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Fortification a step towards functional foods.

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Fortification a step towards functional foods.

  1. 1. 1
  2. 2. By, Ms: Ayeeshya Kolhar I.D. No: UHS17PGD223 Dept of Post Harvest Tech UNIVERSITY OF HORTICULTURAL SCIENCES BAGALKOT COLLEGE OF HORTICULTURE, BAGALKOT
  3. 3. “HEALTH IS A CONTROLLABLE GIFT” 5/10/2018
  4. 4. Source: World Health Organization (WHO) 5/10/2018 Fig.1: Underweight children in the developing countries (%) Usmani and Ahmad, 2017
  5. 5. Table 1. Extent of malnutrition among children, age 0-59 months in major states in India (%) States Stunted Severely Stunted Wasted Severely Wasted Underwei ght Severely Underweight AP 35.4 12.0 18.0 6.0 22.3 4.7 ASM 40.6 21.0 9.7 2.7 22.2 7.0 BR 49.4 26.1 13.1 3.9 37.1 14.7 GUJ 41.6 18.3 18.7 6.7 33.6 10.1 HAR 36.5 19.3 8.8 2.7 22.7 7.5 Kar 34.2 15.1 17.0 6.3 28.9 9.8 KER 19.4 8.0 15.5 5.4 18.5 5.7 MP 41.5 18.5 17.5 5.4 36.1 12.0 MAH 35.4 10.0 18.6 6.3 25.2 5.7 PUJ 30.5 13.1 8.7 3.2 16.0 4.3 RAJ 36.4 17.3 14.1 2.9 31.5 11.2 TN 23.3 9.3 19.0 6.3 23.3 6.1 UP 50.4 28.4 10.0 2.9 34.3 12.9 WB 34.7 12.8 15.3 3.9 30.0 8.9 5/10/2018 Usmani and Ahmad, 2017
  6. 6. Foodhabits Lifestyle Work load Stressfullife Busylife Junk foods Tastepreferences Imbalance d diet 5/10/2018
  7. 7. Major nutrients deficient in human beings http://www.who.int/nutrition/en
  8. 8. NUTRIENTS 5/10/2018 http://www.who.int/nutrition/en
  9. 9. 5/10/2018
  10. 10. Introduction Principles for fortification Classification: Functional components Seminar outline 5/10/2018 Case studies Conclusion
  11. 11. 5/10/2018 Definition Fortification means deliberately increasing the content of the essential micronutrients in the food so as to improve the nutritional quality of the food Fortification Fortified foods Foods to which extra nutrients have been added FSSAI, 2017
  12. 12. Functional foods Foods which are specially processed or formulated to satisfy particular dietary requirements which exist because of a particular physical or physiological condition or specific diseases and disorders and which are presented as such, wherein the composition of these foodstuffs must differ significantly from the composition of ordinary foods (FSSA, 2006) 5/10/2018 Improved state of health and well being / reduction of risk of disease
  13. 13. Importance of functional foods  Best tool to fit for global prevalence of micronutrient malnutrition  Improves public health  Generates employment and income  Provides balanced diet  Best suited for present lifestyle 5/10/2018 Mishra .,2016
  14. 14. Types of Food Fortification The 4 main methods of food fortification  Biofortification  Microbial Biofortification and synthetic biology  Commercial and industrial fortification  Home fortification 5/10/2018 Pant and Chinwan., 2014
  15. 15. Purpose of food fortification  Improve nutritional quality of food  Reduce nutritional disorders  Fortification for body building  Fortification for medical treatment 5/10/2018 Pant and Chinwan., 2014
  16. 16. Objectives • To maintain the nutritional quality of foods. • Keeping nutrients levels adequate to correct or prevent specific nutritional deficiencies in the population or in groups at risk of certain deficiencies. • To increase the added nutritional value of a product (commercial view). • To provide certain technological functions in food processing. 5/10/2018
