Maize meal fortification and its impact on maize porridge quality
- Author
- Filip Van Bockstaele (UGent) , Lien Bierens (UGent) , Tom Hellemans, Quentin Johnson, Anna Verster and Lieven Bauwens
- Organization
- Abstract
- Food fortification involves adding essential vitamins and minerals to foods to prevent micronutrient malnutrition and birth defects and thus improve overall health. Although maize meal is an important staple food in many African countries, only 30% of the industrially milled maize meal on the continent is fortified so the potential for better health is still enormous. A major drawback for maize meal fortification however is that it may provoke sensory (colour, taste) changes in the cooked maize porridge leading to rejection by the population. To get insight in the mechanisms driving this food quality issue, the impact of fortification premixes and some of its components (Fe and Zn fortificants) on porridge quality was studied for maize meal stored up to 10 weeks. Furthermore, the interaction with type of maize meal (super or special), type of water (demi or tap water) and type of cooking pot (stainless steel and aluminum) was investigated. Porridges were produced with a standardized cooking trial. Porridge colour was measured with a colorimeter (L*a*b*) and a rheometer was used to perform pasting experiments on the maize meal. It was found that Fe and Zn fortificants, did not impact porridge colour when demi water was used for porridge production. When applying tap water for porridge production, colour changes were observed for all Fe fortificants (ferrous sulphate, ferrous fumarate, NaFeEDTA).
- Keywords
- fortification, maize meal, porridge, iron, discoloration
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GlobalFoodSecurityConference CapeTown 5-6-2-1 FilipVanBockstaele 04-12-2017.pdf
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8540506
- MLA
- Van Bockstaele, Filip, et al. “Maize Meal Fortification and Its Impact on Maize Porridge Quality.” Global Food Security, 3rd International Conference, Presentations, 2017.
- APA
- Van Bockstaele, F., Bierens, L., Hellemans, T., Johnson, Q., Verster, A., & Bauwens, L. (2017). Maize meal fortification and its impact on maize porridge quality. Global Food Security, 3rd International Conference, Presentations. Presented at the 3rd International conference on Global Food Security, Cape Town, South Africa.
- Chicago author-date
- Van Bockstaele, Filip, Lien Bierens, Tom Hellemans, Quentin Johnson, Anna Verster, and Lieven Bauwens. 2017. “Maize Meal Fortification and Its Impact on Maize Porridge Quality.” In Global Food Security, 3rd International Conference, Presentations.
- Chicago author-date (all authors)
- Van Bockstaele, Filip, Lien Bierens, Tom Hellemans, Quentin Johnson, Anna Verster, and Lieven Bauwens. 2017. “Maize Meal Fortification and Its Impact on Maize Porridge Quality.” In Global Food Security, 3rd International Conference, Presentations.
- Vancouver
- 1.Van Bockstaele F, Bierens L, Hellemans T, Johnson Q, Verster A, Bauwens L. Maize meal fortification and its impact on maize porridge quality. In: Global Food Security, 3rd International conference, Presentations. 2017.
- IEEE
- [1]F. Van Bockstaele, L. Bierens, T. Hellemans, Q. Johnson, A. Verster, and L. Bauwens, “Maize meal fortification and its impact on maize porridge quality,” in Global Food Security, 3rd International conference, Presentations, Cape Town, South Africa, 2017.
@inproceedings{8540506,
abstract = {{Food fortification involves adding essential vitamins and minerals to foods to prevent micronutrient malnutrition and birth defects and thus improve overall health. Although maize meal is an important staple food in many African countries, only 30% of the industrially milled maize meal on the continent is fortified so the potential for better health is still enormous. A major drawback for maize meal fortification however is that it may provoke sensory (colour, taste) changes in the cooked maize porridge leading to rejection by the population. To get insight in the mechanisms driving this food quality issue, the impact of fortification premixes and some of its components (Fe and Zn fortificants) on porridge quality was studied for maize meal stored up to 10 weeks. Furthermore, the interaction with type of maize meal (super or special), type of water (demi or tap water) and type of cooking pot (stainless steel and aluminum) was investigated. Porridges were produced with a standardized cooking trial. Porridge colour was measured with a colorimeter (L*a*b*) and a rheometer was used to perform pasting experiments on the maize meal. It was found that Fe and Zn fortificants, did not impact porridge colour when demi water was used for porridge production. When applying tap water for porridge production, colour changes were observed for all Fe fortificants (ferrous sulphate, ferrous fumarate, NaFeEDTA).}},
author = {{Van Bockstaele, Filip and Bierens, Lien and Hellemans, Tom and Johnson, Quentin and Verster, Anna and Bauwens, Lieven}},
booktitle = {{Global Food Security, 3rd International conference, Presentations}},
keywords = {{fortification,maize meal,porridge,iron,discoloration}},
language = {{eng}},
location = {{Cape Town, South Africa}},
title = {{Maize meal fortification and its impact on maize porridge quality}},
year = {{2017}},
}