fortification of bakery products fortification of bakery products k. madhavan nair, phd scientist e...

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Fortification of bakery Fortification of bakery products products K. Madhavan Nair, PhD Scientist E Micronutrient research group Department of Biophysics National Institute of Nutrition (ICMR)

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Fortification of bakery Fortification of bakery productsproducts

K. Madhavan Nair, PhDScientist E

Micronutrient research groupDepartment of Biophysics

National Institute of Nutrition (ICMR)

Bakery Products

Definition : Bakery products, which include bread, rolls, cookies, pies, pastries, and muffins, are usually prepared from flour or meal derived from some form of grain and cooked by dry heat process , especially in some kind of oven.

Encyclopædia Britannica Online: http://www.britannica.com/EBchecked/topic/49547/bakery-product

Bakery Industry in India The largest of the food industries with an

annual turnover of about 700 million US$ The second largest producer of biscuits after

USA. The biscuit industry comprises of organized

and unorganised sectors. Bread and biscuits most popular - 80% of total

bakery products produced in the country. Mainly concentrated in the States of

Maharashtra, West Bengal, Andhra Pradesh, Karnataka and Uttar Pradesh.

The per capita consumption is very high in States like Maharashtra and West Bengal.

Development Commisioner (MSME) Ministry of Micro , Small and Medium Enterprises . Government of India.

Market Potential

Bakery products are the cheapest of the processed ready to eat products in the country.

Nearly 55% of the biscuits are consumed by rural sector.

The production of bakery products has increased from 5.19 lakh tonnes in 1975 to 18.95 lakh tonnes in 1990 recording four-fold increase in 15 years.

The growth rate is estimated at an average of 9.8% per annum.Development Commisioner (MSME) Ministry of Micro , Small and Medium Enterprises . Government of India.

Rationale for micronutrient fortification Rationale for micronutrient fortification of Bakery products in Indiaof Bakery products in India

Bakery products are cereal based Cereals are the major contributor of energy in Indian diets and

consumption is very high Intake is particularly high in low income /rural population

% DEVIATION FROM SUGGESTED INTAKE (ADULT MEN, MODERATE ACTIVITY)

-80

-60

-40

-20

0

20

40

C&

M

P&

L

VE

G.

FR

U

NU

TS

NV

EG

.

MIL

K

FA

TS

% D

EV

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ION

NNMB Technical Report No.24, Diet and nutritional status of population --, 2006

% DEVIATION FROM RDA 2010 (ADULT MEN, MODERATE ACTIVITY)

-60.00

-50.00

-40.00

-30.00

-20.00

-10.00

0.00

10.00

20.00

30.00

% D

EV

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NNMB Technical Report No.24, Diet and nutritional status of population --, 2006

Micronutrient deficiency in India

Do not occur in isolation but rather concurrently

Market Potential

Encouraging trends in consumption of bakery products by population of lower and middle income groups indicate vast scope for consideration of micronutrient enrichment of bakery products.

Why fortify bakery products Why fortify bakery products with micronutrients ?with micronutrients ?

DemeritsDemerits Baked products are Baked products are

not consumed by not consumed by large proportion of large proportion of populationpopulation

They are not They are not consumed on a consumed on a regular basis, in regular basis, in adequate and adequate and consistent amounts consistent amounts

Merits Merits Easy reach to specific Easy reach to specific

target group target group They can be centrally They can be centrally

processedprocessed Low cost technology- Low cost technology-

premix addition relatively premix addition relatively easily and ensure an easily and ensure an even distribution within even distribution within batchesbatches

Are used relatively soon Are used relatively soon after production, thus after production, thus having better vitamin having better vitamin retention and lesser retention and lesser sensory changes due to sensory changes due to the need for only a small the need for only a small overageoverage

Bakery Fortification : It can be Target Bakery Fortification : It can be Target Fortification or Market Driven FortificationFortification or Market Driven Fortification

WHO/FAO, Guidelines on food WHO/FAO, Guidelines on food fortification with fortification with micronutrients. 2006.micronutrients. 2006.

In targeted fortification- specific subgroups of the population rather than that of the population as whole.

Market driven fortification : Business oriented initiative

• To increase nutritional value and appeal to the health conscious consumer.

• Has potential to play positive role in public health but has been very modest in developing countries

• Expected to have an impact in the near future , largely as a natural consequence of increasing urbanization and availability of such foods

Choice of bakery products

The industry needs to determine:

• Identify products which are consumed by the majority in a given

population.

