END PRODUCT QUALITY: BAKING TRIALS ON WHEAT FLOUR AND MAIZE MEAL PORRIDGE

Transcription

1 DEPARTMENT OF APPLIED BIOSCIENCES (BW15) LABORATORY OF CEREAL TECHNOLOGY END PRODUCT QUALITY: BAKING TRIALS ON WHEAT FLOUR AND MAIZE MEAL PORRIDGE Filip Vn Bockstele, , QAQC trining on flour fortifiction, Lusk, Zmbi

2 FORTIFICATION: CHALLENGES gouvernement industry distribution consumer Legisltion Technicl stndrds Inspection/control Informtion Qulity ssurnce Qulity control (fst methods) Premix/feeder technology Are products ccepted? Are products bought? Are products consumed? Micronutrient sttus? => Continuous monitoring system needed!

3 FORTIFICATION: PREREQUISITE Fortifiction is desired to not Impct the production process of the food Chnge the sensory properties of the produced fortified foods Nutritionl qulity Sensoril qulity Technologicl qulity

4 FORTIFICATION PREMIX Low quntities (eg 300 ppm -> 0,3 g per kg) prticle size, different types of components t different concentrtions, colour

5 PROBLEM STATEMENT

6 FE-SOURCES Best option for cerel flours with high turnover, typiclly use within 1 month for humid, wrm climte nd 3 months in dry, cold climte High bio-vilibility, especilly in high phytte flours Ferrous sulphte cn cuse rncidity depending on ft content, climte nd type of flour More stble, physicl seprtion from food components nd thus slow down sensory chnges

7 Food nd Nutrition Bulletin, vol. 33, n 4 (2012) Impct of Fe nd Zn fortifiction on the properties of mize mel porridge (2017) Under publiction

8 WHEAT FLOUR / BREAD

9 BREADMAKING Mixing Dough rest 1 st fermenttion whet flour, wter, yest, slt bred improvers, other flours Bking 2 nd fermenttion Moulding

10 IMPACT ON MIXING BEHAVIOUR Frinogrph mixing profile

11 BREADS WITH NAFE-EDTA 30 ppm 60 ppm 90 ppm No difference in volume, texture or crumb colour

12 FORTIFIED BREADS FULL PREMIX blnk Est- Africn stndrd fumrte South- Africn stndrd EDTA No differences in texture nd crumb colour

13 Control 2 Sulphte Fumerte EDTA - Control 0 ppm 60 ppm 60 ppm 40 ppm - 0 ppm Source: Philip Rndll SAGL Premix Control 2 Sulphte Fumerte EDTA - Control 0 ppm 60 ppm 60 ppm 40 ppm - 0 g/dy consumption WHO guidelines

14 BREAD SCORE (BAKHRESA MILLS, TANZANIA)

15 BREAD ACCEPTABILITY

16 WHEAT FLOUR / CHAPPATI

17 TANZANIAN WHEAT FLOUR - MILL EDTA - Control Sulphte - Control Fumerte - Control Slight differences in colour but not relted to prticulr iron source Chptti qulity = norml

