Fortification of wheat flour and oil with vitamins B12 and D3: Effect of processing and storage

Fortification of commodity foods has been accepted as a successful strategy to overcome micronutrient deficiencies. This work evaluates the stability of vitamin B-12 and vitamin D-3 during different processing techniques and/or storage. Kinetic behavior of vitamins B-12 and D-3 degradation in fortified whole wheat flour (FWWF) during storage at varying temperature and relative humidity (RH) was evaluated. An increase in temperature accelerated the degradation of both vitamins in FWWF during storage. However, RH affected the degradation of vitamin D-3 but not that of vitamin B-12. Products prepared from FWWF showed highest retention of vitamin B-12 in chapatti (91 %) and vitamin D3 in cake (84 %), respectively. Retention of vitamins B-12 and D-3 was lowest (14 % and 10 % respectively) during frying. Further stability of vitamin D-3 was evaluated during multiple frying cycles of vitamin D-3-fortified rice bran oil (FRBO) in batter based and dough based products. Absorption of vitamin D-3 in both the products reduced significantly and progressively after the first frying cycle. Dough based products showed better absorption of vitamin D-3 from FRBO during frying. This work will help to establish suitable fortification limits in the wheat flour and edible oil considering processing and storage losses.