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Relevant bibliographies by topics / Food fortified

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Academic literature on the topic 'Food fortified'

Author: Grafiati

Published: 4 June 2021

Last updated: 31 January 2023

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Journal articles on the topic "Food fortified"

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Regier, Gregory K., Brian L. Lindshield, and Nina K. Lilja. "Nutrient Cost-Effectiveness of Fortified Blended Food Aid Products." Food and Nutrition Bulletin 40, no. 3 (2019): 326–39. http://dx.doi.org/10.1177/0379572119846331.

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Background: Sorghum-Soy Blend (SSB) and Sorghum-Cowpea Blend (SCB) fortified blended food aid porridge products were developed as alternatives to Corn-Soy Blend Plus (CSB+) and Super Cereal Plus (SC+), the most widely used fortified blended food aid products. However, the cost and nutrient cost-effectiveness of these products procured from different geographical areas have not been determined. Objective: The objective of this study is to determine the nutrient cost-effectiveness of SSB and SCB compared to existing fortified blended foods. Methods: Nutritional data as well as ingredient, processing, and transportation cost for SSB, SCB, and existing fortified blended foods were compiled. Using the omega value, the ratio of the fortified blended food’s Nutrient Value Score to the total cost of the fortified blended food divided by an identical ratio of a different fortified blended food or the same fortified blended food produced in a different country and the nutrient cost-effectiveness of each of the fortified blended foods procured in the United States and several African countries were determined. Results: Both CSB+ and SC+ are less expensive than SSB and SCB, but they also have lower Nutrient Value Scores of 7.7 and 8.6, respectively. However, the omega values of CSB+ and SC+ are all above 1 when compared to SSB and SCB, suggesting that the existing fortified blended foods are more nutrient cost-effective. Conclusions: Comparing the nutrient cost-effectiveness of various food aid products could provide valuable information to food aid agencies prior to making procurement decisions.

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Fahmida, Umi, and Otte Santika. "Development of complementary feeding recommendations for 12–23-month-old children from low and middle socio-economic status in West Java, Indonesia: contribution of fortified foods towards meeting the nutrient requirement." British Journal of Nutrition 116, S1 (2016): S8—S15. http://dx.doi.org/10.1017/s0007114516002063.

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AbstractInadequate nutrient intake as part of a complementary feeding diet is attributable to poor feeding practices and poor access to nutritious foods. Household socio-economic situation (SES) has an influence on food expenditure and access to locally available, nutrient-dense foods and fortified foods. This study aimed to develop and compare complementary feeding recommendations (CFR) for 12–23-month-old children in different SES and evaluate the contribution of fortified foods in meeting nutrient requirements. A cross-sectional survey was conducted in low and medium SES households (n 114/group) in urban Bandung district, West Java province, Indonesia. Food pattern, portion size and affordability were assessed, and CFR were developed for the low SES (LSES) and middle SES (MSES) using a linear programming (LP) approach; two models – with and without fortified foods – were run using LP, and the contribution of fortified foods in the final CFR was identified. Milk products, fortified biscuits and manufactured infant cereals were the most locally available and consumed fortified foods in the market. With the inclusion of fortified foods, problem nutrients were thiamin in LSES and folate and thiamin in MSES groups. Without fortified foods, more problem nutrients were identified in LSES, that is, Ca, Fe, Zn, niacin and thiamin. As MSES consumed more fortified foods, removing fortified foods was not possible, because most of the micronutrient-dense foods were removed from their food basket. There were comparable nutrient adequacy and problem nutrients between LSES and MSES when fortified foods were included. Exclusion of fortified foods in LSES was associated with more problem nutrients in the complementary feeding diet.

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de Jong, Marjolein H., Eline L. Nawijn, and Janneke Verkaik-Kloosterman. "Contribution of voluntary fortified foods to micronutrient intake in The Netherlands." European Journal of Nutrition 61, no. 3 (2022): 1649–63. http://dx.doi.org/10.1007/s00394-021-02728-4.

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Abstract Purpose In the Netherlands, voluntary fortification of foods with micronutrients is allowed under strict regulations. This study investigates the impact of voluntary food fortification practices in the Netherlands on the frequency and type of fortified food consumption and on the micronutrient intakes of the Dutch population. Methods Data of the Dutch National Food Consumption Survey (2012–2016; N = 4314; 1–79 year) and the Dutch Food Composition Database (NEVO version 2016) was used. To determine if voluntary fortified foods could be classified as healthy foods, criteria of the Dutch Wheel of Five were used. Habitual intakes of users and non-users of voluntary food fortification were calculated using Statistical Program to Assess Dietary Exposure (SPADE) and compared. Results Within the Dutch population, 75% could be classified as user of voluntary fortified foods. Consumed voluntary fortified foods were mostly within food groups ‘Fats and Oils’, ‘Non-alcoholic Beverages’ and ‘Dairy products and Substitutes’ and fell mostly outside the Wheel of Five. Voluntary foods contributed between 9 and 78% to total micronutrient intake of users. Users had up to 64% higher habitual micronutrient intakes, compared to non-users. These higher intakes resulted into lower risks on inadequate intakes, and did not contribute to increased risks of excessive intakes. Conclusion Although voluntary fortified foods increased micronutrient intakes, most of these foods cannot be classified as healthy foods. Future studies should study the association between higher micronutrient intakes and (potential) excessive intakes of e.g. saturated fat and sugar to better understand the role of voluntary fortified foods in a healthy food pattern.

