The

Cereal Chem. 85(2):218-223The purpose of this study was to determine the effectiveness of dry heat, steam, and microwave treatments in decreasing lipase activity, while retaining antioxidant activity, to stabilize whole wheat flour against lipid degradation during storage. Bran was heat-treated in 230-g batches using four levels (exposure times) for each of the three treatment methods. Lipase activity and antioxidant activity were quantified for all treatment combinations. None of the treatments significantly decreased antioxidant activity; the levels determined to be optimal, inasmuch as further heating did not significantly decrease lipase activity, were 25 min of dry heat, 60 sec of microwave (1000W), and 60 sec of steam. These treatments effectively decreased lipase activity by 74, 93, and 96%, respectively. Optimum treatments were evaluated for acceptance using a consumer sensory panel during a 12-month storage period. No significant differences in acceptance were found between the control and any of the samples either at baseline or after storage. This suggests that whole wheat flour can be stabilized against lipolysis by utilizing the treatments described in this study without decreasing antioxidant activity, and that manufacturers may utilize these treatments without risking decreased consumer acceptance.

CT CT CT CT: M : M : M : M : Multiple compar ultiple compar ultiple compar ultiple compar ultiple comparison pr ison prison pr ison pr ison procedur ocedur ocedur ocedur ocedures for analysis of r es for analysis of r es for analysis of r es for analysis of r es for analysis of ranked data ar anked data ar anked data ar anked data ar anked data are av e av e av e av e available in tabular for ailable in tabular for ailable in tabular for ailable in tabular for ailable in tabular form for quick m for quick m for quick m for quick m for quick determination of significance. It was determined that the method used by Basker and Newell to determine critical determination of significance. It was determined that the method used by Basker and Newell to determine critical determination of significance. It was determined that the method used by Basker and Newell to determine critical determination of significance. It was determined that the method used by Basker and Newell to determine critical determination of significance. It was determined that the method used by Basker and Newell to determine critical values was overly conservative. Those values are useful for determining the overall significance of the model. values was overly conservative. Those values are useful for determining the overall significance of the model. values was overly conservative. Those values are useful for determining the overall significance of the model. values was overly conservative. Those values are useful for determining the overall significance of the model. values was overly conservative. Those values are useful for determining the overall significance of the model. Additional multiple comparison tables of critical values are presented for determining the rank significance of all Additional multiple comparison tables of critical values are presented for determining the rank significance of all Additional multiple comparison tables of critical values are presented for determining the rank significance of all Additional multiple comparison tables of critical values are presented for determining the rank significance of all Additional multiple comparison tables of critical values are presented for determining the rank significance of all samples within the set. Both sets of tables are included. samples within the set. Both sets of tables are included. samples within the set. Both sets of tables are included. samples within the set. Both sets of tables are included. samples within the set. Both sets of tables are included.

Nixtamalization is the process of steeping dried corn in hot water with calcium hydroxide (lime) with subsequent removal of all or most of the pericarp through washing. The resulting product is called nixtamal. Approximately 60% of corn tortillas in Mexico are produced from nixtamal, with the remainder prepared from nixtamalized corn flour. Nixtamal was fortified with micronutrient premix containing iron, zinc, folic acid, niacin, riboflavin, and thiamin. Premix composition followed a proposed Mexican regulation for corn flour fortification, adjusted for moisture. Effects of premix on masa adhesiveness, hardness, and pH, as well as tortilla sensory properties, stretchability, rollability, and color were measured. Micronutrient levels were tested in the dry corn, nixtamal, masa, and tortillas. There were no significant differences in masa texture or pH, tortilla rollability, or consumer acceptance of tortillas when comparing unfortified control and fortified treatments. Added thiamin was almost entirely degraded during processing. Folic acid and riboflavin decreased 26 and 45%, respectively, through the masa‐tortilla manufacturing process. Niacin showed no significant loss. Despite processing losses, fortification resulted in significant nutrient increases compared with control tortillas. Folic acid increased 974%, riboflavin increased 300%, niacin increased 141%, iron increased 156%, and zinc increased 153% in fortified tortillas.

Fortified blended foods (FBFs) were introduced into the Food for Peace program (also known as US Public Law 480) in the 1960s. Minimal changes have since been made to their formulations. A Food Aid Quality Enhancement Project to assess the nutritional adequacy of FBFs for vulnerable populations was conducted, and the findings indicate that FBFs do not meet the nutritional needs of infants and young children between the ages of 6 and 24 months. Improvements are also needed for FBFs intended for school-aged children and adults. Two separate products would better meet the varying nutritional needs of diverse groups of beneficiaries. Proposed here is a two-step strategy for better addressing the needs of today's food aid beneficiaries: 1) improving FBFs for general distribution to households, schools, and emergency settings, with potential efficiencies gained in manufacturing and formulation to reduce costs; 2) developing new products for infants and young children, which would deliver the nutrient density required for growth and development.