Selection of micronutrients ?

• Should be evidence based

• Multiple micronutrients may be required rather than iron alone for anemia control

• Vitamin D works with calcium.

Role of Micronutrients Hematopoiesis Iron, vitamin B12, folic acid,

vitamin A, vitamin E, vitamin C, riboflavin, Pantothenic acid, vitamin B6, zinc,

Nutrients like Vitamin C and A enhance dietary iron absorption.

Bone Health Zinc, Vitamin D, boron, Cu calcium absorption. Zinc, iron , boron, copper helps certain enzymes

Immune Functions

vitamin A , vitamin E , vitamin B6, vitamin C, Zn.

functioning of immune cells. particularly T helper cell

Cognitive Functions

Iron, zinc, vitamin E, C and B and Omega-3 fatty acids Like DHA

neurotransmitter, synaptic transmission, membrane fluidity and signal-transduction, protect membranes from lipid peroxidation and affect synaptic plasticity.

Cardiovascular Health

Vitamins B6, B12, folic acid Folic acid , Vitamins B6 and B12 reduce homocysteine levels

Insulin Action Chromium , zinc, vitamin C and E.

required for the synthesis of chromodulin, a molecule that also potentiates the action of insulin .Antioxidant vitamins C and E diminish protein glycoxidations.

Setting Level of Setting Level of Fortification for Market Fortification for Market

Driven FortificationDriven Fortification

Maximum micronutrient content per serving size

[ UL* - (Amt of micronutrient provided by the diet + amount of micronutrient provided by fortified foods in the context of an ongoing mass fortification programme) ]

Number of servings

=

*As UL is not defined in Indian context RDA can be used as a *As UL is not defined in Indian context RDA can be used as a guideline. guideline. WHO/FAO, Guidelines on food fortification with micronutrients. WHO/FAO, Guidelines on food fortification with micronutrients. 2006.2006.

How Much to Add ? How Much to Add ? Since bakery products do not form staple

part of Indian diet and their consumption is inconsistent , there can be no generalized formula to derive level of fortification (LoF).

LoF should be fixed for specific population and product based on :

Percent inadequacy in intake (below RDA)Percent inadequacy in intake (below RDA) of micronutrientof micronutrient

Usual consumption of the chosen food vehicle by this groupUsual consumption of the chosen food vehicle by this group

The risk of excessive intakes that would be expected at different levels The risk of excessive intakes that would be expected at different levels of fortificationof fortification

Bioavailability of the selected fortificantBioavailability of the selected fortificant

Other Factors To Consider Other Factors To Consider When Deciding When Deciding

Fortification Level Fortification Level o Safety limitsSafety limits

o Technological Technological limitslimits

o Cost limitsCost limits

Fortifying Bakery Products : Challenges

Challenges w.r.t. product:

•Interference during processing •Product acceptability

Challenges w.r.t. fortificant :Challenges w.r.t. fortificant :

•Processing lossesProcessing losses

•Nutrient interactionsNutrient interactions

•BioavailabilityBioavailability

Premix Stage :Blending ingredients with different particle sizes is that bulk density and variable particle sizes can lead to segregation.

For fat soluble nutrient like Vitamin D , it is necessary to have some fat and/or hydrocolloids to suspend it properly into a finished product’s matrix

Baking Process : Several fortificants like calcium pose rising challenges in products like bread and muffins by disrupting bubble formation stage.

Product Quality : Incorporating fortificant may lead to alteration in taste, texture , shelf life and thus over all product acceptability.

Challenges for the product

Challenges for the FortificantChallenges for the Fortificant

Processing losses Processing losses Though mineral salts are relatively Though mineral salts are relatively

stable to heat treatments , vitamins stable to heat treatments , vitamins are heat labile . are heat labile .

