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STORAGE STABILITY OF FERROUS IRON IN WHOLE WHEAT FLOUR NAAN PRODUCTION
Author(s) -
REHMAN S.U.,
ANJUM S.A.,
ANJUM F.M.
Publication year - 2006
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2006.00068.x
Subject(s) - ferrous , chemistry , food science , ferric , sulfate , flavor , whole wheat , wheat flour , taste , inorganic chemistry , organic chemistry
Premix containing ferrous sulfate, ethylenediamine tetraacetic acid and folic acid (20.0:20.0:1.5 ppm) was used to fortify whole wheat flour stored at ambient temperature for 42 days. Naans (flat bread) were prepared from 0‐, 20‐, 40‐ and 60‐ppm ferrous iron‐fortified flour samples at weekly intervals and were analyzed for physicochemical constants and sensory evaluation. It was observed that flour containing 60‐ppm ferrous sulfate contained the highest iron residues. Total iron in flour samples showed no significant difference, while ferrous iron significantly decreased in fortified flour (0.53–3.08%) and in the naans (0.42–3.48%) because of its oxidation to ferric iron during storage. Phytic acid content decreased (0.886–0.810%) significantly during the same storage period. Iron levels affected some sensory characteristics significantly ( P ≤ 0.05) including color, texture, flexibility, chewability and overall acceptability of the naans, but not taste and flavor. The sensory attributes of naans illustrated that naans containing 40‐ppm ferrous iron are more acceptable than those prepared with 60‐ppm ferrous iron.