Stability evaluation of iron and vitamin A during processing and storage of fortified pasta

Pasta holds greater potential for improving the nutritional status of the population and its fortification with micronutrients like iron and vitamin A could be an effective strategy to provide the essential nutrients in the diet. This study quantified the losses of two different micronutrients (iron and vitamin A) in fortified pasta post processing and during storage for 4 months. Chemical salts of iron, namely, ferric sodium ethylene diamine tetra-acetic acid (NaFeEDTA) and ferrous sulphate (FeSO4), were added to pasta formulation at 4,5,6 mg/100g and 6,7,8 mg/100g respectively, whereas for vitamin A, retinyl acetate (RA) was added at 700, 800 and 900 µg/100g. After processing, the prepared pasta with both iron salts showed retention of 94–95% for iron and 90 92% of vitamin A activity. Iron and vitamin A-fortified pasta with maximum retention during processing and exhibiting optimum colour attributes and sensory score were stored alone and in combination (NaFeEDTA and RA) at 25 and 40 °C in laminates (aluminium laminates) and polypropylene packets for a period of 4 months and evaluated for changes in their iron and vitamin A contents. An overall retention of 93–95% of the iron and 56–62 % of vitamin A was observed after 4 months considering losses during processing and storage. Variations in temperature had a non-significant effect on the stability of iron, whereas for vitamin A a loss of 33–37% was noted for pasta stored at accelerated temperature of 40 °C. Among the two packaging materials used, laminates retained more of iron and vitamin A activity than polypropylene. No difference in retention rates was observed for iron and vitamin A when fortified alone or in combination.