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Hirvonen, Tero, Anna Kara, Liisa Korkalo, Harri Sinkko, Marja-Leena Ovaskainen, and Vera Mikkilä. "Use of voluntarily fortified foods among adults in Finland." Public Health Nutrition 15, no. 5 (2011): 802–10. http://dx.doi.org/10.1017/s1368980011002266.

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AbstractObjectiveTo investigate the purchase and use of fortified foods, and to explore and compare background characteristics, food consumption and nutrient intakes among users and non-users of voluntarily fortified foods in Finland.DesignA study based on the National FINDIET Survey 2007 (48 h recall), which included also a barcode-based product diary developed to assess the type, amount and users of voluntarily fortified foods. Logistic regression analysis was employed to investigate associations between background characteristics and the use of fortified foods.SettingRandomly chosen subgroup of 918 adult participants in the National FINDIET 2007 Survey.SubjectsMen and women aged 25–64 years from five regions.ResultsThe product group of voluntarily fortified foods purchased in the highest volume was yoghurts (44 % of the weight of all fortified food), followed by fruit drinks (36 %). The only characteristics independently associated with the use of voluntarily fortified foods were age (older people used them less commonly) and the consumption of fruit and vegetables (participants with the highest consumption used them more commonly). Users of fortified foods had higher consumption of yoghurt, juice drinks and ready-to-eat breakfast cereals (women only) than non-users, and lower consumption of boiled potatoes (men only).ConclusionsUse of voluntarily fortified foods is associated with high consumption of fruit and vegetables but not with other health-related behaviours. The use of voluntarily fortified foods does not seem to even out the differences in nutrient intake among Finnish adults.

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Clark, Beth, Tom Hill, and Carmen Hubbard. "Consumers’ perception of vitamin D and fortified foods." British Food Journal 121, no. 9 (2019): 2205–18. http://dx.doi.org/10.1108/bfj-04-2018-0249.

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Purpose As natural dietary sources of vitamin D are not consumed in sufficient quantities, fortified foods could play a role in maintaining vitamin D sufficiency. With public consultation, an integral part of designing acceptable fortification strategies, the purpose of this paper is to understand public awareness and perception of vitamin D fortified foods. Design/methodology/approach A mixed-methods approach was taken with two focus groups and 109 surveys conducted using a non-probability sample from North-East England. Thematic analysis of focus group data identified six themes, with factor and cluster analysis identifying seven factors and four clusters, respectively, which highlighted differences in vitamin D knowledge and fortified food perceptions. Findings Despite identifying sunlight as the main vitamin D source (91 per cent), participants were less aware of the main dietary source (33 per cent), and few could state fortified products (51 per cent). Although attitudes towards fortification were generally favourable (63 per cent agreeing that selected products should be fortified), nearly half (43 per cent) were unsure if more products should be made available. Results suggest that more natural products to complement existing market offerings would be most preferred. Factor and cluster analysis results identified awareness of health benefits and/or dietary sources as essential to have favourable attitudes towards fortified products. Originality/value This research adds to the limited literature regarding consumer attitudes towards fortified foods. It highlights a need to improve public awareness and labelling of fortified products to potentially increase fortified food consumption.

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Rowe, Laura A. "Addressing the Fortification Quality Gap: A Proposed Way Forward." Nutrients 12, no. 12 (2020): 3899. http://dx.doi.org/10.3390/nu12123899.

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Large-scale food fortification is an effective, sustainable, and scalable intervention to address vitamin and mineral deficiencies, however, pressing gaps exist globally around ensuring the quality of fortified foods. This paper summarizes the global challenges and gaps faced in monitoring the quality of fortified foods, the guidance produced in response to these challenges, where we are today in terms of effective implementation, and what approaches and opportunities may be usefully applied to enhance the quality of fortified foods moving forward.

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Friesen, Valerie M., Mduduzi N. N. Mbuya, Grant J. Aaron, et al. "Fortified Foods Are Major Contributors to Apparent Intakes of Vitamin A and Iodine, but Not Iron, in Diets of Women of Reproductive Age in 4 African Countries." Journal of Nutrition 150, no. 8 (2020): 2183–90. http://dx.doi.org/10.1093/jn/nxaa167.

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ABSTRACT Background Food fortification is implemented to increase intakes of specific nutrients in the diet, but contributions of fortified foods to nutrient intakes are rarely quantified. Objectives We quantified iron, vitamin A, and iodine intakes from fortified staple foods and condiments among women of reproductive age (WRA). Methods In subnational (Nigeria, South Africa) and national (Tanzania, Uganda) cross-sectional, clustered household surveys, we assessed fortifiable food consumption. We estimated daily nutrient intakes from fortified foods among WRA by multiplying the daily apparent fortifiable food consumption (by adult male equivalent method) by a fortification content for the food. Two fortification contents were used: measured, based on the median amount quantified from individual food samples collected from households; and potential, based on the targeted amount in national fortification standards. Results for both approaches are reported as percentages of the estimated average requirement (EAR) and recommended nutrient intake (RNI). Results Fortified foods made modest contributions to measured iron intakes (0%–13% RNI); potential intakes if standards are met were generally higher (0%–65% RNI). Fortified foods contributed substantially to measured vitamin A and iodine intakes (20%–125% and 88%–253% EAR, respectively); potential intakes were higher (53%–655% and 115%–377% EAR, respectively) and would exceed the tolerable upper intake level among 18%–56% of WRA for vitamin A in Nigeria and 1%–8% of WRA for iodine in Nigeria, Tanzania, and Uganda. Conclusions Fortified foods are major contributors to apparent intakes of vitamin A and iodine, but not iron, among WRA. Contributions to vitamin A and iodine are observed despite fortification standards not consistently being met and, if constraints to meeting standards are addressed, there is risk of excessive intakes in some countries. For all programs assessed, nutrient intakes from all dietary sources and fortification standards should be reviewed to inform adjustments where needed to avoid risk of low or excessive intakes.

