Project Description:

Micronutrient deficiency is one of the significant nutrition problems in developing countries, including Indonesia.  Specifically, pregnant women are the most vulnerable group that may be exposed to inadequate nutrient intake. One of the nutritional intervention strategies to reduce micronutrient deficiency is food fortification, i.e. adding certain nutrients into foods or beverages to increase the nutritional value of the products. Cookies with flour as its main ingredient, is a cereal product famous for voluntary fortification products. However, various chemical and physical conditions during the cooking process, such as temperature, water, pH, oxygen, light, catalyst, other nutrients, and time may reduce the micronutrients content in the cookies. Hence, stability of micronutrients needs to be measured to ensure that the majority of nutrients are retained despite the cooking process. This project aims to analyze the stability of micronutrients, physicochemical properties, and sensory profile of micronutrient premix-fortified cookies with different premix concentration, baking temperature and time, low-temperature dough storage, and shelf-life.