Impact of different milling techniques towards vitamin D₃ fortification in wheat flour

This study was to provide innovative information on bio-fortification and to implement strategies for improving vitamin D₃ in wheat products. The commercially available wheat grains were passed through different milling processes via Hammer mill (HM) and Roller mill (RM) to yield wheat flour of different particle sizes (HM-CWF, HM-FWF, RM-WF and RM-MF). The obtained flours were fortified with commercially available vitamin D₃ oil premix. Fortification efficiency was higher in finer flour (HM-FWF and RM-MF). Fortification had no significant effect on the color of the flour. Physico-chemical analysis revealed higher damaged starch in HM flour than in RM which was confirmed through scanning electron microscope. Water absorption capacity enhanced with larger particle size with simultaneous reduction in dough development time. Chapatis were prepared with fortified HM-CWF, HM-FWF, and RM-WF, whereas bread was made with RM-MF. Fortification has no significant effect on the texture and color of prepared chapati and bread. Sensory analysis revealed a slightly higher positive effect in the fortified sample with overall acceptability. HM-FWF Chapatis had the best retention of vitamin D₃ (85%), and the fortified bread prepared from RM-MF had 70% retention. This research suggests that fortifying fine flour with vitamin D₃ is more effective than using coarse flour.

The online version contains supplementary material available at 10.1007/s13197-024-06066-1.