Retention and storage stability of vitamin A and iron in fortified whole wheat meal

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dc.contributor.advisorBaljit Singh
dc.contributor.authorSharma, Manisha
dc.date.accessioned2018-02-17T08:33:33Z
dc.date.available2018-02-17T08:33:33Z
dc.date.issued2017
dc.description.abstractResearch study was conducted to study the retention and stability of vitamin A and iron in naturally and chemically fortified whole wheat meal. Carrot, spinach and sweet potato were used as sources for natural fortificant. The whole wheat meal was fortified using retinyl acetate and NaFeEDTA as chemical fortificant for vitamin A and iron, respectively. Natural fortificants were added at 10 per cent level, whereas chemical fortificants viz., retinyl acetate @ 7 ppm and iron @ 40 ppm were incorporated in whole wheat meal. The fortified samples were packed in polypropylene and laminates and kept at 25ºC and 40ºC for four months. The physico-chemical quality parameters were assessed at monthly interval. A significant variation ushered in the retention and stability rates of micronutrients. During storage the amount of vitamin A decreased upto 30 to 32 per cent in the samples fortified with natural fortificants and 20-25 per cent in chemically fortified samples. The naturally fortified samples exhibit 68-70 per cent retention for vitamin A after four months. The overall loss of about 7 per cent for iron in both naturally and chemically fortified samples was recorded after storage of four months at 25ºC and 40ºC. The addition of ascorbic acid as antioxidant showed nonsignificant effect on retention of vitamin A. Among the two packaging materials the retention of vitamin A was better in laminates compared to polypropylene. Lower temperature of storage resulted in better retention of vitamin A. There are considerable losses for vitamin A during storage due to oxidation.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810041033
dc.keywordsRetention, stability, whole wheat meal, micronutrients, storageen_US
dc.language.isoenen_US
dc.pages81en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemRetention and storage stability of vitamin A and iron in fortified whole wheat mealen_US
dc.subFood Science and Technologyen_US
dc.subjectnullen_US
dc.themeRetention and storage stability of vitamin A and iron in fortified whole wheat mealen_US
dc.these.typeM.Scen_US
dc.titleRetention and storage stability of vitamin A and iron in fortified whole wheat mealen_US
dc.typeThesisen_US
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