AN OVERVIEW OF SIGNIFICANCE OF ENRICHMENT IN FOOD PROCESSING
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AN OVERVIEW OF SIGNIFICANCE OF ENRICHMENT IN FOOD PROCESSING
ABSTRACT
This session explored the advantages of food enrichment in food processing. Several enrichment products were discussed, including vitamin A, iron, and iodine. These will assist replenish nutrients that were lost or eliminated during food processing.
This study also investigated the strengthening agents in salt (iodine and iron), milk and margarine (vitamins A and D), and diet drinks (vitamins and minerals), among other things. Food enrichment aids in the treatment or prevention of nutritional deficiencies, hence promoting the overall health of the community.Chapter one
INTRODUCTION
The population’s nutritional state is a significant aspect in determining its quality and productivity, which in turn affects national output. In the long run, adequate nutrition benefits a country’s social and economic development.
However, several nutritional studies, particularly in poor countries, have found that certain sectors of the population are deficient in one or more nutrients, which can have major consequences for both health and productivity. (Tannen Baum and Young, 1979).
As in many other developing nations, three significant dietary (particularly micronutrient) deficiencies are regarded as public health issues in Indonesia: iodine deficiency diseases,
vitamin A insufficiency, and iron deficiency anaemia. The Indonesian government has implemented projects to address these three deficits, one of which is food fortification.
Nutrient augmentation of foods was first described in the year 400BC by the Persian physician Melanpus, who proposed adding iron filings to wine to boost troops’ “potency”. In 1831, the French physician Boussingault advocated for the addition of iodine to salt to prevent goitre.
However, between the first and second world wars (1924-1944), supplementation was devised as a means of correcting or preventing nutritional deficits in people, as well as restoring nutrients lost during food preparation.
Thus, at this time, the addition of iodine to salts, vitamins A and S to margarine, vitamin D to milk, and vitamins B1, B2, niacin, and iron to flours and bread was established. (Murphy 1996).
Currently, food fortification is a larger notion that can be done for a variety of reasons. The first step is to replenish nutrients lost during food preparation, often known as enrichment. In this situation, the amount of nutrients provided is roughly equivalent to the natural content of the meal before processing.
A second motivation is to supplement nutrients that may not be found naturally in food, a process called as fortification. In this instance, the amount of nutrient provided may exceed the amount present prior to processing.
Fortification also standardises the content of nutrients with varied concentrations. A common example is the addition of vitamin C to orange juice to standardise vitamin C concentration and account for seasonal and processing differences. Finally, for technological reasons, preservatives or colouring compounds are added to processed foods.
Therefore, depending on the reasons for adding nutrients, objectives may be to maintain the nutritional quality of foods, keeping nutrients levels adequate to correct or prevent specific nutritional deficiencies in the population at large or in groups at risk of certain deficiencies (i.e., the elderly, vegetarians, pregnant women, etc.),
to increase the added nutritional value of a product (commercial view), and to provide certain technologist functions in food processing.
According to these principles, nutrients are now added to a wide range of food carriers in several countries, including cereals, flours, bread, milk, margarine, infant formulas, soymilk, orange juice, salt, sugar, monosodium glutamate, tea, dietetic beverages, and even parenteral and enteral solutions.
The most common fortifying agents are vitamins and minerals, as well as essential amino acids and proteins. These additions have contributed to the resolution of public health issues, such as salt iodization to prevent goitre (Tannenbaum and Marcel, 1979).
Aside from fortification, other words for adding nutrients to foods include restoration, enrichment, standardisation, and supplementation (Tannenbaum 1979; Richardson 1993).
Restoration is the process of adding a nutrient to a food in order to restore its original nutrient composition. Enrichments are the adding of nutrients to meals that meet a standard of quality specified by food standards.
Both restoration and enrichment initiatives typically entail the addition of nutrients that are naturally occurring or present in the food product.
Standardisation is the process of adding nutrients to meals to compensate for natural variation and obtain a standard level. Standardisation is a key stage in ensuring that the finished product is of uniform, standardised quality.
Supplementation is the addition of nutrients that are not ordinarily available or are only present in trace amounts in the food. It is possible to add more than one nutrient, and in large quantities.
Fortification differs from restoration and standardisation in that the nutrient supplied and the food used as a carrier must meet certain requirements before the fortified product can be considered a good source of nutrients for a certain population. Nutrients added for food fortification may or may not have been present in the food’s original carrier.
1.1 Objective of the Study
This session explored the significance of food enrichment in food processing.
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