Both naturally fermented and chemically hydrolyzed soy sauces could be fortified with all five iron sources. Ferrous sulfate is the most appropriate source because of its low cost and acceptable sensory characteristics. Soy sauce is a promising vehicle for iron fortification, however, the bioavailability of iron in the products examined here needs to be evaluated under normal use conditions.     

Sensory characteristics and iron dialyzability of gluten-free bread fortified with iron

The objectives of the present study were (a) to produce gluten-free bread, fortified with iron (GFB-Fe), using selected iron compounds (ferric pyrophosphate, ferric pyrophosphate with emulsifiers, NaFeEDTA, electrolytic iron, ferrous gluconate, ferrous lactate and ferrous sulphate) (b) to test sensory characteristics of the GFB-Fe (feel-mouth texture, crumb colour, aroma and taste) (c) to compare iron dialyzability of various iron compounds in GFB-Fe. The most acceptable products were those fortified with ferric pyrophosphate with emulsifiers and ferric pyrophosphate. Ferrous dialyzable iron (ferrous iron with molecular weight lower than 8000 Da, an index for prediction of iron bioavailability) was measured under simulated gastrointestinal conditions. Ferrous dialyzable iron in GFB-Fe fortified with ferric pyrophosphate with emulsifiers, NaFeEDTA, ferrous bis-glycinate, ferrous gluconate or ferrous sulphate was higher than that in GFB-Fe fortified with electrolytic iron, ferrous lactate or ferric pyrophosphate (P < 0.05). These results are promising for the development of GFB-Fe products in the future.     

铁强化剂对豆奶粉的感官影响研究

考察了3种铁营养强化剂对豆奶粉感官和酸度等理化指标的影响。通过"三点检验"试验表明,添加乙二胺四乙酸铁钠(NaFeEDTA)的豆奶粉和没有添加铁强化剂的豆奶粉在感官上没有显著差异,而添加了乳酸亚铁和硫酸亚铁的奶粉,却存在显著差异。采用"量值估计法"对添加NaFeEDTA、乳酸亚铁、硫酸亚铁的豆奶粉进行评分表明,3种铁强化剂对无糖和含糖豆奶粉的外观颜色、组织状态和冲调性无显著影响,含NaFeEDTA豆奶粉在气味、滋味方面的感官评价得分要明显高于乳酸亚铁和硫酸亚铁。通过理化检测发现,各种铁强化剂对豆奶粉的酸度和含水量几乎无影响。     

Sensorial evaluation of nutritional supplements (PROGRESA) enriched with 3 different forms of iron in a rural Mexican community

ABSTRACT:  As part of the efforts to reduce iron deficiency anemia (IDA), the Mexican Federal program PROGRESA distributes complementary foods to toddlers and pregnant women living in extreme poverty. Complementary foods were originally fortified with hydrogen-reduced iron, which proved a limited efficacy. The supplement was reformulated to provide higher iron bioavailability. This investigation aims to assess the sensory changes and the acceptance of new versions of the complementary foods fortified with either reduced iron, ferrous fumarate, or ferrous sulfate, stored at room temperature for 2, 4, and 6 mo. Complementary foods were presented without flavor (plain) or flavored with either chocolate or vanilla. The complementary foods were evaluated in toddlers and their mothers using a hedonic scale. The percentage of overall acceptance for the baby foods was higher in toddlers (80% to 88%) than in their mothers (63% to 68%). The complementary foods with a better acceptance were those fortified with reduced iron (63% to 68%) and ferrous fumarate (61% to 80%) independently of the flavoring added. The acceptance of the beverage intended for women was better for those fortified with reduced iron (52% to 63%) or ferrous fumarate (44% to 63%) in their vanilla-flavored version. For women, the most accepted sources of iron were reduced iron (50% to 60%) and ferrous fumarate (50% to 58%).     

