STUDIES ON DEVELOPMENT AND IN-VITRO AVAILABILITY OF IRON FORTIFIED READY TO EAT (RTE) EXTRUDED SNACK
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Date
2014
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ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD
Abstract
Iron deficiency anemia (IDA) is the most widely prevalent nutritional problem across the world (affecting more than 2 billion people) affecting almost all age, sex and physiological groups. IDA impairs cognitive performance, infant and child growth, immune status and work capacity.
Being more economical, cost effective and socially acceptable, food fortification has gained tremendous popularity among nations facing micronutrient deficiencies. Fortification of snack foods is an effective strategy that can be used to overcome these nutrient deficiencies. Extrusion cooking technology could be the best method of producing the ready to eat (RTE) snack fortified with iron. Extrusion cooking has gained popularity over the last two decades for a number of reasons like versatility in producing a wide range of products; lower processing costs and higher productivity; ease of operation continuously with high throughput; product quality retaining many heat sensitive components of food; environment-friendly as extrusion cooking does not produce significant process effluents, reducing water treatment costs and levels of environmental pollution. Therefore a study has been planned to develop iron fortified RTE extruded snack with combination of cereals, pulses and millets. It is essential to ensure that the forms of added nutrients are adequately
bioavailable after fortification of foods. Bioavailability is the amount of a nutrient consumed that is available for absorption and use by the body.
Composite flours made from sorghum, rice, corn and roasted bengal gram dhal (50: 20: 20: 10) were added with three different iron compounds namely or viz., ferrous sulphate, ferrous fumarate and elemental iron and were subjected to extrusion cooking using lab model twin screw extruder. Processing variables (85±5⁰C (heater I temperature), 110±5⁰C (heater II temperature), 300 rm-1 screw speed and 100±10⁰C die temperature) were kept constant.
The physico-chemical characteristics of the extrudates were studied and compared. Within the experimental products,extrudates with ferrous sulphate had less expansion ratio (4.82) and extrudates with ferrous fumarate had highest (5.62). Even tap density, bulk density and water holding capacity (0.53g/cc,0.08kg/cm3,389.53% respectively) were found comparatively more in extrudates produced by incorporating ferrous sulphate.
The initial moisture content of the extrudates ranged from 5.09 to 5.61g. Protein content was maximum (11.9g) in extrudates containing ferrous sulphate. Ash content ranged from 1.04 to 1.23g. Fat content of the developed extrudates ranged from 2.17 to 2.45g. Comparatively nutritive value of extrudates fortified with ferrous sulphate had highest content of protein, fat, ash and crude fiber followed by elemental iron. Total iron content was highest in ferrous sulphate followed by elemental iron and ferrous fumarate.
Different formulations were developed by incorporating 1/4th RDA (Recommended Dietary Allowances) (7.5mg/100g) and 1/6th RDA (5mg/100g) iron (ferrous sulphate, ferrous fumarate and elemental iron). Among all, the most acceptable products were extrudates fortified with 5mg/100g ferrous sulphate and extrudates fortified with 7.5mg/100g ferrous fumarate and elemental iron.
After storage period of 90 days, it was observed that there was a change in texture (loss of crispness) due to increase in moisture content. Changes in color and flavor also were observed in the experimental samples fortified with iron. The extrudates fortified with ferrous sulphate showed darkening of color on storage and there was a significant metallic taste in the extrudates on storage for 90 days. The results also showed that there was a decrease in total and in-vitro iron content in the extrudates as the storage period increased in all the experimental samples. Among all the three iron fortificants, the samples fortified with ferrous fumarate and elemental iron were better acceptable compared to samples fortified with ferrous sulphate.
Results of the study revealed that extrudates fortified with ferrous fumarate and elemental iron with 1/4th RDA of iron (7.5mg/100g of product) can be successfully used as a fortification compound in extruded snacks as there is not much significant change in appearance, flavor and taste as compared to extrudates fortified with ferrous sulphate on storage for 90 days .
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Keywords
iron, inorganic acid salts, productivity, biological phenomena, snack foods, sampling, flours, proteins, irrigation, storage