99E-9 |
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D. ERCILI, Food Engineering, Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Dept. of Food Engineering ITU / Maslak, Istanbul, 34469, Turkey and M. H. Boyacioglu, Food Engineering Department, Istanbul Technical University, Maslak, Istanbul, 34469, Turkey. Nutritional deficiencies affect more than a third of the world's population, resulting in anemia, poorly developed immune systems and mental retardation. The health consequences of these deficiencies include learning disabilities, reduced working capacity, illness and premature death. There are various ways to increase daily micronutrient intake including use of tablets or improved agricultural practices. Besides all, fortification of food staples, it is flour for most of the world, has been shown to be the most cost-effective and simple way to deliver micronutrients to all sections of the population. As bread is the staple food in Turkey, we are trying to prepare an appropriate flour fortification program regarding the nutritional deficiencies of Turkish population. Objective is to add B group vitamins (B1, B2, B6 and folic acid), iron and zinc in 3 different doses and analyze the retentions after bread processing. Optimization of the doses to fulfill the deficiencies is aimed. Also losses during storage are determined for every micronutrient. Breads are processed according to traditional bread making techniques in Turkey. Micronutrient analysis are held by spectrophotometric methods for iron and zinc and microbiological assays for the vitamins. Sensory properties of the fortified breads are also tested by consumer panel. In Turkey, 44% of total daily energy intake is met by bread consumption. The adequate levels are expected to be parallel to international fortification levels (2.5 ppm for Thiamine, 4.0 ppm for Riboflavin, 1.5 ppm for Folic acid, 3.1 ppm for vit B6, 40 ppm for iron and 30 ppm for zinc) to meet about 50% of the RDA for the selected micronutrients. Fortification had no objectionable affects on sensory properties of bread. 82.9%, 60.7%, 15.7% of the population in Turkey is in High Risk group for riboflavin, vit B6 and zinc deficiencies respectively. 14.8%, 21.7% and 5.3% of the population have a Medium Risk for thiamine, folate and iron deficiencies respectively. Fortification of staple food bread should be considered as a national action.
Session 99E, Nutrition: General II
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