The potential of red palm oil-based shortening as a food fortificant for vitamin A in the baking industry
Abstract:Vitamin A deficiency is a public health problem in many developing countries. There is general consensus that food-based approaches are viable and sustainable options for addressing vitamin A deficiency in populations. One good example is the fortification of food, which, if properly monitored, could make a significant contribution towards improving the vitamin A status of a population. In this respect the food industry could play a pivotal role. We proved that the incorporation of a red palm oil-based shortening (Carotino) in the baking process of a nutritional biscuit was as good as synthetic β-carotene in reducing vitamin A deficiency in schoolchildren. As a result we looked at the possibilities of introducing Carotino into other products as a means of fortifying them with β-carotene. Using traditional recipes and food-composition data, we identified a variety of products which, when baked with Carotino shortening, could provide from 15% to 200% of the RDA for β-carotene per portion of product consumed. Even if these products are not consumed on a regular basis, their contribution towards addressing vitamin A deficiency could be significant and its use in the baking industry worth promoting.
Document Type: Research Article
Publication date: December 1, 2001
Established in 1978, the Food and Nutrition Bulletin (FNB) is a peer-reviewed journal published quarterly by the Nevin Scrimshaw International Nutrition Foundation.
The focus of the journal is to highlight original scientific articles on nutrition research, policy analyses, and state-of-the-art summaries relating to multidisciplinary efforts to alleviate the problems of hunger and malnutrition in the developing world.
Food and Nutrition Bulletin's 2012 Impact Factor: 2.106
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