Heat degradation of folic acid during Heat degradation of folic acid during baking is between 21.9 per cent and baking is between 21.9 per cent and 32.1 per cent 32.1 per cent

Anderson et al . Internat J Food Sci TechnolAnderson et al . Internat J Food Sci TechnolPublished online ahead of print: 10.1111/j.1365-Published online ahead of print: 10.1111/j.1365-

2621.2010.02226.x2621.2010.02226.x

Nutrient Interactions in Multiple Fortification

In Food Matrix At Physiological Level

Positive Negative Positive Negative

Vit D-fatVit A-fat

Iron-Iodide

Iron-Vit CVit D-FatIron –Vit A Vit A-fat

Iron-CaIron-Zn

BioavailabilityBioavailability

Factors affecting bioavailability of Factors affecting bioavailability of nutrientsnutrients

Stability and solubility of the fortificant at high Stability and solubility of the fortificant at high (intestinal) pH - Example Vitamin D, Iron , calcium(intestinal) pH - Example Vitamin D, Iron , calcium

Interaction with food matrix : Inhibitors like phytates Interaction with food matrix : Inhibitors like phytates combine with minerals and renders them insolublecombine with minerals and renders them insoluble

Emerging evidence : Products of maillard reaction Emerging evidence : Products of maillard reaction reduce iron availability (Garcia et al , 2009)reduce iron availability (Garcia et al , 2009)

Certain bakery additives like vanilla , chocolate, Certain bakery additives like vanilla , chocolate, baking powder have the potential to inhibit baking powder have the potential to inhibit bioavailability .bioavailability .

BioavailabilityBioavailabilityRole of processing :

•In the process of bread making phytic acid decreases due to action of In the process of bread making phytic acid decreases due to action of phytases in the dough.phytases in the dough.

•Reduction in phytic acid content in different bread types varies between Reduction in phytic acid content in different bread types varies between 13-100%.13-100%.

Lopez et al . J Agric Food Chem (2001), 49: 2657–2662.Lopez et al . J Agric Food Chem (2001), 49: 2657–2662.

Maillard ReactionMaillard Reaction Processing of foods rich Processing of foods rich

in protein and in protein and carbohydrates and/or fat carbohydrates and/or fat favors the development favors the development of Maillard Reaction and of Maillard Reaction and the formation of the formation of browning products , browning products , which can improve food which can improve food palatabilitypalatability

The final product of the The final product of the reaction are high reaction are high molecular weight colored molecular weight colored compounds, compounds, MelanoidinsMelanoidins. .

Melanoidins have ability Melanoidins have ability to complex iron. to complex iron.

Studies have shown that Studies have shown that it reduces iron it reduces iron bioavailability in bioavailability in adolescent malesadolescent males . . Garcia et al. Mol Nutr Food Res(2009) 53(12): Garcia et al. Mol Nutr Food Res(2009) 53(12):

1551–15601551–1560

Vanilla as Inhibitor ? Vanilla as Inhibitor ?

Vanilla extracts contain appreciable Vanilla extracts contain appreciable amounts of iron binding polyphenols amounts of iron binding polyphenols thus it may be a potential inhibitorthus it may be a potential inhibitor

Chocolate as Inhibitor ?Chocolate as Inhibitor ?

Chocolate contains alkaloids such as Chocolate contains alkaloids such as theobromine and phenethylamine theobromine and phenethylamine

Binding of theobromine onto Binding of theobromine onto transferrin could probably inhibit or transferrin could probably inhibit or block the receptor site for iron.block the receptor site for iron.

Nwanjo et al . Internat J Hematology. 2007 Volume Nwanjo et al . Internat J Hematology. 2007 Volume 3 Number 23 Number 2

Innovations to overcome Innovations to overcome challenges challenges

MicroencapsulationMicroencapsulation to improve nutrient availability to improve nutrient availability

Beadlet TechnologyBeadlet Technology : For Vitamins highly susceptible to oxidation : For Vitamins highly susceptible to oxidation this technology cross-links the vitamin inside a gelatin-based matrix, this technology cross-links the vitamin inside a gelatin-based matrix, protecting it from oxidation. protecting it from oxidation.

Newer fortificants to combat inhibitorsNewer fortificants to combat inhibitors : Sodium iron chlorophyllin : Sodium iron chlorophyllin

Improved absorption promotersImproved absorption promoters like ascorbyl palmitate like ascorbyl palmitate

Miret J Agric Food Chem (2010) , 58(2): Miret J Agric Food Chem (2010) , 58(2): 1327-321327-32Pizzaro et al. AJCN, 2006. 84, No. 4, 830-Pizzaro et al. AJCN, 2006. 84, No. 4, 830-834, 834,

Conclusion• There is scope for bakery products as a

means of improving micronutrients of the needy population.

• Due importance should be given with respect to the food habits of the population, resources available in the region and the new technologies.

• Multiple micronutrient deficiencies can be addressed.

• The challenge is to create evidence for the public health impact of fortification of bakery products.

• Implementation of such new initiative should complement the existing strategies in the region.