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Hurrell. "Linking the Bioavailability of Iron Compounds to the Efficacy of Iron-Fortified Foods." International Journal for Vitamin and Nutrition Research 77, no. 3 (2007): 166–73. http://dx.doi.org/10.1024/0300-9831.77.3.166.

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The bioavailability (relative bioavailability value; RBV) of iron compounds relative to ferrous sulfate has proven useful in ranking the potential of iron compounds for food fortification. The efficacy of iron-fortified foods however depends on the absolute iron absorption from the fortified food and not on the RBV of the iron compound. Compounds of lower RBV can be used to design efficacious fortified foods by adding them at an appropriately higher level. Efficacy thus depends on the amount of iron added to the food vehicle as well as the daily consumption of the fortified food by the target population, the amount of iron lacking in the diet of the target population in relation to their needs, and the prevalence of widespread infections and other micronutrient deficiencies. The World Health Organization has recently published guidelines for food fortification, which include recommendations for iron fortification compounds and a method of how to define the iron fortification level. The same organization has also published guidelines on the iron status methods to be used to monitor interventions. Recent efficacy studies, which have to a large extent followed these guidelines, have shown good efficacy of iron-fortified salt, fish sauce, wheat flour, and rice in improving the iron status of target populations. However, although we now know how to design an efficacious iron-fortified food, efficacy cannot be ensured in populations with widespread infections and other micronutrient deficiencies. In such situations, other public health measures may be necessary before we can ensure an improvement in iron status.

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Ahuja, Ria, and Mini Sheth. "Action Research on Advocating Use of Fortified Foods in the Free-Living Population of Urban Vadodara using Diffusion of Innovation Model." Asian Pacific Journal of Health Sciences 8, no. 4 (2021): 199–204. http://dx.doi.org/10.21276/apjhs.2021.8.4.40.

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Worldwide, unaffordable healthy diets, dependability over staple food items, and lack of knowledge have been the major cause of malnutrition. Government programs, promoting dietary diversity and supplementation have not given promising results in improving the micronutrient status of the population. Government of India, along with Food Safety and Standards Authority of India have chosen five vehicles, namely, rice, wheat flour, salt, milk, and oil for the fortification process to combat the micronutrient deficiency. Fewer studies aimed at creating advocacy about fortified foods among the free living population and stake holders. The present study undertook the advocacy for fortified foods amongst the free living population using the Diffusion of Innovation Model (DIM) for the purchase of fortified foods. An E- Intervention using graphics, audios and videos were given to the participants on WhatsApp for 1 month. The results in the study have shown significant difference in the awareness, perception and purchase of fortified foods for all the five staples post intervention, which provides enough evidence that the proposed strategy for creating awareness and promoting purchase of fortified foods amongst the selected participants was highly effective. Use of different E-communication channels can be used by researchers at large for creating the awareness about the safe consumption of fortified foods. Besides this, conducive environment is needed for fortification program to be a success, which will ensure the proper supply and demand to make the food fortification program viable.

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Bruins, Maaike J., and Ulla Létinois. "Adequate Vitamin D Intake Cannot Be Achieved within Carbon Emission Limits Unless Food Is Fortified: A Simulation Study." Nutrients 13, no. 2 (2021): 592. http://dx.doi.org/10.3390/nu13020592.

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This study applied linear programming using a Dutch “model diet” to simulate the dietary shifts needed in order to optimize the intake of vitamin D and to minimize the carbon footprint, considering the popularity of the diet. Scenarios were modelled without and with additional fortified bread, milk, and oil as options in the diets. The baseline diet provided about one fifth of the adequate intake of vitamin D from natural food sources and voluntary vitamin D-fortified foods. Nevertheless, when optimizing this diet for vitamin D, these food sources together were insufficient to meet the adequate intake required, unless the carbon emission and calorie intake were increased almost 3-fold and 2-fold, respectively. When vitamin D-fortified bread, milk, and oil were added as options to the diet, along with increases in fish consumption, and decreases in sugar, snack, and cake consumption, adequate intakes for vitamin D and other nutrients could be met within the 2000 kcal limits, along with a relatively unchanged carbon footprint. Achieving vitamin D goals while reducing the carbon footprint by 10% was only possible when compromising on the popularity of the diet. Adding vitamin D to foods did not contribute to the total carbon emissions. The modelling study shows that it is impossible to obtain adequate vitamin D through realistic dietary shifts alone, unless more vitamin D-fortified foods are a necessary part of the diet.

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Dissertations / Theses on the topic "Food fortified"

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Noriega, Kristen. "Is the inclusion of animal source foods in fortified blended food justified?" Kansas State University, 2014. http://hdl.handle.net/2097/17571.

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Master of Science<br>Department of Human Nutrition<br>Brian Lindshield<br>Fortified blended foods (FBF) are used for the prevention and treatment of moderate acute malnutrition (MAM) in nutritionally vulnerable individuals, particularly children. A recent review of current FBF recommended the addition of animal source food (ASF), in the form of whey protein concentrate (WPC), to FBF, especially corn soy blend. The justifications for this recommendation include the potential of ASF to increase length, weight, muscle mass accretion, and recovery from wasting, as well as improve the product protein quality and provide essential growth factors. Evidence was collected from the following four different types of studies: 1) epidemiological, 2) ASF versus no intervention or a low-calorie control, 3) ASF versus an isocaloric non-ASF, and 4) ASF versus an isocaloric, isonitrogenous non-ASF. Epidemiological studies consistently associated improved growth outcomes with ASF consumption; however, little evidence from isocaloric and isocaloric, isonitrogenous interventions was found to support the inclusion of meat or milk in FBF. Evidence suggests that whey may benefit muscle mass accretion, but not linear growth. Overall, there is little evidence to support the costly addition of WPC to FBFs. Further randomized isocaloric, isonitrogenous ASF interventions with nutritionally vulnerable children are needed.

