Publication: Triple fortification of instant noodles in Thailand
Issued Date
1998-01-01
Resource Type
ISSN
03795721
Other identifier(s)
2-s2.0-0031683536
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Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food and Nutrition Bulletin. Vol.19, No.2 (1998), 164-167
Suggested Citation
Visith Chavasit, Kraisid Tontisirin Triple fortification of instant noodles in Thailand. Food and Nutrition Bulletin. Vol.19, No.2 (1998), 164-167. doi:10.1177/156482659801900212 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/18262
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Title
Triple fortification of instant noodles in Thailand
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Abstract
Because Thailand was facing problems with deficiencies of iodine, iron, and vitamin A, in 1994 a committee of the Ministry of Public Health proposed a feasibility study of fortification of instant noodle seasoning powder. This project was undertaken by universities, government, and the private sector. Micronutrient dosages per serving were set at 5 mg for iron, 50 μg for iodine, and 267 μg for vitamin A, all of which represent one-third of the Thai recommended daily intake (RDI). The results showed that a premix containing potassium iodide, encapsulated reduced iron, and vitamin A remained stable under accelerated storage conditions, with no adverse effects on the sensory qualities of most products. Information concerning the fortified nutrients as well as the types and brands of the fortified product was publicized through the media with support from manufacturers of instant noodles and a ministerial committee. The products were marketed at the end of 1996.
