I= EFFECT OF MULTIPLE FORTIFICATIONS ON THE BIOAVAILABILITY OF MINERALS IN WHEAT FLOUR
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Title of Thesis
EFFECT OF MULTIPLE FORTIFICATIONS ON THE BIOAVAILABILITY OF MINERALS IN WHEAT FLOUR

Author(s)
Anwaar Ahmed
Institute/University/Department Details
University of Agriculture, Faisalabad
Session
2007
Subject
Food Technology
Number of Pages
244
Keywords (Extracted from title, table of contents and abstract of thesis)
wheat flour, fortification of minerals, fortified products, fortified flour, breads, chapattis

Abstract
No abstract

Download Full Thesis
17640.07 KB
S. No. Chapter Title of the Chapters Page Size (KB)
1 0 Contents
1058.04 KB
2 1 Introduction 1 €“ 4
364.28 KB
3 2 Review Of Literature 5 €“ 40
3851.15 KB
  2.1 Minerals Need And Deficiency Consequences 6
  2.2 Fortification Of Minerals 11
  2.3 Storage Stability Of Fortified Wheat Flour 17
  2.4 Fortified Products And Their Characteristics 22
  2.5 Phytic Acid A Potential Inhibitor Of Minerals 26
  2.6 Micronutrient Interaction 31
  2.7 Bioavailability Studies 34
4 3 Materials And Methods 41 €“ 47
558.02 KB
  3.1 Milling Of Wheat Grains 41
  3.2 Fortification Of Wheat Flour 42
  3.3 Storage Of Fortified Flour 42
  3.4 Analytical Tests 42
  3.5 Rheological Studies 44
  3.6 Preparation Of Bread 44
  3.7 Preparation Of Chapatti 45
  3.8 Sensory Evaluation Of Breads And Chapattis 45
  3.9 Efficacy Studies 45
5 4 Results And Discussion 48 €“ 190
8914.37 KB
  4.1 Chemical Analyses 48
  4.2 Stability Of Minerals In Flours 69
  4.3 Stability Of Minerals In Chapatti And Bread 81
  4.4 Rheological Studies 97
  4.5 Acceptability Studies 112
  4.6 Bioavailability Studies 145
6 5 Summary 191 €“ 196
530.96 KB
7 6 Conclusions 197
148.24 KB
8 7 Recommendations 198
64.31 KB
9 8 Literature Cited 199 €“ 224
2266.68 KB
10 9 Appendices 225 €“ 228
187.62 KB