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Simoes, Isabella. "Development of a novel probiotic fortified protein bar." Diss., Columbia, Mo. : University of Missouri-Columbia, 2006. http://hdl.handle.net/10355/5868.

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Thesis (M.S.)--University of Missouri-Columbia, 2006.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 29, 2007) Includes bibliographical references.

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Chanadang, Sirichat. "Tolerance testing for cooked porridge made from a sorghum based fortified blended food." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/18829.

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Master of Science<br>Department of Human Nutrition<br>Kadri Koppel<br>Products must be tolerant to many conditions, particularly when those products are prepared by consumers. Consumers may not measure added ingredients, they may add or leave out ingredients specified in recipes, or change cooking and holding times for foods. Fortified blended food (FBFs) are used as a source of nutrition for disaster or famine relief in developing countries and sorghum is looked at as a potential alternative to wheat and corn based products that are currently being used as FBFs. Porridge products are the most common dishes prepared from FBFs with a wide range of solids content, cooking times and variations in added ingredients such as sugar and fruit. This study was intended to evaluate the tolerance to preparation variations for a porridge product made as a FBF intended for food aid. Whole Sorghum Soy Blend (WSSB), a fortified, extruded, ground cooked cereal was selected as the FBF for this study. Descriptive sensory analysis was performed to evaluate the tolerance of porridge products made from variations in ingredients and cooking procedures. In this study, most sensory properties were only marginally affected by variations in ingredients or procedures. However, as expected, large differences occurred in some properties such as thickness when solids content varied or sweetness and fruit flavor when fruit was added. Tolerance testing showed that the sensory properties of WSSB had high tolerance to variations in cooking procedures, a positive aspect for product use and development. This means that the product can be modified during preparation by consumers without having a major impact on most sensory properties.

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Fitriani, Shanti. "Sago starch : behaviour and manufacture of expanded iron-fortified extrudates." Thesis, University of Nottingham, 2016. http://eprints.nottingham.ac.uk/38745/.

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Sago starch is extracted from the trunk of sago palm (Metroxylon spp.), which is found throughout South East Asia. In Indonesia sago is considered an underutilised crop and moreover Iron Deficiency Anaemia (IDA) is prevalent among particularly women and children. Creation of a ready to eat product from sago, which was fortified with iron, would address issues of food security both in terms of nutrition and as a non-imported carbohydrate source. With this aim studies for the manufacture of a thermomechanical directly expanded snack product using a commercial source of sago starch were conducted. Composition and properties of sago starch were analysed and compared with rice and cassava. Sago starch differed in several aspects from the two other starches widely processed in Asia. Sago starch had large granules, had the highest amylose levels and gelatinisation temperature (76 °C). X-ray diffraction suggested an A-type packing for all samples, including the sago where literature suggest a C-type ordering. Conversion of the starches (30% moisture) and their flow were studied in a capillary rheometer. A stable extruded product was achieved, but it did not expand. Capillary rheometer data showed pseudoplastic behaviour of the moistened sago starch. With increasing temperature viscosity decreased and no impact of the presence of iron (ferrous sulphate heptahydrate 800 ppm) on the flow behaviour was found, but the inclusion of iron made the extrudates brown in colour. The losses of crystallinity were measured on the extrudates from the rheometer. Levels of order loss were predicted from the state diagram and by comparison with the DSC enthalpy changes for uncooked sago at higher moisture contents. When processed at 70 °C the samples showed more amorphous material than anticipated. When processed at 100 °C still 30% of the order remained. This indicated that shear and moisture levels are critical in the processing of the starch. Thermomechanical extrusion was carried out on a twin screw pilot scale machine (Thermo Fisher, Prism). The screw and die configuration and feed rate for the sago starch (8 kg/h) were fixed. The impact of variable processing parameters of water feed rate (16.5 to 25% wwb), screw speed (200, 300 and 400 rpm) and die temperature (120, 140 and 160 °C) on the physical and physicochemical properties of extruded sago starch were investigated. At the lower water feed rates expansion occurred as the product left the extruder to form a stable extrudate with multiple air cells, which gave a crispy texture. The specific mechanical energies needed to create the expanded product were high at 400-500Whr/kg. The properties of the extrudates were more affected by water feed rate than by alterations in screw speed or die temperature. In order to reduce discolorations, iron-fortified sago starch extrudates were made using iron and ascorbic acid (1:6 ratio). The presence of additives at low water feed rate had no detrimental impact on the extrudates. The recommended extrusion parameters for the manufacture of an extruded sago starch product would be: feed rate of 8 kg/h, screw speed of 300 rpm, die temperature at 140 °C, and water feed rate at 4 mL/min (equivalent to 16.5% wwb), and it is possible that machine settings that produce even higher SME values may allow a more expanded product. From this work it appears that an iron fortified directly expanded sago product could be manufactured. Its nutritional properties and commercial applicability would need to be ascertained.

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Chapman, Jordan S. "Factors Affecting Folic Acid Stability in Micronutrient Fortified Corn Tortillas." Diss., CLICK HERE for online access, 2009. http://contentdm.lib.byu.edu/ETD/image/etd3026.pdf.

