ABSTRACT
Daily intake levels of vitamin E in the range of 200–800 IU are now recommended for its antioxidant effect. However, only vitamin E supplements or fortified foods may provide these high intake levels. As a fortified food, breads were prepared containing 200, 400, 800, or 1,600 IU of added vitamin E (dl-α-tocopheryl acetate) per pound loaf. These levels of fortification exerted no adverse effects on bread quality. However, only about two-thirds of the added vitamin E was retained (recovered) in the breads, with retention values showing no further significant change during the seven-day shelf-life of the product. In fresh breads, vitamin E retention values were nearly the same (range 66.3–68.5%, average 67.2%) at all levels of vitamin E tested; this may hold true for levels not tested. Factoring in an average retention value of 67.2%, and actual potency (81.8%) of the vitamin E source used, a 50-g serving of bread fortified with 1,600 IU of vitamin E per loaf would provide nearly one-fourth of a suggested daily intake of 400 IU.
