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Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTA
Author(s) -
BovellBenjamin A C.,
Allen L H.,
Frankel E N.,
Guinard JX
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15903.x
Subject(s) - hexanal , fortification , ferrous , food science , chemistry , lipid oxidation , sensory analysis , iron deficiency , biochemistry , antioxidant , medicine , anemia , organic chemistry
Iron fortification could reduce the high prevalence of iron deficiency in countries where diets are cereal‐based. The sensory quality and storage stability of iron‐fortified maize were evaluated by descriptive analysis and hexanal production. Porridge was prepared from maize either unfortified or fortified with 30 or 60 mg iron/kg as ferrous sulfate, bisglycinate, trisglycinate, or NaFeEDTA, then stored at 30,40 or 50°C for 20 days. Fifteen judges, trained in descriptive analysis rated the intensity of 20 sensory attributes of 28 samples. Hexanal production was measured by static headspace gas chromatography. Bisglycinate produced the most rancidity. Iron fortification with bisglycinate lowered the sensory quality and storage stability of maize.