  17. 17. Advantage of fortification  socially acceptable.  fast and broad.  organoleptic properties.  safest strategy  cost effective approach  marketing and distribution system.  readily visible.  In addition, fortification will reach secondly target risk groups, such as the elderly, the all and those who have an unbalanced diet. 5/10/2018
  18. 18. Limitations of fortification • A thorough knowledge of dietary habits and nutrient intake in the target group(s). • A complementary educational programme is required particularly when the fortification influences organoleptic characteristics of the food. • Food fortification is not the ultimate solution of a nutritional deficiency 5/10/2018
  19. 19. Criteria for fortification  Part of the regular daily diet  Provide an effective supplement  Not harmful to high consumers  Sensory properties  Cost should be economical 5/10/2018 FAO Food and nutrition ., 1996
  20. 20. Food fortification- Technology Food based strategies are most effective and sustainable approach to combat macro and micronutrients deficiencies. i. Selection of appropriate fortificant Target groups High consumers Affordable and available all year long Organoleptic properties ii. Technically and economically feasible FAO Food and nutrition ., 1996
  21. 21. Examples of fortified foods: • Milk with Vitamin D • Salt with Iodine • Fruit juice with Calcium • Water or toothpaste with fluoride • Flour with Folic Acid • Bread with Niacin 5/10/2018
  22. 22. 5/10/2018
  23. 23. Why food fortification?  Restoration of natural levels  Fortification above natural levels Infant foods Geriatric foods Products designed for weight control  Public health objectives  Self sufficient 5/10/2018
  24. 24. Table 2. Fortification programme around world Country Fortification Egypt Iron and Folic acid with bread South Africa Folic acid with maize meal and wheat flour China Iron with Soy sauce India Salt with iodine and Iron , Oil with Vit-A/E Atta with Folic acid and Iron, Juices with Vit C, Vit D, Calcium United States Iodine with salt Niacin with bread products 5/10/2018 :http://www.who.int/nutrition/en
  25. 25. General principles for fortification 1) Essential nutrients may be appropriately added to foods for the purpose of a) Preventing and reducing the risk of demonstrated deficiency b) One or more essential nutrients c) Health and nutritional quality of foods 2) If mandatory, it shall be based on severity and extent of public health need as demonstrated by accepted scientific evidence. 3) Fortification in staple food based on the directions of Government of India. 5/10/2018 FSSAI, 2017
  26. 26. 5/10/2018 Fig.2:Fortification programmes in India FSSAI, 2017
  27. 27. Balance diet  A diet which provide all the essential nutrient in sufficient quantities to meet the need of an individual is an adequate and balance diet.  RDA ( recommended dietary allowance is the estimates of intake of nutrients , in which population groups need to consume to meet the physiological needs of all persons in the group. 5/10/2018
  28. 28. 5/10/2018 Table 3:Recommended dietary allowance for various age of Indians
  29. 29. Why do we need fortified foods?  Increased health and diet  Illness and disease/disorder  Present lifestyle  Public health intervention  Replace lost nutrients  Nutritional equivalence  Appropriate vitamin and minerals 5/10/2018
  30. 30. Approaches to Fortified Foods  Product Formulation  Novel Processing  Modification of Raw Materials 5/10/2018
