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Development of fortified biscuit using NaFeEDTA
Author(s) -
Mohammadi Mehrdad,
Abedi AbdolSamad,
Azizi Mohammad Hossain,
Ahmadian Fariba Seyed,
Pouraram Hamed
Publication year - 2011
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4405
Subject(s) - fortified food , food science , fortification , chemistry
BACKGROUND: Sodium iron ethylenediaminetetraacetic acetate (NaFeEDTA) is a promising iron fortificant for populations consuming high‐phytate diets. It produces fewer organoleptic effects than other fortificants do, especially when the matrix of the food vehicle contains fat, and has a bioavailability two to four times higher than that of ferrous sulfate. This study investigated the effects of varying levels of NaFeEDTA (576–1152 mg kg −1 ) on the physicochemical and sensory characteristics of Petit Beurre biscuits. RESULTS: There were no significant differences in pH, ash, moisture and breaking strength values among all formulae. The iron content (7.2–14.4 mg per 100 g) of the biscuits increased with increasing fortificant level. During a 60 day storage period the peroxide value increased in both fortified and non‐fortified formulae, especially after 28 days. The addition of NaFeEDTA had a significant ( P < 0.05) effect on the colour, texture and flavour of fortified biscuits. CONCLUSION: Based on the range proposed for the use of NaFeEDTA as a fortification agent (10 mg iron and 67 mg EDTA per person per day), the results of this study reveal that 720 mg kg −1 NaFeEDTA (9 mg iron per 100 g) is the optimum level for iron fortification in Petit Beurre biscuits. Copyright © 2011 Society of Chemical Industry