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Found 3 from your keywords: subject="Food fortification"
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Development of Puffed Snacks Made From Adlay (Coix lacryma-jobi) Supplemented…
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Valerie Valentina Dharmawan

Snack food is one of the fastest growing segments in the food industry, however, often lacks nutritional content. To improve the nutritional content of puffed snacks, especially in protein, this study aimed to evaluate the proximate composition and sensory acceptance of different concentrations (F0 = 0%, F1 = 5%, F2 = 10%, and F3 = 15%) of Moringa oleifera leaf powder (MOLP) supplemented in…

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FS 23-007
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The Effect of Different Vitamins and Minerals Premix Concentration on Micronu…
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Natasha Clementina

Deficiency of micronutrients has become a crucial problem in the world, mainly in children and pregnant women, leading to the increasing risk of infectious diseases, maternal and children mortality as well as intelligence decrease. Therefore, food fortification is developed as one of the intervention programs to prevent and reduce nutrient inadequacy, which could be applied to various food …

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FSN 22-012
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The Effect of Different Storage Temperatures on Micronutrient Stability, Phys…
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Chyntia Indrajaya

Micronutrient deficiency is a major concern as it affects 50% of pregnant women in the world. Introduction to food fortification as the nutritional intervention program may aid in the prevention of micronutrient deficiencies, yet to accomplish the program's goals, the amount of nutrients fortified in the product must be sufficient and fulfilling. However, exposure to a variety of environment…

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FSN 22-010