Article
Nutrition & Dietetics
Faiz-ul-Hassan Shah, Mian Kamran Sharif, Zulfiqar Ahmad, Adnan Amjad, Muhammad Sameem Javed, Raheel Suleman, Dur-e-Shahwar Sattar, Muhammad Amir, Muhammad Junaid Anwar
Summary: This study focused on developing protein- and dietary fiber-enriched, micronutrient-fortified corn snacks using extrusion technology. The results showed that corn snacks with 40/100 g soy flour had the best nutrient profile, with a maximum increase in protein and fiber. The study also found that 100 g of corn snacks could provide a significant percentage of the recommended daily intake for iron, zinc, vitamin A, and vitamin C.
FRONTIERS IN NUTRITION
(2022)
Article
Agriculture, Multidisciplinary
Giada Rainero, Federico Bianchi, Corrado Rizzi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato
Summary: Fortifying baked goods with grape pomace improves nutritional values and changes rheology of dough and technological properties of breadsticks, while maintaining good sensory acceptability.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Siddharth Vishwakarma, Shubham Mandliya, Chandrakant Genu Dalbhagat, Jayshree Majumdar, Hari Niwas Mishra
Summary: Food-to-food fortification is a technique to increase the micronutrient content of foods, and this study explored the fortification of rice noodles with marjoram leaf powder (MLP) through extrusion processing. The addition of MLP significantly increased the levels of iron, calcium, protein, and fiber in the fortified noodles. However, it slightly affected the rheological, textural, and color properties of the noodles. The sensory analysis showed that noodles fortified with 2-4% MLP had higher acceptability compared to other samples.
Review
Nutrition & Dietetics
Euisun Pyo, Becky L. Tsang, Megan E. Parker
Summary: This systematic review examines the micronutrient retention, organoleptic properties, and acceptability of fortified rice. The review finds that extrusion and coating fortification technologies show comparable results in terms of retention, organoleptic properties, and acceptability. Cooking fortified rice in excess water leads to increased micronutrient loss. Fortified rice with ferric pyrophosphate, zinc oxide, or zinc sulfate perform the best in all outcomes evaluated.
Article
Nutrition & Dietetics
Mamta Dass, Jolene Nyako, Charles Tortoe, Nadia Fanou-Fogny, Eunice Nago, Joseph Hounhouigan, Jacques Berger, Frank Wieringa, Valerie Greffeuille
Summary: The study evaluated the impact of micronutrient interventions in Benin and Ghana on micronutrient intake in women of reproductive age, finding that basic diets contributed poorly and fortification and supplementation played a key role in meeting vitamin A and iron/folate requirements, with a risk of excess intakes.
Article
Food Science & Technology
Alexa Perez-Alva, Diana K. Baigts-Allende, Melissa A. Ramirez-Rodrigues, Milena M. Ramirez-Rodrigues
Summary: This study analyzed the impact of incorporating Macrocystis pyrifera into yellow, blue, and red maize masa and tortillas. The addition of seaweed led to changes in nutritional composition, mineral content, color, texture, total phenolic compounds, and antioxidant capacity of the masa and tortillas.
Article
Food Science & Technology
Dallin M. Hardy, Oscar A. Pike, Bradley J. Taylor, Michael L. Dunn
Summary: The effects of holding time before cooling, cooling method, and light or dark refrigerated storage on the stability of vitamins in fortified and unfortified soymilk were investigated. Vitamin C loss and vitamin A isomerization occurred during hot holding after fortification, while cooling and refrigerated storage had varying effects on different vitamins. A sensory panel study showed no significant preferences between fortified and unfortified soymilk, except for color.
FOOD SCIENCE & NUTRITION
(2023)
Article
Nutrition & Dietetics
Marjolein H. de Jong, Eline L. Nawijn, Janneke Verkaik-Kloosterman
Summary: Fortified fats in the Netherlands contribute to higher vitamin A and D intakes among users compared to non-users. The study also found that users have higher habitual intakes of other micronutrients voluntarily added to fats.