  31. 31. Table 3. Classification of functional components Sl. No Class Example 1 Inorganic mineral supplements Minerals 2 Probiotics Helpful bacteria 3 Prebiotics Digestive enzymes 4 Dietary fibers Fibers 5 Antioxidants Natural antioxidants 6 Phytochemicals Fatty acids Omega3 fatty acids Phenolics Wine and tea phenols Lipids Sphingolipids Proteins Soy proteins 7 Herbs Herbal drinks 5/10/2018 Abuajah et.al.,2014
  32. 32. Inorganic mineral supplements 5/10/2018
  33. 33. 5/10/2018
  34. 34. 5/10/2018
  35. 35. Fortification of orange juice with vitamin D: a novel approach for enhancing vitamin D nutritional health Tangpricha et. al., (2003) Case study – 1 Department of Medicine, Boston University School of Medicine, Boston. American Society for Clinical Nutrition 2;77:1478–83. 5/10/2018
  36. 36. Subject and Methods • All study subjects gave written informed consent for participation in the studies. • Subjects: Thirty adults with an average age of range : 22–60 y) were recruited for this study. • Protocol : The orange juice was given to each subject . One group consumed 240 mL orange juice fortified with 350 mg Ca and the other group consumed 240 mL orange juice fortified with 350 mg Ca and 1000 IU vitamin D3, daily for 12 wk. • A blood sample was obtained weekly from each subject for measurement of serum 25(OH)D. 5/10/2018 Tangpricha et. al., (2003)
  37. 37. 5/10/2018 Fig. 3: Serum 25-hydroxyvitamin D [25(OH)D] concentrations in subjects who ingested vitamin D–fortified orange juice at concentration of 1000 IU ( ▄ ) and unfortified orange juice (●) Tangpricha et. al., (2003)
  38. 38. Inference  The subjects who consumed the vitamin D3–fortified orange juice had significantly higher 25(OH)D concentrations at the end of the study compared with the control subjects and also had greater increases from baseline 25(OH)D concentrations. 5/10/2018 Tangpricha et. al., (2003)
  39. 39. Studies on Preparation of Fortified Sapota-Papaya Fruit Bar Kumar et al., ( 2012) Case study – 2 Nutrition & Food Sciences 2012 2 (6) 1-3. Objective: To study the effect of skim milk powder on nutritional quality of sapota- papaya fruit bar5/10/2018
  40. 40. Materials and Methods Development of fruit bar : fruits are procured from the local market for the development of fruit bar. Pulp was extracted from the peeled fruits with the help of pulper. To the boiled pulp Sugar(50%),Pectin (2.5%), Citric acid (1%), Maltodextrin (1%) and SMP(0- 6%) were added and it was heated enough to form homogenous mixture. The mixture was poured into Aluminium trays (smeared with butter) in thin layer (0.5-1 cm) and dried at 60 ± 2°C for 10-12 h intray drier 5/10/2018 Kumar et al., ( 2012)
  41. 41. Table 4: Optimization of ingredients in fruit bar. Ingredients A B C D E Sapota pulp (g) 100 80 70 60 50 Papaya pulp (g) 00 20 30 40 50 Pectin (g) 0.90 1.20 1.50 1.80 2.10 Skim Milk Powder(g) 2 4 6 8 10 5/10/2018 Kumar et al., ( 2012)
  42. 42. Table5: Optimization of sapota:papaya pulp combination of fruit bar by organoleptic evaluation 5/10/2018 Parameter F (100:00) G (80:20) H(70:30) I (60:40) J (50:50) Colour 5.8 ± 1.16 5.9 ± 0.49 6.8 ± 0.74 7.2 ± 0.74 8.4 ± 0.49 Flavour 6.2 ± 0.74 6.4 ± 0.80 7 ± 0.63 7.1 ± 0.66 8.2 ± 0.67 Texture 6.1 ± 0.20 6.7 ± 0.40 6.6 ± 0.80 7.2 ± 0.67 8.1 ± 0.58 Taste 6 ± 0.00 6.5 ± 0.77 7.3 ± 0.40 7 ± 0.63 8.4 ± 0.37 Chewability 5.6 ± 0.49 6.1 ± 0.73 7.3 ± 0.60 7.4 ± 0.49 8.6 ± 0.37 Overall acceptability 5.94 ± 0.32 6.32 ± 0.39 7 ± 0.14 7.18 ± 0.45 8.34 ± 0.41 Kumar et al., ( 2012)