Oxidative activity of some iron compounds on colon tissue homogenates from mice after administration of green tea,white tea and Pelargonium purpureum

We tested in mice the hypothesis that iron fortificants may exert oxidative activity on colon tissue homogenates (CTH), depending on the antioxidant capacity of infusions received with their diet. CTH were obtained from mice receiving daily by gavage 0.1 mL of infusion (8 g/100 mL water) from green tea or white tea or Pelargonium purpureum or catechin (0.01 g/100 mL) or water (control) for five days. All CTH had higher total antioxidant capacity than the control and lower susceptibility to oxidation induced by the retentates of in vitro digests of ferrous lactate, ferrous gluconate, ferrous sulfate and NaFeEDTA. Ferrous sulfate and NaFeEDTA exhibited higher oxidative effect on CTH than ferrous gluconate or ferrous lactate. These results are in support of our hypothesis and suggest that infusions received with diet may protect the colon from a potential oxidative effect of non-absorbed iron.     

Use of soaking to enhance the bioavailability of iron and zinc from rice‐based complementary foods used in the Philippines

Complementary foods used in the Philippines are predominantly rice‐based, although enrichment with mung beans and sesame seeds is recommended despite their high content of phytic acid, a potent inhibitor of iron and zinc absorption. We have investigated the effect of soaking on the inositol penta‐ (IP5) and hexaphosphate (IP6) (analysed by HPLC), zinc, iron and calcium (via AAS) content of rice‐based complementary foods with and without the addition of mung beans and sesame seeds. Soaking rice flour for 1, 6 and 12 h at 30 °C reduced the content of IP5 + IP6 by 60, 65 and 98% respectively, with only slight changes in zinc, iron and calcium. Levels of IP5 + IP6 were reduced by 10 and 47% by soaking mung bean flour, but not whole beans, for 1 and 6 h respectively. In conclusion, soaking can be used to reduce the IP5 and IP6 content of complementary foods based on mung bean flour and/or rice flour and thus enhance the bioavailability of iron and zinc. © 2002 Society of Chemical Industry     

Development of fortified biscuit using NaFeEDTA

BACKGROUND: Sodium iron ethylenediaminetetraacetic acetate (NaFeEDTA) is a promising iron fortificant for populations consuming high‐phytate diets. It produces fewer organoleptic effects than other fortificants do, especially when the matrix of the food vehicle contains fat, and has a bioavailability two to four times higher than that of ferrous sulfate. This study investigated the effects of varying levels of NaFeEDTA (576–1152 mg kg^?1) on the physicochemical and sensory characteristics of Petit Beurre biscuits. RESULTS: There were no significant differences in pH, ash, moisture and breaking strength values among all formulae. The iron content (7.2–14.4 mg per 100 g) of the biscuits increased with increasing fortificant level. During a 60 day storage period the peroxide value increased in both fortified and non‐fortified formulae, especially after 28 days. The addition of NaFeEDTA had a significant (P < 0.05) effect on the colour, texture and flavour of fortified biscuits. CONCLUSION: Based on the range proposed for the use of NaFeEDTA as a fortification agent (10 mg iron and 67 mg EDTA per person per day), the results of this study reveal that 720 mg kg^?1 NaFeEDTA (9 mg iron per 100 g) is the optimum level for iron fortification in Petit Beurre biscuits. Copyright © 2011 Society of Chemical Industry     

