Relevant bibliographies by topics / Fortified foods

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Fortified foods'

Author: Grafiati
Published: 4 June 2021
Last updated: 7 February 2022

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Journal articles on the topic "Fortified foods"

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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 (June 24, 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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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 (June 26, 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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Prinsen, Julie, and Linda Ulerich. "Calcium-fortified foods." Journal of Renal Nutrition 14, no. 3 (July 2004): e1-e4. http://dx.doi.org/10.1053/j.jrn.2004.04.010.

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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 (September 19, 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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Rowe, Laura A. "Addressing the Fortification Quality Gap: A Proposed Way Forward." Nutrients 12, no. 12 (December 20, 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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Clark, Beth, Tom Hill, and Carmen Hubbard. "Consumers’ perception of vitamin D and fortified foods." British Food Journal 121, no. 9 (September 2, 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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Oddy, W. H., M. Miller, J. M. Payne, P. Serna, and C. I. Bower. "Awareness and consumption of folate-fortified foods by women of childbearing age in Western Australia." Public Health Nutrition 10, no. 10 (October 2007): 989–95. http://dx.doi.org/10.1017/s1368980007796295.

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AbstractObjectivesThe introduction of voluntary fortification of some foods with folic acid in Australia has been implemented since evidence of the prevention of neural tube defects with periconceptional folic acid was published. Our objectives were to determine how many women were aware of folate and when they became aware, what was the awareness of labels on foods that mentioned folate, and how much folate-fortified food women ate.MethodsTo address these objectives we collected data by self-administered questionnaire from a random sample of 578 recently pregnant women in Western Australia between September 1997 and March 2000.ResultsOverall, 89% of women had heard, seen or read anything about the link between folate and birth defects such as spina bifida, 62% first became aware of the folate message before their recent pregnancy and 42% of women noticed any labels on foods that mention folate before or during their recent pregnancy. Overall, 53% of women were aware of foods that have folate added to them and 33% usually or always read the labels on food packaging. The folate-fortified foods most often consumed by women were cereals (69%), breads (34%) and milk (15%). Of the women who consumed folate-fortified foods (78%), the earlier they became aware of the folate message and noticed labels on food, the more fortified foods they consumed.ConclusionsThese results indicate that staple foods fortified with folate are consumed by almost 80% of women in the population. Therefore, mandatory fortification of staple foods may reach most women, providing improved opportunity for the prevention of neural tube defects in Australia.
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Brown, Wessells, and Hess. "Zinc Bioavailability from Zinc-Fortified Foods." International Journal for Vitamin and Nutrition Research 77, no. 3 (May 1, 2007): 174–81. http://dx.doi.org/10.1024/0300-9831.77.3.174.

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Zinc fortification is considered a potentially useful strategy for the control of zinc deficiency, but the success of such intervention programs depends on the population’s access to and consumption of zinc-fortified foods and adequate absorption of zinc from these foods. The latter issue has been assessed by a variety of studies that applied zinc isotopic tracers to assess zinc uptake from zinc-fortified foods. These studies show that the additional zinc provided by zinc fortification decreases fractional absorption of zinc, but increases total zinc absorption from these foods. Available studies show no significant difference in zinc absorption from foods fortified with either zinc oxide or zinc sulfate, which are the two cheapest chemical forms of zinc that are generally recognized as safe for human consumption. It appears that high-phytate meals depress zinc absorption from zinc-fortified foods, although total zinc absorption from such foods is still likely to be greater than if the foods were not fortified with zinc. With the possible exception of Na2EDTA, putative enhancers of zinc absorption do not seem to confer major benefits for zinc absorption from zinc-fortified foods. There is little information on the effect of fortification with other micronutrients on zinc absorption from co-fortified foods, and zinc fortification does not seem to suppress iron absorption from iron-fortified foods in most studies.
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Friesen, Valerie M., Mduduzi N. N. Mbuya, Grant J. Aaron, Helena Pachón, Olufemi Adegoke, Ramadhani A. Noor, Rina Swart, Archileo Kaaya, Frank T. Wieringa, and Lynnette M. Neufeld. "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 (June 13, 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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Nugent, A. P., and B. McKevith. "Fortified foods: friend or foe?" Nutrition Bulletin 29, no. 4 (December 2004): 295–97. http://dx.doi.org/10.1111/j.1467-3010.2004.00453.x.