  43. 43. Figure 6: Optimization of SMP content of fruit bar by organoleptic evaluation. 5/10/2018 Parameter K(2%SMP) L(4%SMP) M(6%SMP) N(8%SMP) O (10%:SMP) Colour 7.9 ± 0.49 8 ± 0.63 8.7 ± 0.40 6.2 ± 0.40 4.4 ± 0.80 Flavour 6.9 ± 1.02 7.4 ± 0.37 8.3 ± 0.40 6.8 ± 1.16 4.8 ± 0.74 Texture 6.8 ± 0.40 7.9 ± 0.20 8.4 ± 0.37 6 ± 1.09 5 ± 0.89 Taste 7.1 ± 0.66 8 ± 0.31 8.7 ± 0.24 6.1 ± 0.66 5.3 ± 1.16 Chewability 6.9 ± 0.80 8.2 ± 0.24 8.6 ± 0.37 6.4 ± 0.58 4.8 ± 0.74 Overall acceptability 7.12 ± 0.41 7.9 ± 0.22 8.54 ± 0.16 6.3 ± 0.64 4.86 ± 0.52 SMP – Skim milk powder) Kumar et al., ( 2012)
  44. 44. Table 7. Effect of SMP fortification on quality of sapota- papaya fruit bar Parameter K(0%SMP) K(2%SMP) L(4%SMP) M(6%SMP) Moisture (%) 15.91 15.55 15.87 14.64 Protein (%) 0.87 1.17 1.61 1.85 Fat (%) 3.08 3.01 3.04 2.9 Total Ash (%) 2.2 2.31 2.40 2.47 Crude Fiber (%) 10.22 11 12.02 12.08 Carbohydrate (%) 77.94 77.96 77.08 78.14 Total sugar (%) 15.51 16.21 16.49 16.97 Reducing sugar (%) 6.93 8.57 8.91 9.41 Non-reducing sugar % 8.58 7.64 7.58 7.56 Ascorbic Acid (mg/100g) 171 178 184 205 Total Energy (Kcal) 342.96 343.61 342.12 346.06 5/10/2018 Kumar et al., ( 2012)
  45. 45. Inference  With regards to the organoleptic qualities, all the fortified fruit bar were excellent with nutritional quality particularly protein, fat, crude fibre and calorie content increased with increasing SMP (0-6%) in fruit bar.  Supplementing the value added sapota-papaya fruit bar to preschool children and adolescents will be a promising effort to reduce malnutrition. 5/10/2018 Kumar et al., ( 2012)
  46. 46. Effectiveness of Some Fortified Nutritional Products with Sun Dried Banana Peels on Moody Status of Faculty Education Students in Nujran Gouda. ( 2017) Case study – 3 Department of Home Economics, Fayoum University, Fayoum, Egypt Objective: To know effectiveness of some fortified nutritional products with dried banana peels on moody status of faculty of education students. 5/10/2018
  47. 47. Materials and Methods Materials Banana peels. Wheat flour extraction (70% to 72%). White sugar, salt, butter, eggs.  Thirty students from faculty of education. Sensory evaluation. 5/10/2018 Gouda. ( 2017)
  48. 48. Preparation of raw materials • Banana peels powder • Preparation of supplemented products with banana peels  Three types of food products (Cake, Biscuit and cookies) were supplemented with dried banana peels (DBP) at level (20%).  Formulas consisted of 80 and 100 gm of flour, 25 gm sugar, one egg and 25 gm butter, half cup milk,  Replaced 20% wheat flour (WF) with 20% DBP (Dried Banana Peels).  Flour and other ingredients were mixed and the dough at room temperature for 15 min, it was leaved 10 minutes, formed, and baked at 200°C for 10 minutes in an electric oven 5/10/2018 Gouda. ( 2017)
  49. 49. Samples Matters Cake Biscuit Cookies Formula 1 (0) Formula 2 (20%) Formula 1 (0) Formula 2 (20%) Formula 1 (0) Formula 2 (20% ) WF (g) 100 80 100 80 100 80 BP (g) 0 20 0 20 0 20 Butter (g) 25 25 25 25 25 25 Sugar (g) 25 25 25 25 25 25 Salt (g) 5 5 5 5 5 5 Milk (ml) 50 50 0 0 0 0 Eggs 1 1 1 1 1 1 Vanilla (g) 5 5 5 5 5 5 Baking powder (g) 7 7 7 7 7 7 WF( wheat flour) , BP ( banana peel) 5/10/2018 Table 8: Formulas of (Cake, biscuit and cookies) at level (20%) of DBP(g/100 g) Gouda. ( 2017)
  50. 50. 5/10/2018 Fig 1: Sample of control cake and fortified with (20%) banana peels. Fig 2: Sample of control biscuit and fortified with 20% banana peels Fig 3: Sample of control cookies and fortified with 20% banana peels