Development and Evaluation of Iron-fortified Extruded Rice Grains

ABSTRACT: Although rice can be fortified with iron by producing fortified extruded grains, achieving good sensory properties and high iron bioavailability is difficult. Our study aim was to develop iron-fortified rice with comparable sensory characteristics to natural rice using iron compounds of high bioavailability. We tested ferrous sulfate, NaFeEDTA, ferric pyrophosphate of different particle sizes (mean particle sizes: 20 (j,m, 2.5 μm, 0.5 μ-m) and electrolytic iron, as well as encapsulated forms of iron. Extruded rice grains containing 0.5 and 1 g Fe/ 100 g were produced using a single screw extruder and blended, respectively, with natural rice at a 1:100 or 1:200 ratio. Extruded rice grains were evaluated by color measurements and texture profile analysis, and iron loss during rinsing was measured. The sensory comparison between fortified and unfortified rice was performed using triangle tests. Color scores in a similar range to natural rice were obtained using ferric pyrophosphate as an iron fortification compound. The cooked extruded grains had comparable texture to cooked natural grains, and losses during rinsing were <3%. Fortification with all other compounds resulted in strong color changes. In the triangle tests, rice grains fortified with either of the 2 forms of micronized ferric pyrophosphate closely resembled unfortified rice in both uncooked and cooked form. Iron-fortified extruded rice grains with excellent sensory characteristics and potential high bioavailability can be produced using micronized ferric pyrophosphate.     

A rapid method for iron determination in fortified foods

The objective of this study was to develop and evaluate a rapid method for iron determination in fortified and unfortified foods. Method: samples were mixed with an iron-extracting solution (1.2 M HCl, 0.6 M trichloroacetic acid, and 0.7 M hydroxylamine hydrochloride) and heated in a boiling water bath for 15 min. The mixtures were cooled and filtered. The filtrate was mixed with a chromogen reagent (0.03% bathophenanthroline disulfonic acid in 3 M sodium acetate). Iron concentration was determined by measuring absorbance at 535 nm. The accuracy of the rapid method was validated by comparing results to a standard laboratory method for iron determination. Results: the rapid method produced accurate results for the majority of the food samples tested, including wheat flour fortified with FeSO₄, electrolytic iron, NaFeEDTA, Ferrochel® or ferrous fumarate; powdered drink mixes, and enriched rice. However, results obtained using the rapid method were significantly lower than results obtained using the standard method for the enriched cornmeal (30.04 vs. 33.16 μg Fe/g; P=0.0118) and the enriched flour (41.90 vs. 47.28 μg Fe/g; P<0.0001). Conclusion: The rapid method is simple, inexpensive, and suitable for monitoring iron concentrations in fortified foods.     

Effect of Iron on the Color of Barley and Other Cereal Porridges

ABSTRACT: Iron added as ferrous sulfate at 500 mg*kg⁻¹ to rice, oats, whole grain wheat, or proanthocyanidin-free barley porridge caused significant changes in the Hunter "L", "a", and "b" values but the visual appearance of these porridges remained satisfactory. Porridge made with normal barley flour fortified with 500 mg*kg⁻¹ of iron developed an unappealing gray color with ferrous sulfate, ferrous fumarate, or electrolytic iron, 3 salts differing in solubility. At 100 and 250 mg*kg⁻¹ of iron, the discoloration of normal barley porridge was less pronounced, but still objectionable. When fortified with 50 mg*kg⁻¹ of iron, normal barley porridge had a slight color change but was not noticeably gray. Thus barley-containing foods can be fortified with a soluble iron compound at the level of iron used in enriched flour and similar cereal-grain foods for the general population without developing an unattractive color.     

Donated fortified cereal blends improve the nutrient density of traditional complementary foods in Haiti, but iron and zinc gaps remain for infants