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Giunti, Gene J. "Consumption of Iron-Fortified Cheese and Lipid Peroxidation in Females." DigitalCommons@USU, 1994. https://digitalcommons.usu.edu/etd/5415.

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Dairy products are important sources of calcium and other nutrients but are a poor source of dietary iron. Cheese comprises a substantial portion of dairy food consumption and has been determined an appropriate medium for iron-fortification. However, iron may promote the potentially harmful process in food and biological systems known as lipid peroxidation. Therefore, the safety of consuming iron-fortified cheese was examined. Commercial-scale batches of Cheddar cheese were iron-fortified to a level of two milligrams of iron per ounce with either ferric chloride, ferric-casein complex, or ferric-whey protein complex. Fifty-four premenopausal females were divided into three treatment groups and supplemented one and one-half ounces of iron-fortified Cheddar cheese into their normal diet on a daily basis for six consecutive weeks. Lipid peroxidation was measured as thiobarbituric acid-reactive substances in serum, urine, and feces. A significant increase in serum thiobarbituric acid-reactive substances occurred in all treatment groups sixteen days after initiation of iron-fortified cheese consumption. Thiobarbituric acid-reactive substances in serum returned to baseline levels after thirty days of iron-fortified cheese consumption. Thiobarbituric acid-reactive substances in serum, urine, and feces did not differ among iron-fortification methods. Average daily intake of iron during the six weeks of iron-fortified cheese consumption significantly increased above baseline intake levels without cheese by the approximate amount of iron fortified into the cheese. Increased dietary iron intakes were not correlated with increased lipid peroxidation as measured by thiobarbituric acid-reactive substances in serum, urine, or feces. These results indicated that the daily consumption of iron-fortified cheese increased dietary iron intake and produced a transient increase in lipid peroxidation as measured by thiobarbituric acid-reactive substances in human serum.

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Madrick, Tracy L. "The availability of calcium from various commercial sources of calcium carbonate and fortified food products." Thesis, Virginia Polytechnic Institute and State University, 1989. http://hdl.handle.net/10919/53228.

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Although the therapeutic benefits of calcium supplementation have yet to be fully determined, popular literature has promoted this practice to combat osteoporosis. This study examined the potential bioavailability of calcium from various supplement and antacid forms. Four dosage levels were studied for each of five sources, including leading supplements Caltrate and Os-Cal, two "calcium rich" antacids, Tums and Rolaids, and a calcium carbonate control. These samples were subjected to four gastric treatments in an in vitro digestion procedure designed to observe the influence of acid secretion on calcium solubility. Depending on the degree of acidity of these solutions, solubility behavior of CaCO3 was highly variable. Normal and reduced acid treatments adequately solubilized between 85 and 88% of the total calcium, whereas negligible quantities were dissolved in deionized water or the achlorhydric solution. Relative availability of calcium from the various sources differed according to gastric treatment. Tums, Caltrate and Os-Cal had dissolution rates that were similar to reagent grade CaCO3. Rolaids provided a significantly lower amount of soluble calcium under all of the experimental conditions (P < 0.001). Amounts of available calcium increased with increasing dosages. The effectiveness of fortification techniques used to increase the calcium content of various food systems was also examined. Fortified orange juice and yogurt samples were found to contain a quantity of available calcium comparable to that found in milk. It was concluded that both of these approaches are reasonable for increasing calcium intakes in individuals with normal gastric secretion.<br>Master of Science

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Fiorentino, Nicole Marie. "Assessment of iron bioavailability and protein quality of new fortified blended foods in broiler chickens." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/35497.

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Master of Science<br>Department of Food, Nutrition, Dietetics, and Health<br>Brian L. Lindshield<br>Fortified-blended foods (FBFs), grain-legume porridges (most commonly corn and soy), are frequently used for food aid purposes. Sorghum and cowpea have been suggested as alternative FBF commodities because they are drought-tolerant, grown locally in food aid receiving countries, and are not genetically modified. The objective of this thesis was to determine the protein quality and iron bioavailability of newly formulated, extruded FBFs in broiler chickens, which have been suggested as a good model for assessing iron bioavailability. Five FBFs were formulated to contain whey or soy protein to compare protein quality, sugar, oil, and an improved micronutrient premix. These included three white sorghum-cowpea FBFs; two were extruded with either whey protein concentrate (WSC) or soy protein isolate (WSC+SPI) added, one was non-extruded (N-WSC). Two others were white sorghum-soy (WSS) and corn-soy (CSB14) FBFs. Two additional white-sorghum cowpea FBFs were reformulated and “over-processed” to contain no sugar, less whey (O-WSC) or soy protein (O-WSC+SPI), and less oil, thus producing a less expensive FBF. Two studies were performed using prepared (Prep) or dry (Dry) FBFs, along with the United States Agency for International Development (USAID) corn and soy blend FBF, CSB+, fed to chickens for 3 and 2 weeks, respectively; food intake, body weights, hemoglobin, and hepatic iron were assessed. In the Prep study, new FBFs significantly increased caloric and protein efficiency compared to CSB+, despite similar food intake and body weight gain. In the Dry study, CSB+ significantly decreased food intake and caloric efficiency, with the exception of O-WSC+SPI, and nonsignificantly reduced body weight gain and protein efficiency compared to new FBFs. CSB+ significantly reduced hepatic iron content compared to all FBFs in the Dry study, and was nonsignificantly decreased compared to new FBFs in the Prep study. In conclusion, sorghum and cowpea FBFs performed similarly to corn and soy FBFs, suggesting these commodities are suitable replacements for corn and soy. Soy protein isolate (WSC+SPI) was an effective alternative to whey protein concentrate (WSC), suggesting SPI can be a less expensive protein supplement in FBFs. Surprisingly, non-extruded sorghum and cowpea (N-WSC) was equally efficacious to extruded WSC. However, N-WSC did not meet viscosity requirements and is not precooked, which limits its viability as an FBF. O-WSC+SPI resulted in poorer outcomes compared to other FBFs, which suggests the protein quality of cowpea may be inferior and the inclusion of whey protein is needed in this formulation, as O-WSC with whey performed similarly to other FBFs. Overall, new FBFs, with the exception of O-WSC+SPI, resulted in improved food efficiency and hepatic iron outcomes compared to CSB+, suggesting they are of higher nutritional quality. However, further research is needed to refine and identify the best FBF formulations.

