Common Asian Wheat Flour-based Foods: Impact of Flour Fortification on Processing Factors and Organoleptic Properties

Abstract

Objectives: While Western foods have been made with fortified wheat flour for decades, foods commonly consumed in Asia are infrequently made with fortified flour. Hence, we coordinated a multi-country study on the processing factors and organoleptic impact of flour fortification on Asian foods. Methods: Researchers in China, India, Indonesia, Malaysia, the Philippines, and Sri Lanka produced fortified flour as per the 2009 World Health Organization Recommendations on Wheat and Maize Flour Fortification, and used this flour to make commonly eaten Asian wheat flour foods, including 15 kinds of noodles and breads. Each fortification premix included iron, folic acid, and vitamin B12; some also included vitamins A, B1, B2, and zinc, depending on country fortification standards. Researchers assessed processing factors, sensory and physical attributes through a panel of consumers and, where feasible, nutrient retention in the different foods. Results: Processing and organoleptic differences between fortified and non-fortified products were minimal. They were considered acceptable in all cases. Also no significant differences in processing and sensory characteristics were reported between the fortified products based on the different iron compounds, i.e. electrolytic iron, NaFeEDTA, ferrous sulphate, or ferrous fumarate. Studies on retention of nutrients showed that micronutrients appeared to be retained throughout the food preparation process. Conclusions: It is possible to fortify flour with enough vitamins and minerals to expect a health impact without changing consumer acceptance of Asian foods.