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Key properties of iodine‐, iron‐ and zinc‐ fortified fish cracker: effects of ambient shelf storage on iodine retention and quality indicators
Author(s) -
Pinkaew Siwaporn,
Karrila Taewee T.
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12871
Subject(s) - iodine , fortification , chemistry , iodised salt , fortified food , micronutrient , zinc , food science , iodine deficiency , organic chemistry
Summary Multi‐micronutrient ( MN )‐fortified fish cracker could be used as a means to improve iodine, iron (Fe) and zinc (Zn) status. We evaluated iodine stability as well as the quality and sensory properties of MN ‐fortified fish cracker, at the fortification levels of 5.3 mg per 100 g for Fe and Zn and 260 μg per 100 g for iodine in the dough. On average, the overall retention of iodine after processing and storage for 4 months was ~65%. Fortification with KIO 3 + ZnO, or KIO 3 + ZnO + ferrous fumarate, significantly increased the loss of iodine during processing. The Fe compounds tended to promote iodine instability during storage and contributed to thiobarbituric reactive substances. Fortification did not affect linear expansion of the cracker. Triple‐fortified fish cracker with KIO 3 , ferric pyrophosphate and ZnO exhibited both high iodine retention (92.7% for steaming + drying and 72.7% for storage) in the tropical conditions (30 ± 1 °C, 80 ± 5% R.H.) and achieved overall desirable sensory scores. Thus, such fortification of fish cracker might successfully supplement iodine, zinc and iron, while at the same time contributing to the palatability of cracker.