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Present project was planned to alleviate the vitamin A deficiency in pregnant and lactating women by providing vitamin A fortified cookies. For the purpose, cookies were prepared by adding two vitamin A fortificants i.e. retinyl acetate and retinyl palmitate separately @ 30, 40 and 50% RDA of pregnant (750µg) and lactating (1200µg) women. During storage studies, moisture content and TBA no. of the cookies were increased from 2.51 to 2.84% and 0.40 to 0.69mg malenaldehyde/Kg, respectively. Vitamin A losses during baking and storage ranged from 7.95 to 15.79% and 8.02 to 9.69%, respectively, among the treatments. On the basis of physico-chemical analysis, baking & storage stability and sensoric attributes, T4 (50% of RDA; retinyl acetate) and T7 (50% of RDA; retinyl palmitate) were selected for efficacy purposes. Selected treatments (Five cookies; 50g per day) along with placebo were provided to the respective groups of vitamin A deficient pregnant women in third trimester.
About the author
El Dr. Shahid Mahmood es profesor adjunto de alimentación y nutrición en el Instituto de Ciencias del Hogar y de la Alimentación de la Universidad G.C. de Faisalabad, Pakistán; el Prof. Dr. Masood Sadiq Butt es profesor asociado en el Instituto Nacional de Ciencia y Tecnología de los Alimentos, UAF, Pakistán.
