Nutritional Benefits of Fortified Foods

By,
Ms: Ayeeshya Kolhar
I.D. No: UHS17PGD223
Dept of Post Harvest Tech
UNIVERSITY OF HORTICULTURAL
SCIENCES BAGALKOT
COLLEGE OF HORTICULTURE, BAGALKOT

“HEALTH IS A CONTROLLABLE GIFT”
5/10/2018

Source: World Health Organization (WHO)
5/10/2018
Fig.1: Underweight children in the developing countries (%)
Usmani and Ahmad, 2017

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

Foodhabits Lifestyle
Work load
Stressfullife
Busylife
Junk foods
Tastepreferences
Imbalance
d
diet
5/10/2018

Major nutrients deficient in human beings
http://www.who.int/nutrition/en

NUTRIENTS
5/10/2018

Introduction
Principles for fortification
Classification:
Functional components
Seminar outline
5/10/2018
Case studies
Conclusion

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5/10/2018
Fig.2:Fortification programmes in India FSSAI, 2017

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

5/10/2018
Table 3:Recommended dietary allowance for various age of Indians

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

Approaches to Fortified Foods
 Product Formulation
 Novel Processing
 Modification of Raw Materials
5/10/2018

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

Inorganic mineral supplements
5/10/2018

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

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)

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)

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)

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

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

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

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

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)

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

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

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

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)

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)

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)

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

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)

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)

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)

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

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)

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)

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

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

 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

5/10/2018 http://www.who.int/nutrition/en

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.

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

5/10/2018

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

• 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)

Fig.4: Consumers hedonic rating on qualities of fruit juice used for purchasing the
product

Fig. 3: Percentages of consumer opinion on fruit juice
containing probiotic beads

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

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.

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

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

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 )

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)

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)

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)

Logo for Fortified foods (FSSAI, 2017)
5/10/2018

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

Ministry of Health, Labour and Welfare
for Japan (MHLW)
Food Fortification Resource Centre,
New Delhi (FFRC)
5/10/2018

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

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

Nutritional Benefits of Fortified Foods

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Similar to Nutritional Benefits of Fortified Foods

Similar to Nutritional Benefits of Fortified Foods (20)

More from Aisha Kolhar

More from Aisha Kolhar (11)

Recently uploaded

Recently uploaded (20)

Nutritional Benefits of Fortified Foods

Editor's Notes