Fortification of Bakery Dr Madhavan Nair

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Fortification of bakery productsFortification of bakery products

K. Madhavan Nair, PhD

Scientist E

Micronutrient research groupDepartment of Biophysics

National Institute of Nutrition (ICMR)


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Bakery Products

Definition : Bakery products, whichinclude bread, rolls, cookies, pies, pastries,

and muffins, are usually prepared fromflour or meal derived from some form of

grain and cooked by dry heat process ,

especially in some kind of oven.

Encyclopdia Britannica Online:

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


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Bakery Industry in India

The largest of the food industries with an annual turnover ofabout 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, WestBengal, Andhra Pradesh, Karnataka and Uttar Pradesh.

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

Development Commisioner (MSME) Ministry of Micro , Small and Medium

Enterprises . Government of India.


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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.


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Rationale for micronutrient fortificationRationale 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 andconsumption is very high

Intake is particularly high in low income /rural population

% DEVIATION F OM SUGGESTED INTAKE (ADULTMEN, MODE ATE ACTIVITY)

-80

-60

-40

-20

0

20

40

C&

M

P&

L

VEG.

F

U

NUT

S

NVE

G.

MILK

FAT

S

%D

EV

IATI

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


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% 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

EVIATIO

N

NNMB Technical Report

No.24 ,

Diet and nutritional status of population--,

2006

Micronutrient deficiency in India

Do not occur in isolation but rather concurrently


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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.


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Why fortify bakery products withWhy fortify bakery products with

micronutrients ?micronutrients ?DemeritsDemerits Baked products are notBaked products are not

consumed by largeconsumed by largeproportion of populationproportion of population

They are not consumed on aThey are not consumed on aregular basis, in adequate andregular basis, in adequate andconsistent amountsconsistent amounts

MeritsMerits

Easy reach to specific targetEasy reach to specific targetgroupgroup

They can be centrallyThey can be centrally

processedprocessed Low cost technologyLow cost technology-- premixpremix

addition relatively easily andaddition relatively easily andensure an even distributionensure an even distribution

within batcheswithin batches

Are used relatively soon afterAre used relatively soon afterproduction, thus having betterproduction, thus having bettervitamin retention and lesservitamin retention and lessersensory changes due to thesensory changes due to theneed for only a small overageneed for only a small overage


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Bakery Fortification : It can be TargetBakery Fortification : It can be Target

Fortification or Market Driven FortificationFortification or Market Driven Fortification

WHO/FAO, Guidelines on foodWHO/FAO, Guidelines on food

fortification with micronutrients. 2006.fortification with 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


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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.


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Role of MicronutrientsHematopoiesis Iron, vitamin B12, folic acid,

vitamin A, vitamin E, vitaminC, 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.

CardiovascularHealth Vitamins B6, B12, folic acid Folic acid , Vitamins B6 and B12 reducehomocysteine 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.


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Setting Level of Fortification forSetting Level of Fortification for

Market Driven FortificationMarket Driven 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 guideline.*As UL is not defined in Indian context RDA can be used as a guideline.

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


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How Much to Add ?How Much to Add ?

Since bakery products do not form staple part of Indiandiet 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 levelsThe risk of excessive intakes that would be expected at different levels

of fortificationof fortification

Bioavailability of the selected fortificantBioavailability of the selected fortificant


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Other Factors To Consider WhenOther Factors To Consider When

Deciding Fortification LevelDeciding Fortification Level

oo Safety limitsSafety limits

oo Technological limitsTechnological limits

oo Cost limitsCost limits


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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


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Premix Stage :Blending ingredients with differentparticle 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 itproperly into a finished products matrix

Baking Process : Several fortificants like calcium pose

rising challenges in products like bread and muffins bydisrupting 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


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Challenges for the FortificantChallenges for the Fortificant

Processing lossesProcessing losses

Though mineral salts are relatively stable to heatThough mineral salts are relatively stable to heat

treatments , vitamins are heat labile .treatments , vitamins are heat labile . Heat degradation of folic acid during baking isHeat degradation of folic acid during baking is

between 21.9 per cent and 32.1 per centbetween 21.9 per cent and 32.1 per cent

Anderson et al . Internat JFood Sci TechnolAnderson et al . Internat JFood Sci TechnolPublished online ahead of print: 10.1111/j.1365Published online ahead of print: 10.1111/j.1365--2621.2010.02226.x2621.2010.02226.x