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Kent, Kyle David. "Development of consumer accepted whey protein fortified tomato juice and determination of its biological effect on the prostate." The Ohio State University, 2001. http://rave.ohiolink.edu/etdc/view?acc_num=osu1413370130.

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Padmanabhan, Natarajan. "A novel mechanism for delivering nutrition: sorghum based fortified blended foods using extrusion." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16302.

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Master of Science<br>Department of Grain Science and Industry<br>Sajid Alavi<br>The objective of the study was to investigate extrusion as an alternative processing method and grain sorghum as a viable substitute for corn in fortified blended foods (FBFs) used in nutrition and food assistance programs around the world. In the first part of this study, sorghum-soy blend (SSB), corn-soy blend (CSB) and whole corn-soy blend (WCSB) were developed using extrusion and compared with traditional CSB13 for physico-chemical and sensory properties. After milling of extrudates, average particle size (PS) ranged between 341-447 microns, with 78-85% below 600 microns. In general, Bostwick flow rates (VB=12-23 cm/min) of rehydrated blends (11.75% solids) were within standard specifications but higher than CSB13. Descriptive sensory analysis indicated that the sorghum-based rehydrated blends were significantly less lumpy and had a more uniform texture as compared to corn-based blends and CSB13. In the second part, the impact of decortication level and process conditions was investigated with respect to sorghum-based extruded blends. Degree of gelatinization of the whole sorghum-soy blend (WSSB) and decorticated sorghum-soy blend (DSSB) extrudates ranged from 93-97%. Expansion ratio (ER=3.6-6.1) was correlated with specific mechanical energy input (SME=145-415 kJ/kg; r=0.99) and average particle size after milling (PS=336-474 microns; r= -0.75). Rehydrated blends at 20% solids concentration provided recommended energy density (0.8 kcal/g) for FBFs. Bostwick flow rates had high correlation (r = -0.91) with pasting data (final viscosity) obtained using rapid visco analyzer (RVA). Addition of oil (5.5%) prior to extrusion was also studied, and resulted in process instabilities and also lower shelf-life as determined via descriptive sensory analysis (rancid and painty attributes) and gas chromatography-mass spectroscopy (hexanal, heptenal and octanal concentrations). In conclusion, extruded sorghum-soy blends met standard specifications for energy density and consistency (Bostwick flow rate), and were superior in some aspects as compared to extruded corn-soy blends and traditional corn-soy blends (CSB13). Relationships between extrusion mechanical energy input, expansion, particle size after milling and consistency of rehydrated blends were established. Consistency of the rehydrated blends is an extremely important criterion as it affects the ease of ingestion by target consumers (children below 5 years, in this case).

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Books on the topic "Food fortified"

1

Margulies, Phillip. The fortified foods market. Kalorama Information, 2000.

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Nutraceuticals: A Guide for Healthcare Professionals. 2nd ed. Pharmaceutical Press, 2007.

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Rychlik, Mike. Fortified foods with vitamins: Analytical concepts to assure better and safer products. Wiley-VCH, 2011.

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Lisa, Rapport, ed. Nutraceuticals: A guide for healthcare professionals. 2nd ed. Pharmaceutical Press, 2007.

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Mai͡urnikova, L. A. Gigienicheskoe obosnovanie proizvodstva produktov pitanii͡a spet͡sialʹnogo naznachenii͡a i ikh tovarovednai͡a kharakteristika: Monografii͡a. Kemerovskiĭ tekhnologicheskiĭ in-t pishchevoĭ promyshlennosti, 1998.

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National Research Council (U.S.). Task Force on Amino Acid Fortification of Cereals. Amino acid fortification of cereals: Results and interpretation of trials in three countries : a report of the Task Force on Amino Acid Fortification of Cereals, Committee on International Nutrition Programs, Food and Nutrition Board, Commission on Life Sciences, National Research Council. Cornell University Program in International Nutrition, 1988.

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Mason, Pamela. Handbook of dietary supplements: Vitamins and other health supplements. Blackwell Science, 1995.

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Porjes, Susan. The U.S. market for fortified foods and drinks: Expanding the boundaries. Packaged Facts, 2002.

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Group, Marigny Research. The new U.S. "phood" market: Functional, fortified, and inherently healthy foods and beverages. Packaged Facts, 2005.

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Wildman, Robert E. C., 1964-, ed. Handbook of nutraceuticals and functional foods. 2nd ed. CRC/Taylor&Francis, 2007.

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Book chapters on the topic "Food fortified"

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Juarez-Kim, Lilia. "Fortified Junk Food." In Ethical Ripples of Creativity and Innovation. Palgrave Macmillan UK, 2016. http://dx.doi.org/10.1057/9781137505545_12.

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Pathomrungsiyounggul, Pattavara, Michael J. Lewis, and Alistair S. Grandison. "Calcium-Fortified Soymilk." In Handbook of Food Fortification and Health. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7076-2_15.