  51. 51. Table 9: Mean values of sensory evaluation of supplemented products with DBP and control sample Sensory evaluation Samples Cake Biscuit Cookies Control Fortified cake with 20% Control Fortified Biscuit with 20% Control Fortified Cookies with 20% Taste 4.5 5 4.5 5 5 5 Color of crust 5 4.5 5 4.5 5 5 Color of pulp 5 5 4.5 5 5 4.5 Flavor 4.5 5 5 4.5 5 5 Texture 5 5 5 4.5 4.5 5 Overall acceptability 4 4.5 4 4.5 4.5 4.5 Mean 4.8 5.9 4.8 4.7 5.9 4.7 5/10/2018 Gouda. ( 2017)
  52. 52. Table 10: Chemical analysis of WF, BF and BP (g/100 gm). Parameters WF gm/100 gm (70-72 extraction) BF gm/100 gm BP gm/100 gm Crude Protein 11.3 ± 0.2 1.07 ± 0.18 7.21 ± 0.34 Crude Fat 2.16 ± 0.3 0.35 ± 0.3 4.78 ± 0.91 Carbohydrate 85.84 ± 0.4 95.44 ± 2.1 86.7 ± 0.25 Crude fiber 0.43 ± 0.1 2.57 ± 0.6 43.38 ± 0.05 Total ash 0.7 ± 0.11 3.14 ± 1.96 1.31 ± 1.07 Moisture content 13.3 ± 0.2 67.45 ± 1.2 6.67 ± 1.08 5/10/2018 Gouda. ( 2017)
  53. 53. Table 11: Chemical analysis of vitamins in BP compared with BF. Vitamins Banana fruit Banana peel Vit. A (µg/100 g) 93.65 ± 0.8 9.074 ± 1.4 Vit. B1 (mg/g) 0.079 ± 0.03 0.65 ± 0.13 Vit. B6 (mg/g) 0.362 ± 0.04 1.38 ± 0.17 Vit. C (ppm) 9.1 ± 0.6 129.78 ± 5.7 Vit. E (mg/g) 0.317 ± 0.1 0.26 ± 0.11 5/10/2018 Gouda. ( 2017)
  54. 54. Table 12: Minerals content in BP (mg/100 g) compared to BF. Minerals BF(mg/100 g) BP (mg/100 g) Potassium 356 ± 5.11 63.51 ± 0.17 Calcium 5.23 ± 0.74 15.66 ± 0.38 Sodium 1.03 ± 0.01 21.45 ± 0.24 Iron 0.27 ± 0.27 0.17 ± 0.11 Magnesium 26.51 ± 2.8 67.87 ± 0.41 phosphorus 23 ± 1.4 41.08 ± 1.7 5/10/2018
  55. 55. Table 13: Chemical analysis of total antioxidants and total phenolic compounds in BP compared with banana fruit. Parameters BF mg/100 g BP mg/100 g Total antioxidants 37.98 ± 2.89 91.05 ± 1.69 Total phenolic 43.96 ± 0.3 65.36 ± 1.53 5/10/2018 Gouda. ( 2017)
  56. 56. Inference  Banana peel is rich in minerals such as (K, P, Ca, Fe and Mg), vitamins (A, B complex, E and C).banana peels could be used as supplementing of some bakery products to improve nutritional quality, mood and treatment depression.  the sensory evaluation of supplemented food (Cake, Biscuit and Cookies) with dried banana peels was accepted and it is useful for improving the mood and depression. 5/10/2018 Gouda. ( 2017)
  57. 57. Probiotics Probiotics The living organisms that provide health benefits in the host when consumed in the appropriate quantity ( FAO and WHO, 2008 ) • Bifidobacterium • Lactobacillus • Yeast- Saccharomyces 5/10/2018
  58. 58. Key properties of probiotic:  Non-pathogenic, non-toxic and non-allergic.  Capable of surviving and metabolizing in upper G.I. tract e.g. Resistant to low pH, organic acids, bile juice, saliva and gastric acid  Able to modulate immune response and provide resistance to disease through improved immunity or by the production of antimicrobial substance in the guts.  Good adhesion/ colonization to human intestinal tract and influence on gut mucosal permeability. 5/10/2018
  59. 59.  Antagonistic against carcinogenic/ pathogenic organisms.  Clinically proven health benefit, e.g. gastrointestinal disorders, diarrhoea, clostridium difficle colitis, antibiotics associated diarrhoea, acute gastroenteritis.  Technologic properties for commercial viability such as stability of desired characteristics during processing, storage and transportation. 5/10/2018
  60. 60. 5/10/2018 http://www.who.int/nutrition/en
  61. 61. Probiotic products marketed in India  India is an emerging market for probiotic products, being the largest producer of milk.  Amul , Mother dairy, Nestle Nesvita (first India’s Dahi with probiotics) and Yakult are the major brands.