EUROPEAN JOURNAL OF NUTRITION
(2022)
Article
Food Science & Technology
Oluranti M. Lawal, Louka van Stuijvenberg, Nienke Boon, Olugbenga Awolu, Vincenzo Fogliano, Anita R. Linnemann
Summary: The addition of amaranth leaf powder significantly enhanced the dietary fiber and protein content of cassava pasta, while also increasing antioxidant capacity. Yellow cassava-amaranth pasta showed higher levels of beta-carotene, iron, and zinc. Furthermore, the inclusion of amaranth leaf powder reduced cooking time and gruel solid loss, benefiting consumers.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Chemistry, Applied
Mathilde Cancalon, Youna M. Hemery, Nathalie Barouh, Bruno Barea, Claire Berton-Carabin, Lucie Birault, Erwann Durand, Pierre Villeneuve, Claire Bourlieu-Lacanal
Summary: This study aimed to improve the nutritional profile and oxidative stability of infant follow-on formulas (IFF) fortified with docosahexaenoic acid (DHA). Model IFF were formulated using different lipid and emulsifier sources. It was found that red palm oil and dairy fat with dairy phospholipids had improved oxidative stability, likely due to the presence of compounds such as carotenoids and sphingomyelin acting synergistically with tocopherols. Incorporating dairy lipids and carotenoids into DHA-enriched IFF compositions seems promising to enhance their stability and nutritional quality.
Article
Nutrition & Dietetics
Anthea Christoforou, Sheida Norsen, Jodi Bernstein, Mary L'Abbe
Summary: Foods with voluntary nutritional additions are a fast-growing sector of the global food industry, and in Canada, concerns have been raised about the potential negative impacts on population health due to high nutrient levels and poor nutrient profiles in these foods. Further investigation is needed to understand consumer attitudes towards these products.
Article
Food Science & Technology
Aouatif Benali, Youness En-nahli, Younes Noutfia, Adil Elbaouchi, Mohammed Rachid Kabbour, Fatima Gaboun, El Haj El Maadoudi, Nadia Benbrahim, Mona Taghouti, Mohammed Ouhssine, Shiv Kumar
Summary: This study optimized the nutritional and technological qualities of a wheat-chickpea flour blend by incorporating milk powder, with the optimal blend consisting of 60% wheat, 24% chickpea, and 16% milk powder. The farinographic parameters of the optimal dough blend were comparable to those of the control dough, maintaining bread-making quality. Bread made from the optimal blend showed no significant difference in crumb and chewiness compared to wheat flour, with improved appearance, crust, aroma, and taste.
Article
Plant Sciences
Hlalanathi Sibiya, Prashant Bhagwat, Ayodeji Amobonye, Santhosh Pillai
Summary: In this study, soybean and flaxseed were added to the fermented cereal-based South African beverage, mahewu, to improve its nutritional value and health benefits. The addition of soybean and flaxseed enhanced the protein, fat, micro-nutrients, phenolic content, and antioxidant activity of the beverage. It also improved the rheological behavior, syneresis, color profile, and sensory characteristics of the beverage. This research provides a foundation for developing nutritionally rich combinations of staple foods.
SOUTH AFRICAN JOURNAL OF BOTANY
(2022)
Article
Environmental Sciences
Sviatlana Pankavec, Jerzy Falandysz, Izabela Komorowicz, Anetta Hanc, Danuta Baralkiewicz, Alwyn R. Fernandes
Summary: This study investigated the enrichment of lithium in white Agaricus bisporus mushrooms using Li2CO3 solutions, finding that increasing lithium concentration led to a dose-dependent accumulation in the mushrooms, but excessively high fortification levels had detrimental effects on fruitification.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Review
Engineering, Chemical
Dariusz Dziki
Summary: Wheat pasta, a popular cereal product, is being increasingly fortified with plant and animal raw materials to enhance its nutritional value, cooking quality, and antioxidant properties, in response to the growing consumer demand for healthy foods. Researchers and food producers are showing interest in developing functional wheat pasta products to meet the market trends.