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Dissertations / Theses on the topic "Fortified foods"

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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
Department of Human Nutrition
Brian Lindshield
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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Chanadang, Sirichat. "Sensory evaluation and consumer acceptability of novel fortified blended foods." Diss., Kansas State University, 2017. http://hdl.handle.net/2097/35459.

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Doctor of Philosophy
Food, Nutrition, Dietetics and Health
Edgar Chambers IV
Fortified blended foods (FBFs), which are the mixture of cereals and legumes fortified with micronutrients, have been widely used as supplementary foods for vulnerable populations such as infants and young children in developing countries around the world. The evaluation of current FBFs showed limited evidence on their effectiveness in treating childhood malnutrition, resulting the several recommendations on processing and formulation changes to improve their quality and ability to meet nutritional needs. Sensory properties are one of the important determinants for the success of the new FBFs. Therefore, sensory testing was conducted to determine the potential of novel FBFs to be used as supplementary food compared with FBF currently used in food aid programs. Descriptive sensory analysis was performed on novel FBFs along with the traditional FBF (Corn soy blend plus; CSB+) to determine sensory characteristics of each FBF. Results showed that novel FBFs had more pronounced toasted characteristics and higher sweetness than CSB+, due to the higher temperature during extrusion process and the addition of sugar in the novel formulation. In addition, novel FBFs that had higher amount of legumes (e.g. soybean, cowpea) in their formulations, especially for all sorghum cowpea blends, showed higher intensity in beany characteristics. Sensory shelf-life testing showed that novel FBFs could have shelf lives at least 2 years with no detection of off-note characteristics and these was comparable to the shelf life of the current FBF (CSB+). Sensory testing was also performed with target populations: children who eat the food and care givers who prepare it, during a 20-week field trial to determine the acceptability and preference of novel FBFs and current FBF. Results showed that all novel FBFs were highly preferred or accepted by children, even though, some of them might need longer time and more exposures to allow children to have more experience and be familiar with the food before being satisfied or preferred that food. In contrary, CSB+ that had bland flavor tended not to be well accepted and highly preferred by children compared to novel FBFs. Moreover, giving children more opportunities to consumed food prepared from CSB+ did not help to improve its acceptability or preference. Data from household visits and interview sessions showed that porridges prepared from novel FBFs required less cooking time than CSB+ and no additional ingredients needed to be added compared to CSB+ where sugar and milk were common additions. Finding from this research indicated that novel FBFs have high potential to be used successfully as supplementary food with comparable shelf life, and higher acceptability and preference to FBF currently used in food aid programs. In addition, the simple cooking of novel FBFs make them valuable to caregivers who have limited time and access to energy sources and nutrient-rich ingredients.
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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
Department of Grain Science and Industry
Sajid Alavi
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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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
Department of Food, Nutrition, Dietetics, and Health
Brian L. Lindshield
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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Cruzado, Martín, and Juan Carlos Cedrón. "Nutraceuticals, functional foods and their production." Revista de Química, 2013. http://repositorio.pucp.edu.pe/index/handle/123456789/99040.

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En nuestros días, la alimentación ya no se basa sólo en lo que cocinamos, sino también en lo que ingerimos como complementos. Vivimos invadidos por una gran variedad de productos: vitaminas, aminoácidos, extractos vegetales, omega-3, etc. En el presente trabajo aclaramos algunos conceptos importantes, tales como nutracéuticos, alimentos funcionales y alimentos fortificados, así como la forma de producirlos.
Nowadays, nutrition is not only based on what we cook, but also in what we take as supplements. Many products have invaded us: vitamins, aminoacids, vegetal extracts, omega-3, etc.  In this work we explain some important concepts such as nutraceuticals, functional and fortified foods, and also the way these products are made.
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Ovando, Sejas María Lourdes. "Development and Biological Assessment of Fortified Foods with Andean Tubercles in the Candelaria Area." BYU ScholarsArchive, 1998. https://scholarsarchive.byu.edu/etd/5413.