  62. 62. Prebiotics Non-digestible substances that provide a beneficial physiological effect for the host by selectively stimulating the favorable growth of a limited number of indigenous bacteria • Oligofructose • Inulin • Galacto-oligosaccharides • Lactose 5/10/2018
  63. 63. 5/10/2018 http://www.who.int/nutrition/en
  64. 64. Sensory Characteristics and Consumer Acceptance of Fruit Juice Containing Probioitcs Beads in Thailand Krasaekoopt and Kitsawad (2010) Case study – 4 Faculty of Biotechnology, Assumption University Bangkok, Thailand AU J.T. 14(1): 33-38 (Jul. 2010) 5/10/2018
  65. 65. Materials and Methods • Lactobacillus casei 01 was inoculated into 10 mL de Man Rogosa and Sharp (MRS) broth and incubated at 37 °C for 2 days under aerobic condition. • The culture was transferred to 95 mL MRS broth and incubated at the same condition. The cells were harvested by centrifuging at 1,500 x g for 15 min at 25 °C. The harvested cells were washed twice with sterile water. • Microencapsulation of probiotics • Application of Microencapsulated Probiotic Beads in Fruit Juice • Sensory Evaluation 5/10/2018 Krasaekoopt and Kitsawad (2010)
  66. 66. Fig.4: Consumers hedonic rating on qualities of fruit juice used for purchasing the product 5/10/2018 Krasaekoopt and Kitsawad (2010)
  67. 67. Fig. 3: Percentages of consumer opinion on fruit juice containing probiotic beads 5/10/2018 Krasaekoopt and Kitsawad (2010)
  68. 68. Table 14: Mean of texture, overall scores and consumer acceptance for fruit juice with probiotic beads Product Texture score Overall score Acceptance (%) Orange juice 6.6 a 6.7 a 82.3 a Grape juice 6.8 a 6.9 a 84.3 a 5/10/2018 Krasaekoopt and Kitsawad (2010)
  69. 69. Inference  fruit juice containing probiotic beads is a new product to the consumers which can improve nutritional quality of fruit juice  a good number of consumers accepted orange and grape juices containing probiotic beads. 5/10/2018 Krasaekoopt and Kitsawad (2010)
  70. 70. Physico-chemical analysis Of fresh and probioticated fruit juices with Lactobacillus casei Kuma et al., ( 2013) Case study – 5 Department of Biotechnology, S.V.University, Tirupati - 517502, India International Journal of Applied Sciences and Biotechnology 5/10/2018
  71. 71. Lactobacillus casei 1423 was obtained from MTCC Grown at 37oC for 24 h in MRS broth and used as a innoculum Mango, sapota, grape (white and black) and cantalope fruits were collected Fruits were peeled with the help of sharp knife and cut into small pieces and then pulped The juice samples were subjected to analysis Kumar et al., 2013 MTCC: Microbial Type Culture Collection MRS: Man Rogosa and Sharp Material and methods 5/10/2018
  72. 72. Table 15: Qualitative analysis of various fruit juices for phyto-chemical composition Components Mango Sapota White grape Black grape Cantalou pe Carbohydrates + + + + + Flavoniods + + + + + Tannis + + + + + Glycosides + + + + + Alkaloids _ _ _ _ _ Saponins _ _ _ _ _ 5/10/2018 Kuma et al., ( 2013)+ ( present) , - ( absent )
