Fortification of wheat flour and oil with vitamins B12 and D3: Effect of processing and storage

[Display omitted] •Humidity significantly affected vitamin D3 degradation during storage.•Retention of B12 and D3 was highest in chapatti (91 %) and cake (84 %) respectively.•Frying degraded vitamins B12 and D3 rapidly and showed lowest retention in pooris.•Batter based food matrix degraded fortified vitamin D3 in oil rapidly during frying.•Absorption of vitamin D3 was reduced consecutively after first frying cycle. Fortification of commodity foods has been accepted as a successful strategy to overcome micronutrient deficiencies. This work evaluates the stability of vitamin B12 and vitamin D3 during different processing techniques and/or storage. Kinetic behavior of vitamins B12 and D3 degradation in fortified whole wheat flour (FWWF) during storage at varying temperature and relative humidity (RH) was evaluated. An increase in temperature accelerated the degradation of both vitamins in FWWF during storage. However, RH affected the degradation of vitamin D3 but not that of vitamin B12. Products prepared from FWWF showed highest retention of vitamin B12 in chapatti (91 %) and vitamin D3 in cake (84 %), respectively. Retention of vitamins B12 and D3 was lowest (14 % and 10 % respectively) during frying. Further stability of vitamin D3 was evaluated during multiple frying cycles of vitamin D3-fortified rice bran oil (FRBO) in batter based and dough based products. Absorption of vitamin D3 in both the products reduced significantly and progressively after the first frying cycle. Dough based products showed better absorption of vitamin D3 from FRBO during frying. This work will help to establish suitable fortification limits in the wheat flour and edible oil considering processing and storage losses.