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Saravanan, Chakkaravarthi
- Determination of Iron Content in Wheat Flour of Organized and Unorganized Sector
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Authors
Affiliations
1 Division of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana - 131 028, IN
1 Division of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana - 131 028, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 56, No 3 (2019), Pagination: 335-338Abstract
Wheat (Triticum aestivum L.) is one of the staple cereal crop grown worldwide. In India it is considered as the second important staple food after rice. In this perspective, iron rich wheat flour is important for the eradication of iron deficiency. In this study, the determination of iron content was carried out in different wheat flours of organized sector and unorganized sector using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). The wheat flour were procured from the local market of Sonipat (Haryana), India. The mean of iron content in organized and unorganized sector wheat flour was 3.04±0.54 and 2.31±0.75 mg/ 100 g respectively. The results revealed that the iron content of wheat flour were not significantly different (p<0.05) in the organized and unorganised sector.Keywords
Iron Content, Wheat Flour, Organized Sector, Unorganized Sector, ICP-OES.
References
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- Quality Assessment of Cumin and Inulin Fortified Bakery Products and it’s In Vitro Iron Bioavailability
Abstract Views :79 |
PDF Views:1
Authors
Affiliations
1 Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat - 131 028, Haryana, IN
2 Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat - 131 028, Haryana, IN
1 Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat - 131 028, Haryana, IN
2 Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat - 131 028, Haryana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 59, No 4 (2022), Pagination: 408-423Abstract
Anemia is a worldwide deficiency that affects women and children. It can be overcome by adding iron in the diet by food fortification. The objective of the study was to improve iron bioavailability in bakery products by adding cumin and inulin. The physicochemical, nutritional and iron bioavailability properties of cumin and inulin fortified bakery products like breads, muffins, cookies and rusk were determined. The ash content analysis of cumin fortified bread was found to have higher mineral content in comparison to the other fortified bakery products. Among all the bakery products cumin fortification with inulin containing bread was found to have second higher iron bioavailability (0.7±0.004 mg/100 g). In the fortified bakery products, bread fortified with cumin and inulin was found to be better than the reference bread. Still in comparison to the reference bread fortified bread, organoleptic was found to be better. Therefore considering the iron bioavailability and relative overall acceptability, cumin fortified bread may be considered as one of the alternative for iron fortified products for preventing the iron deficiency anemia.Keywords
Cumin, Inulin, Fortified Wheat Flour, In-vitro Iron Bioavailability, Bread, Muffin, Rusk, CookiesReferences
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