Impact of Flour Fortification on Common Asian Wheat Flour-Based Foods Although producers have considerable experience using fortified flours in Western flour-based foods, they have less experience in using fortified flours in common Asian flour-based foods. Hence, the Flour Fortification Initiative coordinated a multicountry study on the impact of flour fortification on common Asian wheat flour-based foods. Between August and October 2009, researchers in China, India, Indonesia, Malaysia, the Philippines, and Sri Lanka conducted a series of studies to test whether fortified flours could be successfully used to produce foods commonly consumed in Asian countries. Researchers developed fortified flours following WHO recommendations and then used these flours to produce a range of common Asian wheat flour-based foods, including 15 different kinds of noodles and breads. All of the fortification premixes included iron, folic acid, and vitamin B12. Some of the premixes also included vitamins A, B1, and B2 and zinc, depending on country norms. Tests were run to assess the impact of flour fortification on processing factors, sensory and physical attributes, and, where feasible, retention of nutrients. Results showed only minor changes in product characteristics, and all products tested were considered acceptable. This suggests it is possible to fortify flour with enough vitamins and minerals to expect a beneficial public health impact without changing consumer acceptance of these foods. |