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Dunn, Michael L. "Fortified Humanitarian Food-Aid Commodities." In Handbook of Food Fortification and Health. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7076-2_3.

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Amancio, Olga Maria Silverio, and Josefina Aparecida Pellegrini Braga. "Iron-Fortified Drinking Water." In Handbook of Food Fortification and Health. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7076-2_10.

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Sioen, Isabelle. "Fortified Margarine and Fat Spreads." In Handbook of Food Fortification and Health. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7076-2_13.

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Hashim, Isameldin B., Ali H. Khalil, and Hanan S. Afifi. "Yogurt Fortified with Date Fiber." In Handbook of Food Fortification and Health. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7110-3_7.

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Frenich, Antonia Garrido, José Luis Martínez Vidal, Remedios Fernández Fernández, and Roberto Romero-González. "HPLC-MS Determination of Vitamin C in Fortified Food Products." In Fortified Foods with Vitamins. Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634156.ch8.

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Witthöft, Cornelia M. "Analytical Methods to Assess the Bioavailability of Water-Soluble Vitamins in Food-Exemplified by Folate." In Fortified Foods with Vitamins. Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634156.ch2.

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Prom-u-thai, Chanakan, and Benjavan Rerkasem. "Iron- and Zinc-Fortified Parboiled Rice." In Handbook of Food Fortification and Health. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7076-2_8.

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Ebuehi, Osaretin Albert Taiwo. "Iron-Fortified and Unfortified Nigerian Foods." In Handbook of Food Fortification and Health. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7110-3_33.

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Conference papers on the topic "Food fortified"

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Bassett, Natalia, Abigail Gutierrez, Elina Acuña, and Analia Rossi. "Development of Breads Fortified in Calcium and High Protein Content through the Use of Bean Flour and Regional Fruits." In la ValSe-Food 2022. MDPI, 2022. http://dx.doi.org/10.3390/blsf2022017019.

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Tang, A. L., K. Walker, G. Wilcox, N. Shah, and L. Stojanovska. "Improvement of calcium solubility and bioavailability of calcium-fortified soymilk containing Lactobacillus acidophilus, L. casei and L. plantarum." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060670.

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Kharchenko, V. A., Z. A. Amagova, M. S. Antoshkina, and A. A. Koshevarov. "Leafy vegetables and spicy flavoring plants, biofortified with selenium in production of functional spices." In Agrobiotechnology-2021. Publishing house of RGAU - MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-159.

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Biochemical parameters and levels of selenium accumulation in selenium biofortified and non-fortified dill, parsley, chervil, celery, A.ursinum, A.scheoprasum and A.sativum were determined. Prospects of selenium biofortified vegetables for production of functional food products are discussed.

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Kristanti, Dita, and Ainia Herminiati. "Physicochemical properties of pudding powder as a complementary food fortified with the essential mineral." In PROCEEDINGS OF THE 5TH INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5134617.

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Lacivita, Valentina, Amalia Conte, and Matteo Alessandro Del Nobile. "Sustainable Use of Fruit and Vegetable By-Products as New Food Ingredients: The Case of Fortified Cereal-Based Products." In Foods 2021. MDPI, 2021. http://dx.doi.org/10.3390/foods2021-11073.

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Konstantinovich, A. V. "Agricultural insurance is one of their ways to increase the efficiency of vegetable production in the conditions of open ground." In Растениеводство и луговодство. Тимирязевская сельскохозяйственная академия, 2020. http://dx.doi.org/10.26897/978-5-9675-1762-4-2020-143.

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Fresh and processed vegetables are included in our diet every day. It is due to vegetables that the human body receives the bulk of the vitamins and minerals necessary for life. Given the special role of the vegetable growing industry in providing the population with the necessary fortified products, topical issues of increasing the efficiency and investment attractiveness of the industry are of strategic importance for the country's food security and solving the problem of import substitution of fresh vegetable products.

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Lucas-Aguirre, J. C., G. Giraldo, and R. M. Cortes. "Optimization of the spray drying process for the obtaining of coconut powder (Cocos nucifera L.) fortified with functionally active compounds." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7307.

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Abstract The objective of this work is to contribute to the generation of a significant advance of the coconut agroindustry in Colombia, for which the process of spray drying was optimized to obtain coconut powder added with functionally active components (CP+PAC) (calcium and vitamins C, D3 and E), food that is framed in the context of functional foods. Initially, the behavior of the physicochemical properties of the coconut during storage at a temperature of 25ºC was evaluated. Then the base emulsion was designed, determining the influence of the composition of emulsions based on coconut milk, on its physicochemical stability, the answer surface methodology was used with a central composite design, considering the independent variables: water/coconut ratio; xantan gum; coconut fiber; terbutilhidroquinona. Subsequently, it was experimentally optimized according to the operating characteristics of the dryer and the product, using a response surface design based on five independent variables: Maltodextrin, air inlet temperature, air outlet temperature, atomizer disk speed and vacuum pressure in the drying chamber. Finally, the stability of the PC+PAC properties was evaluated, using a factorial design based on the independent variables: storage temperature, storage time and packaging. Keywords: coconut, colloidal system, deposit formation, yield, vitamins.

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Uluata, Sibel, Seymanur Avci, and Gokhan Durmaz. "Comparing Physical Stability of Ultrasound and Pickering Emulsion Fortified with Vitamin D." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/cwoy2387.