This research assesses whether fortified cereal blends such as corn-soy blend (CSB) or wheat-soy (WSB) blend can significantly contribute to improving the quality of the diet of infants and young children 6 to 23 months of age. A series of participatory recipe trials was conducted to assess current complementary feeding practices in the Central Plateau of Haiti and to develop new, improved recipes by using a combination of locally available ingredients and foods and donated fortified cereal blends. Our findings show that it is feasible to improve the nutritional quality of complementary foods in poor rural areas of Haiti, using locally available ingredients and fortified cereal blends. Significant improvements in the concentrations of vitamin A could be obtained by including acceptable and affordable amounts of locally available vitamin A-rich foods such as pumpkin or eggs. Only preparations using CSB, however, could achieve the recommended concentrations of iron and zinc in complementary foods, and even this was achievable only for 12- to 23-month-old children. For infants, and especially those between 6 and 8 months of age, the high requirements of 7.7 mg of iron and 1.6 mg of zinc per 100 kcal of complementary foods could not be met, even with a combination of fortified CSB and other locally available, acceptable, and affordable foods. The same was true for the zinc density of complementary foods among 9- to 11-month-old children, which could not be achieved even with fortified CSB. Thus, in this population, fortified cereal blends were key to achieving the recommended iron and zinc densities of complementary foods for children 12 to 23 months of age, but they were not sufficient for infants. Complementary approaches, such as improving the availability, access, and intake of animal-source foods or the use of home fortification techniques (using spreads, sprinkles, or dispersible tablets), are needed to ensure adequate iron and zinc density of complementary foods for infants younger than 12 months in resource-constrained environments such as rural Haiti.     

Nutritional quality of extruded snacks developed from composite of rice brokens and wheat bran

Wheat bran was mixed with broken rice to develop nutritionally balanced extruded crisp snacks for human consumption. The inclusion of wheat bran enhanced the content of nutrients such as calcium, phosphorus, iron, copper, thiamine, riboflavin, lysine and also of antinutrients like phytic phosphorus and trypsin inhibitor. Extrusion cooking decreased the content of thiamine, riboflavin and lysine. The degradation of phytic phosphorus and inactivation of trypsin inhibitor had an improving effect on the nutritional quality of the extruded snacks as reflected by higher in vitro digestibility of its proteins.     

Preparation of iron-loaded alginate gel beads and their release characteristics under simulated gastrointestinal conditions

The formulation and processing variables affecting the preparation of iron-loaded alginate beads for potential use as controlled release carriers were studied. The effect of alginates with different mannuronic/guluronic acid ratios, calcium concentration, loading of iron (II) and iron (III) compounds, variable iron loading times and incorporation of iron at different stages in the preparation were considered. Two successful strategies for the incorporation of iron into alginate beads involved using a mixed iron/calcium cross-linking bath or taking preformed calcium cross-linked beads and subsequently loading them with iron. Beads with 50–80 mg iron/g dried bead could be made with ferrous gluconate, high guluronic acid alginate and the mixed cross-linking bath method. Beads with higher loading, up to 180 mg iron/g dried bead, could be made by loading ammonium ferric citrate. Under simulated gastrointestinal conditions the beads progressively released iron in nutritionally relevant amounts.     

Production of maize–bambara groundnut complementary foods fortified pre‐fermentation with processed foods rich in calcium,iron, zinc and provitamin A

BACKGROUND: Maize–bambara groundnut complementary foods are deficient in calcium, iron, zinc and vitamin A. Food‐to‐food fortification could be cheaper, safer and more easily adopted by local communities compared to the use of chemically pure compounds and vitamins to enrich such foods. RESULTS: Maize–bambara groundnut complementary foods fortified for iron, zinc, calcium and vitamin A by blending with a multi‐mix (1.41:1:2.25, w/w) of processed roselle calyces, cattle bones, and red palm oil in a 1:2.1 (w/w) ratio showed significant increases in calcium, iron, zinc and vitamin A contents of 3.26–4.225, 0.083–0.134 and 0.015–0.017 g kg^?1 and 4855.3–7493.7 µgRE kg^?1, respectively. CONCLUSION: The maize–bambara groundnut foods had calcium, iron, zinc and vitamin A contents that satisfy the proposed nutrient requirements for infants. Only the maize–bambara groundnut and maize–bambara groundnut malt fermented by backslopping [(MB)_b and (MB_m)_b] containing red palm oil emulsified with Brachystegia eurycoma had calcium contents significantly (P < 0.05) higher than Nutrend, a complementary food produced by Nestle (Nigeria) PLC. These products are from raw materials produced in commercial quantities by rural farmers using household level technologies which the rural and urban poor can more easily access in order to reduce micronutrient malnutrition. Copyright © 2010 Society of Chemical Industry     