  73. 73. Table 16: Physico-chemical properties of freshly prepared fruit juices Name of the fruit Juice yield (ml/kg) Total soluble solids (Brix %) Titratable acidity (%) pH Reducing sugars % Mango 500 20.3±0.81 0.3±0.1 4.4 18.1±1.2 Sapota 450 19.1±0.76 0.15±0.01 5.5 16.1±1.0 Grape (White) 500 15±1.0 0.14±0.01 4.6 9±1.0 Grape (Black) 550 19.3±0.8 0.17±0.01 4.5 11±1.0 Cantaloupe 400 11±1.0 0.13±0.01 4.0 10.3±1.5 5/10/2018 Kuma et al., ( 2013)
  74. 74. Table 17: Physico-chemical analysis of various probioticated fruit juices at different intervals Name of the fruit juice Time intervals (h) TSS Brix % Titrable acidity pH Reducing Sugars Mango 24 20±1.1 0.70±0.01 3.8 10.7±0.58 48 18±1.0 0.66±0.07 3.4 5.3±0.10 72 11±1.0 0.39±0.01 3.2 3.1±0.11 Sapota 24 19±1.3 0.42±0.06 5.0 13.1±0.60 48 16±1.0 0.46±0.01 4.5 10.3±0.75 72 13±1.2 0.49±0.01 4.3 5.5±0.81 Black grape 24 18±1.3 0.17±0.06 4.4 10.1±1.0 48 16±1.0 0.22±0.01 4.2 8.3±0.73 72 14±1.2 0.28±0.01 4.0 5.5±0.85 Cantaloupe 24 10±1.0 0.16±0.01 4.5 5.4±0.71 48 9.3±1.5 0.17±0.02 4.3 3.6±0.05 72 6±1.0 0.42±0.01 4.1 4.1±0.06 5/10/2018 Kuma et al., ( 2013)
  75. 75. Conclusion  Based on the above results, it was inferred that the beverage prepared from the probiotication of fruit juices with Lactobacillus casei could be useful in providing health benefits to the consumers. 5/10/2018 Kuma et al., ( 2013)
  76. 76. Logo for Fortified foods (FSSAI, 2017) 5/10/2018
  77. 77. Global regulatory authorities on fortified foods  United States Food and Drug Administration (USFDA)  World Health Organization (WHO)  Food Safety and Standards Authority of India (FSSAI) and Ministry of Food Processing Industry (MOFPI) for India  European Food Safety Authority for European Union 5/10/2018
  78. 78. Ministry of Health, Labour and Welfare for Japan (MHLW) Food Fortification Resource Centre, New Delhi (FFRC) 5/10/2018
  79. 79. Conclusion  Vitamin D fortification at 1000 IU/240 mL orange juice for 12 week safely increased 25(OH)D3 concentrations in adults.  developed fruit bar fortified with 6% SMP was found to be rich in protein , fat, crude fibre and calorie and it can be given as a supplement to malnutrition.  fruit peels as banana peels could be used as supplementing of some bakery products as cake or biscuit with chocolate and cookies as clinical nutrition to improve mood and treatment depression  Fruit juice containing probiotic beads is an innovative product the beneficial health effects obtained from this product are invaluable; so the consumers may be willing to pay more for a better quality of the products.  the beverage prepared from the probiotication of fruit juices with Lactobacillus casei could be useful in providing health benefits to the consumers. 5/10/2018
  80. 80. Probably no other technology available today offers as large an opportunity to improve lives and accelerate development at such low cost and in such a short time as the fortification of staple can do…… THANK YOU5/10/2018

Hinweis der Redaktion

  • MTCC(Microbial Type Culture Collection) MRS (Man Rogosa Sharpe)

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