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"Vitamin D is one of the important fat-soluble vitamins for human health. The fact that this vitamin is much lower or higher than needed creates some problems. The World Health Organization (WHO) has recognized fortification as the most effective and safest method to meet the daily requirements of Vitamin D, addressing malnutrition. However, it has numerous difficulties such as loss during processing and storage during food fortification. In recent developments in nanotechnology, microencapsulation technique such as emulsion has great potential to design efficient nanomaterials with desired functionality for fortifying potentiators such as vitamin D. In this study, the effect of emulsifier type and different oil types on the formation and stability of emulsions was determined by measuring the changes in droplet properties (size and charge) under pH, salt and temperature conditions. Emulsion fortified with vitamin D was prepare by using oil phase (linseed, sunflower and MCT oil), emulsifier (pea and lentil protein) with ultrasonication and pickering emulsion method. The mean particle diameter of the pea protein-linseed oil-water emulsions formed using the ultrasonication method was 0.21 µm and the droplet charge was -37.3 mV. In the Pickering emulsion method, the mean particle diameter was 0.17 µm and the droplet charge was -26.75 mV. Also, particle size were 0.24, 22.14, 0.15 µm and particle charge were 24.60, -19.65, -27.80 mV at pH 3, 5 and 7, respectively. In addition, the particle size of pickering emulsion did not dramtically change at 30˚C and 90˚C temperatures and at 100 mM and 500 mM salt concentrations. As a result, pickering emulsion was physically more stable than ultrasound emulsion. This study was supported by Inonu University Scientific Research Projects Unit with The Project number :FYL-2021-2355"

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Chan, Kiki, Gladys Olubowale, Levente Diosady, and Yu-Ling Cheng. "Attrition of fully hydrogenated soybean oil-coated micronutrient granules during mixing." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/iwnz7321.

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Fully hydrogenated soybean oil (FHSBO) is a versatile coating material for food and pharmaceutical products. Its neutral taste, oxidative and thermal stability, and hydrophobicity, makes it an ideal physical barrier against moisture and oxygen. As a coating on granular foods, FHSBO also prevents undesirable interactions between the coated granules and other components in the product matrix. However, during mixing processes, impact from the mixer impellers and abrasion from the other ingredients can lead to chipping or wear on FHSBO coatings, which lowers the quality of the finished products. Unfortunately, existing efforts to maintain the integrity of FHSBO-coated granules are limited to trial-and-error adjustments to processing parameters and product formulations because attrition mechanisms are not well understood. Thus, the objective of this study was to quantify the influence of processing parameters on the attrition of FHSBO-coated granules. Specifically, we examined granule attrition in FHSBO-coated micronutrient premix during the manufacturing process for fortified bouillon cubes. Each micronutrient premix granule comprises an agglomerated micronutrient (i.e., vitamins and minerals) core, a titanium dioxide layer, a hydroxypropyl methylcellulose (HPMC) layer, and an FHSBO coating. The external coating of FHSBO on premix granules stabilizes the vitamins and minerals in fortified foods during storage. In this study, premix granules were subjected to the mixing and coating conditions typical of the bouillon cube manufacturing process, and the degree of core exposure in the granules was measured. Our results show that the abrasion from crystalline ingredients in the bouillon cube matrix and the impact from the mixer impellers during the mixing and coating steps can compromise the FHSBO coating on premix. This study provides insights for improving product quality in edible applications involving fully hydrogenated soybean oil and similar fat coatings.

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URBONAVIČIENĖ, Dalia, Ramunė BOBINAITĖ, Jonas VIŠKELIS, Pranas VIŠKELIS, and Česlovas BOBINAS. "CHARACTERISATION OF TOMATO JUICE AND DIFFERENT TOMATO-BASED JUICE BLENDS FORTIFIED WITH ISOMERISED LYCOPENE EXTRACT." In Rural Development 2015. Aleksandras Stulginskis University, 2015. http://dx.doi.org/10.15544/rd.2015.029.

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Juices and beverages with bioactive compounds are consumed for their nutritive and health benefits. Beverages fortified with various functional ingredients are an important product category within the functional food segment. In this study tomato juice with various proportions of apple, carrot and sweet corn juice together with isomerised lycopene extract were used for formulation of functional beverages. Chemical composition and physicochemical properties of prepared juice blends was evaluated and a sensory analysis was conducted in order to identify the most acceptable blends. The addition of concentrated isomerised lycopene extract with -carotene to tomato juice as well as juice blends significantly increased the levels of lycopene and especially the levels of cis-lycopene in the final products. The content of total lycopene in the juice blends varied from 16.21 mg/100 g to 25.65 mg/100 g, whereas the content of cis-lycopene – from 9.16 to 14.46 mg/100 g. The juice blends containing apple juice had the lowest pH and the highest titratable acidity. Higher percentage of apple, sweet corn or carrot juice in the blends resulted in higher contents of TSS in the functional beverage. The addition of apple, carrot, and sweet corn juice significantly changed the initial color of the tomato juice. The lowest colour difference (E) values had tomato-carrot juice blends (6.8–7.3), whereas the highest E had tomato juice with 25 and 35 % of sweet corn juice (10.6 and 14.3, respectively). Sensory evaluation revealed that the most acceptable taste had tomato-apple juice blend with 35 % apple juice and tomato-carrot juice blend with 40 % carrot juice.

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Reports on the topic "Food fortified"

1

Donovan, Sharon, Kathryn Dewey, Rachel Novotny, et al. Folic Acid from Fortified Foods and/or Supplements during Pregnancy and Lactation and Health Outcomes: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, 2020. http://dx.doi.org/10.52570/nesr.dgac2020.sr0205.

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Donovan, Sharon, Kathryn Dewey, Rachel Novotny, et al. Folic Acid from Fortified Foods and/or Supplements during Pregnancy and Lactation and Health Outcomes: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, 2020. http://dx.doi.org/10.52570/nesr.dgac2020.sr0205.

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