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Development and Biological Assessment of Fortified Foods with Andean Tubercles and other products in the Candelaria Area. An alimentation survey was carried out in the Rodeo Alto-Candelaria zone, a producing region of tubercle andinos, and a list was made of available products and other products which are a part of the local diet. With the list as the basis, 12 mixes were formed, combining tubercle (potato, goose, papalisa), cereals (quinoa, corn, and wheat) and legumes (tarhui, bean, and peanut). These mixes were submitted to a chemical and biological analysis, which indicated an increase in weight, PER, digestibility of the protein and energy. Seven mixes were chosen, using the highest values of biological parameters studied, especially the digestibility of the protein and energy, whose values fluctuated between 71-82% and 87-91% respectively, compared with a witness diet (milk). Leaving the chosen mixes aside, a prescription of products was formed, like: breakfast, laguas, and stew. In this, it was taken into account, eating habits, simple elaboration techniques and available products in the zone. The prescriptions present calculations of the protein and energetic values, which cover in a great percentage that requirements established by the FAO (1991) for the infant population.
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Dhanasettakorn, Khwankaew Grün Ingolf Lin Mengshi. "Coenzyme Q₁₀ content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart." Diss., Columbia, Mo. : University of Missouri--Columbia, 2008. http://hdl.handle.net/10355/6636.

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Title from PDF of title page (University of Missouri--Columbia, viewed on Mar. 15, 2010). The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Dissertation advisors: Dr. Ingolf U. Grün, Dr. Mengshi Lin. Vita. Includes bibliographical references.
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Lee, Garth Anthony. "Blend Uniformity and Vitamin Stability in Dairy-Based Foods Fortified with Lipid-Encapsulated Ferrous Sulfate." BYU ScholarsArchive, 2020. https://scholarsarchive.byu.edu/etd/8138.

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Homogeneity of powder blends is an important metric for industrial applications in fortified dairy foods including commercial pediatric nutrition products. Product development practices evaluating physical properties and nutrient stability performance are reliant on blending parameters that deliver a uniform powder at both the pilot and commercial scale. Quantities of individual micronutrients in finished products are particularly critical for formulated infant foods. The two preliminary phases of this study focused on developing a simple, efficient method, specifically for a pilot scale ribbon blender, in which maximum homogeneity in fortified dairy-based powder blends could be reached. In phase one, a red iron oxide pigment powder was mixed throughout a white dairy powder and color homogeneity was measured by comparing L*a*b* color values from powder samples extracted from different areas of the ribbon blender. For phase two, sixteen similar fortified dairy blends were produced with varying ribbon blade shaft rpm, fill level, and blending durations according to a response surface method (RSM). The level of homogeneity of ferrous sulfate in the dairy blend was measured in these fortified mixtures to determine optimal blender parameters. After operating parameters were determined for uniform blending, phase three was enacted using these parameters. A comparison study of nutrient stability in fortified model non-agglomerated powder infant formula (PIF) and agglomerated whey protein concentrate (WPC) powder blends was executed to evaluate the degradative effect of microencapsulated ferrous sulfate (MFS) vs. unencapsulated ferrous sulfate (UFS) in these fortified dairy blends. The nutrient degradation rates of vitamins A, E and C in both PIF and WPC base powder, fortified with either MFS or UFS, were determined and compared during an accelerated eight-week stability study. Using p = 0.05, no statistically significant differences in vitamin degradation rates were observed when comparing independent spray-dried dairy-based blends containing unencapsulated or microencapsulated ferrous sulfate (using an encapsulating composition of 60% stearic acid) during eight weeks of accelerated shelf-life storage conditions (37 °C with a 75% relative humidity, RH). Of note, the degradation rates of vitamins A and E in blends containing PIF and UFS were more rapid than the control and suggestively significantly different (p = 0.07).
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Tuma, Maria Angela Figueiredo. "Avaliação do consumo de vitamina A por gestantes assistidas em Centro de Saúde de Catanduva-SP /." Araraquara : [s.n.], 2005. http://hdl.handle.net/11449/88669.