18 MAIZE MEAL / PORRIDGE

19 PORRIDGE PRODUCTION Ingredients Processing End product Wter/mize rtio Stirring Cooking time

20

21 PART1: IMPACT OF IRON AND ZINC FORTIFICATION ON PORRIDGE COLOUR

22 PART 1: SAMPLES

23 PART 1: TEST PROCEDURE Evlution of mize flour cooking tril (duplicte) Photo Colorimeter (2*3 cups) (D65/10 /SCE-mode)

24 PART 1: RESULTS SUPER MAIZE MEAL Speculr Component Included delt E b b b b b b bc c b bc bc bc b b b b b c bc b bc bc bc Iron sulphte Iron fumrte Iron EDTA ferrzone Iron EDTA chinese Electrolytic iron Zinc oxide Zinc gluconte Iron sulphte Iron fumrte Iron EDTA ferrzone Iron EDTA chinese Electrolytic iron Zinc oxide Zinc gluconte Iron sulphte Iron fumrte Iron EDTA ferrzone Iron EDTA chinese Electrolytic iron Zinc oxide Zinc gluconte Iron sulphte Iron fumrte Iron EDTA ferrzone Iron EDTA chinese Electrolytic iron Zinc oxide Zinc gluconte Iron sulphte Iron fumrte Iron EDTA ferrzone Iron EDTA chinese Electrolytic iron Zinc oxide Zinc gluconte Iron sulphte Iron fumrte Iron EDTA ferrzone Iron EDTA chinese Electrolytic iron Zinc oxide Zinc gluconte 1 Dy 1 Week 2 Weeks 3 Weeks 5 Weeks 10 Weeks

25 SUPER

26 PART 1: RESULTS SPECIAL MAIZE MEAL Speculr Component Included b delt E bc c bc bc bc b b b b b b b b b b b Iron sulphte Iron fumrte Iron EDTA ferrzone Iron EDTA chinese Electrolytic iron Zinc oxide Zinc gluconte Iron sulphte Iron fumrte Iron EDTA ferrzone Iron EDTA chinese Electrolytic iron Zinc oxide Zinc gluconte Iron sulphte Iron fumrte Iron EDTA ferrzone Iron EDTA chinese Electrolytic iron Zinc oxide Zinc gluconte Iron sulphte Iron fumrte Iron EDTA ferrzone Iron EDTA chinese Electrolytic iron Zinc oxide Zinc gluconte Iron sulphte Iron fumrte Iron EDTA ferrzone Iron EDTA chinese Electrolytic iron Zinc oxide Zinc gluconte Iron sulphte Iron fumrte Iron EDTA ferrzone Iron EDTA chinese Electrolytic iron Zinc oxide Zinc gluconte 1 Dy 1 Week 2 Weeks 3 Weeks 5 Weeks 10 Weeks

27 Blnk Dy 1 Week 1 Week 2 Week 3 Week 5 Iron EDTA ferrzone 10/10/2016 Dy 1 Week Mize 1 mel cooking trils Week 2 27 Week 3 Week 5 Iron EDTA chinese

28 PART 2: IMPACT OF WATER ON PORRIDGE COLOUR

29 PART 2: RESULTS Iron EDTA Destilled wter Tp wter Blnk Iron fumrte Iron EDTA Electrolytic iron

30 PART 2: RESULTS Speculr Component Excluded DeltE b b b Iron EDTA ferrzone Iron EDTA chinese Iron fumrte Electrolytic iron distilled wter Iron EDTA ferrzone Iron EDTA chinese Iron fumrte Electrolytic iron tp wter

31 PART 3: IMPACT OF TYPE OF COOKING POT ON PORRIDGE COLOUR

32 Specil mize mel Full premixes Storge t 25 nd 35 C 10 weeks storge Tp wter Two types of cooking pot

33 PART 4: DO IRON SOURCES ALTER THE SENSORY PERCEPTION OF MAIZE MEAL PORRIDGE?

34 UGALI SCORE: KENYATTA UNIVERSITY, KENYA

35 UGALI ACCEPTABILITY: KENYATTA UNIVERSITY, KENYA

36 SENSORY TRIAL AT MAIZE FORTIFICATION MEETING, DAR ES SALAAM, TANZANIA Q1: Do ny of these smples differ? If yes, which one? Q2: Which one did you like most? Q3: Why? Around 1/3 of the prticipnts indicted no difference mong the smples ws present. Of the other 2/3, preference to fortified/unfortified ws 50:50

37 QUIZ: WHICH ONE IS FORTIFIED?

38 CONCLUSIONS

39 WHAT TO DO WHEN STARTING WITH FORTIFYING? Before strting up with fortifying -> check impct on product qulity Mke sure premix specifictions (types, conc, qulity ) re set right nd cler from the beginning Use slightly higher concentrtions (overdosge tking into ccount mill vrition) Use in-lnd procedures nd products Act smrt: do we observe difference? -> Is this difference cceptble