Acceptability of complementary foods and breads prepared from zinc-fortified cereal flours among young children and adults in Senegal

We completed a series of studies to assess the acceptability of zinc-fortified, cereal-based complementary foods and zinc-fortified wheat breads. Young children and their caregivers completed acceptability tests with complementary foods fortified with iron only (60 mg iron as ferrous fumarate per kilogram cereal flour), or the same level of iron and zinc (240 mg zinc as zinc oxide per kilogram cereal flour), and the caregivers completed triangle taste tests to compare the same products. A separate group of adult participants completed acceptability tests with wheat breads fortified with iron and folic acid (15 mg iron as ferrous fumarate per kilogram flour and 1.5 mg folic acid per kilogram flour) or the same levels of iron-folic acid and 2 levels of zinc (63 mg zinc or 126 mg zinc as zinc oxide per kilogram flour). Finally, a threshold test was administered to another group of adult participants to compare nonfortified wheat bread to breads fortified with zinc in 80 mg increments ranging from 80 to 400 mg zinc as zinc oxide per kilogram flour. All products were acceptable when compared to non-zinc-fortified equivalents, and were well liked by the respective participants. For the triangle tests, caregivers were not able to detect significant differences between products. For threshold tests, adult participants detected differences in breads prepared from fortified wheat flour at 80 mg, 160 mg, and 320 mg zinc per kilogram flour, but not at 240 mg and 400 mg zinc per kilogram flour, respectively, when compared to nonfortified bread equivalents. Zinc fortification of cereal flours in the ranges of fortification that were tested does not adversely affect the acceptability of complementary foods and breads prepared from these flours. Practical Application: Fortification of staple food products is a low-cost approach to deliver additional micronutrients (including zinc) to large segments of a population. Determining the acceptability of products fortified with zinc is an important step in the development of zinc fortification programs.     

Bioavailability to rats of iron from fortified grain amaranth flour

In this study, fortified and unfortified grain amaranth seed flour and FeSO₄ fortified casein diet as control were evaluated for their iron bioavailability. NaFeEDTA, ferrous fumarate, and FeSO₄-fortified grain amaranth were fed to Sprague Dawley weanling male rats. Iron intake, Hb Fe gain, Fe availability and binding capacity, serum iron, non-haem liver iron and relative biological value (RBV) were determined and values compared with FeSO₄-fortified casein control; all were improved greatly by fortification.
Relative biological values (RBV) were 0.40, 1.55, 1.75, 1.67 and 1.00 for animals receiving unfortified amaranth diet, those fed diet fortified with NaFeEDTA, ferrous fumarate, FeSO₄ and casein fortified with FeSO₄ respectively. RBV of the unfortified cereal was 40% of control suggesting perhaps low iron absorption from the amaranth cereal.
Based on the results of this study, amaranth cereal is ideal as a food vehicle for iron fortification. The iron fortificant of choice is ferrous fumarate.     

The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a 'sous-vide' beef goulash under temperature abuse

The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens at three different concentrations (0, 1.5 and 3% w/w) and at different temperatures (10, 15 and 20 degrees C for B. cereus and 15, 20 and 25 degrees C for C. perfringens) was investigated, using beef goulash as a model system for pasteurised vacuum-packaged convenience foods. Calcium lactate at a level of 3% reduced the pH values of the samples from 6.0 to 5.5. No B. cereus growth was observed at 10 degrees C, but after 7 days at an incubation temperature of 15 degrees C, cell number increased by 1 log cfu/g in the control samples. At this temperature, lactates were seen to be effective at inhibiting growth. Calcium lactate was more inhibitory than sodium lactate as the growth of B. cereus was inhibited at 1.5 and 3% concentrations at 20 degrees C, respectively. Growth of C. perfringens was arrested in the presence of 1.5% calcium lactate at all storage temperatures, whereas growth was inhibited by 3% sodium lactate only at 15 degrees C.