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Orientador: Maria José Roncada
Resumo: Este estudo avaliou a ingestão da vitamina A em gestantes que realizavam acompanhamento pré-natal em centro de Saúde de Catanduva, SP a adequação utilizou os critérios propostos pela DRI (Dietary Reference Intakes) de vitamina A, de acordo com as recomendações para EAR (estimated average requirement) de 550µg ER e da UL (tolerable upper intake level) de 3000µg ER. Foram estudadas setenta e duas gestantes, com idade entre 19 e 37 anos, em diferentes estágios da gestação. Para avaliação da ingestão dos alimentos fontes foi utilizado o inquérito dietético simplificado proposto pelo IVACG (International Vitamin A Consultative Group), já validado. O consumo de alimentos fortificados, de suplementos vitaminicos com vitamina A e os possíveis tabus e aversões alimentares atribuidos aos alimentos fontes de vitamina A também foram avaliados, utilizando-se questionários específicos...(Resumo completo, clicar acesso eletrônico abaixo)
Mestre
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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
Department of Human Nutrition
Kadri Koppel
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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Books on the topic "Fortified foods"

1

Margulies, Phillip. The fortified foods market. [New York]: Kalorama Information, 2000.

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Rychlik, Michael, ed. Fortified Foods with Vitamins. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634156.

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

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

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

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

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National Institute of Cholera & Enteric Diseases (India) and Indian Council of Medical Research, eds. Probiotic foods in health and disease. Boca Raton, FL: CRC Press, 2011.

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Venugopal, V. Marine products for healthcare: Functional and bioactive nutraceutical compounds from the ocean. Boca Raton: Taylor & Francis, 2009.

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Winter, Ruth. A consumer's guide to medicines in food: Nutraceuticals that help prevent and treat physical and emotional illnesses. New York: Crown Trade Paperbacks, 1995.

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Flour and breads and their fortification in health and disease prevention. Amsterdam: Elsevier/Academic Press, 2011.

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Book chapters on the topic "Fortified foods"

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Ahmed, Sameh, Naoya Kishikawa, Kaname Ohyama, and Naotaka Kuroda. "Quantitation of Vitamin K in Foods." In Fortified Foods with Vitamins, 237–55. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634156.ch18.

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O'Kane, Anthony, and Lennart Wahlström. "Biosensors in Vitamin Analysis of Foods." In Fortified Foods with Vitamins, 65–75. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634156.ch4.

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Böhm, Volker. "Analysis of Carotenoids." In Fortified Foods with Vitamins, 199–210. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634156.ch15.

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Rychlik, Michael. "Stable Isotope Dilution Assays in Vitamin Analysis-A Review of Principles and Applications." In Fortified Foods with Vitamins, 1–19. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634156.ch1.

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Rychlik, Michael, and Dora Roth-Meier. "Studies on New Folates in Fortified Foods and Assessment of Their Bioavailability and Bioactivity." In Fortified Foods with Vitamins, 143–54. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634156.ch11.

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Chen, Bo, and Da-Jin Yang. "Analysis of Vitamin B12 by HPLC." In Fortified Foods with Vitamins, 155–64. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634156.ch12.

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Watanabe, Fumio, and Yukinori Yabuta. "Microbiological Detection of Vitamin B12 and Other Vitamins." In Fortified Foods with Vitamins, 165–71. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634156.ch13.

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Gentili, Alessandra, and Fulvia Caretti. "Multimethod for Water-Soluble Vitamins in Foods by Using LC-MS." In Fortified Foods with Vitamins, 173–98. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634156.ch14.

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Weber, Wolfgang, Sabine Mönch, Michael Rychlik, and Sylvia Stengl. "Quantitation of Vitamins Using Microbiological Assays in Microtiter Formats." In Fortified Foods with Vitamins, 37–64. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634156.ch3.

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Rychlik, Michael. "International Perspectives in Vitamin Analysis and Legislation in Vitamin Fortification." In Fortified Foods with Vitamins, 77–87. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634156.ch5.

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Conference papers on the topic "Fortified foods"

1

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. Valencia: 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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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. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060670.

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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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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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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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