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Nutrient Interactions in Multiple Fortification

In Food Matrix At Physiological Level

Positive Negative Positive Negative

Vit D-fat

Vit A-fatIron-Iodide

Iron-Vit C

Vit D-Fat

Iron V

it AVit A-fat

Iron-Ca

Iron-Zn


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BioavailabilityBioavailability

Factors affecting bioavailability of nutrientsFactors affecting bioavailability of nutrients Stability and solubility of the fortificant at highStability and solubility of the fortificant at high

(intestinal) pH

(intestinal) pH

-- Example Vitamin D, Iron , calciumExample Vitamin D, Iron , calcium

Interaction with food matrix : Inhibitors like phytatesInteraction with food matrix : Inhibitors like phytatescombine with minerals and renders them insolublecombine with minerals and renders them insoluble

Emerging evidence : Products of maillard reactionEmerging 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, bakingCertain bakery additives like vanilla , chocolate, baking

powder have the potential to inhibit bioavailability .powder have the potential to inhibit bioavailability .


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BioavailabilityBioavailabilityRole of processing :

In the process of bread making phytic acid decreases due to action ofIn 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 variesReduction in phytic acid content in different bread types varies

between 13between 13--100%.100%.

Lopez et al . J Agric Food Chem (2001), 49: 2657Lopez et al . J Agric Food Chem (2001), 49: 26572662.2662.


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Maillard ReactionMaillard Reaction

Processing of foods rich inProcessing of foods rich inprotein and carbohydratesprotein and carbohydratesand/or fat favors theand/or fat favors thedevelopment of Maillarddevelopment of MaillardReaction and the formation ofReaction and the formation ofbrowning products , whichbrowning products , which

can improve food palatabilitycan improve food palatability

The final product of theThe final product of thereaction are high molecularreaction are high molecularweight colored compounds,weight colored compounds,MelanoidinsMelanoidins..

Melanoidins have ability toMelanoidins have ability tocomplex iron.complex iron.

Studies have shown that itStudies have shown that itreduces iron bioavailability inreduces iron bioavailability inadolescent malesadolescent males ..

Garcia et al. Mol Nutr Food Res(2009) 53(12): 1551Garcia et al. Mol Nutr Food Res(2009) 53(12): 155115601560


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Vanilla as Inhibitor ?Vanilla as Inhibitor ?

Vanilla extracts contain appreciable amounts ofVanilla extracts contain appreciable amounts of

iron binding polyphenols thus it may be airon binding polyphenols thus it may be a

potential inhibitorpotential inhibitor


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Chocolate as Inhibitor ?Chocolate as Inhibitor ?

Chocolate contains alkaloids such asChocolate contains alkaloids such as

theobromine and phenethylaminetheobromine and phenethylamine

Binding of theobromine onto transferrin couldBinding of theobromine onto transferrin couldprobably inhibit or block the receptor site forprobably inhibit or block the receptor site for

iron.iron.

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


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Innovations to overcome challengesInnovations to overcome challenges M

icroencapsulationM

icroencapsulation to improve nutrient availabilityto improve nutrient availability

Beadlet TechnologyBeadlet Technology : For Vitamins highly susceptible to oxidation: For Vitamins highly susceptible to oxidationthis technology crossthis technology cross--links the vitamin inside a gelatinlinks the vitamin inside a gelatin--based matrix,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 palmitatelike ascorbyl palmitate

Miret J Agric Food Chem (2010) , 58(2): 1327Miret J Agric Food Chem (2010) , 58(2): 1327--3232Pizzaro et al. AJCN, 2006. 84, No. 4, 830Pizzaro et al. AJCN, 2006. 84, No. 4, 830--834,834,


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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 healthimpact of fortification of bakery products.

Implementation of such new initiative should

complement the existing strategies in the region.


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Fortification of Bakery Dr Madhavan Nair