Formulation of Iron Fortified Masala Powders and Assessment of its Nutritional and Sensory Qualities

2016 ◽  
Vol 53 (3) ◽  
pp. 330 ◽  
Author(s):  
C. Mamatha ◽  
Jamuna Prakash
Keyword(s):  
Ferrous Sulfate ◽  
Sensory Quality ◽  
Iron Absorption ◽  
Sensory Attributes ◽  
Tamarindus Indica ◽  
Standard Methods ◽  
South Indian ◽  
Absorption Promoter ◽  
Sensory Qualities ◽  
And Control

Tamarind (Tamarindus indica), an acidulant spice, is a rich source of tartaric acid, an iron absorption promoter. Hence, in this context, the study aimed at formulating iron fortified tamarind based spice mixes used for South Indian dishes (Puliyogare, Rasam, Bisibele-bhat and Sambar) and analyze their nutritional and sensory quality. Masala powders were formulated using tamarind powder, pulses, salts and spices and fortified with either ferrous sulfate or ferrous fumarate to yield 2.0 mg iron/100g or ml of serving. Non-fortified products served as controls. Products were analyzed for nutrients, anti-nutrients and bio accessible iron using standard methods and evaluated for sensory attributes by 48-60 members. The range of constituents in dry tamarind and control masala powder per 100g respectively were as follows:- protein, 3.68 and 5.30-8.70%; fat, 0.36 and 3.26-6.80%; iron,18.27 and 6.2-11.5mg; calcium, 97.4 and 120.6-198.9mg; oxalates, 120.1 and 156.5- 366.2mg; phytates, 728.4 and 122.2- 176.7mg and tannins, 1240 and 204-233.2mg. Iron content in fortified products ranged from 28.3-47.2mg/100g respectively. More than 70% of iron was bioaccessible in iron fortified products, in comparison to 30-37% in control products. All the products were highly acceptable by panel members for all sensory attributes.

In Vitro Bioavailability of Iron and Sensory Qualities of Iron-Fortified Wheat Biscuits

2007 ◽  
Vol 28 (3) ◽  
pp. 299-306 ◽  
Author(s):  
Thara Govindaraj ◽  
Leelavathi KrishnaRau ◽  
Jamuna Prakash
Keyword(s):  
Citric Acid ◽  
Tartaric Acid ◽  
Ferrous Sulfate ◽  
Ethylenediaminetetraacetic Acid ◽  
Sensory Attributes ◽  
Iron Bioavailability ◽  
Deficiency Anemia ◽  
Maximum Increase ◽  
Sensory Qualities ◽  
Ionizable Iron

Background Because biscuits are a popular snack item and are consumed frequently by the younger population, fortification of biscuits with iron can be beneficial in preventing iron-deficiency anemia, which is widely prevalent in developing countries. Objective To determine the bioavailability of iron from biscuits fortified with either ferrous sulfate or sodium iron ethylenediaminetetraacetic acid (NaFeEDTA) equivalent to 8.8 mg of iron per 100 g of flour in combination with either citric and tartaric acids at 60, 80, or 100 mg/100 g levels. Methods The study involved analysis of physical characteristics, total and ionizable iron of biscuits, and sensory qualities. The ionizable iron value was used to calculate bioavailable iron. The biscuits were evaluated for sensory attributes by 30 panelists with the help of a scorecard specially developed for biscuits. Results The amount of bioavailable iron in biscuits increased over that in controls by about 27% after the addition of ferrous sulfate and 83.8% after the addition of NaFeEDTA. The addition of citric acid (80 mg/100 g) along with ferrous sulfate increased bioavailability by about 104% over that in controls. The maximum increase was seen on addition of tartaric acid (100 mg/100 g). The amount of bioavailable iron increased by 117% after the addition of NaFeEDTA with 80 mg/100 g of citric acid and by 338% after the addition of NaFeEDTA with 100 mg/100 g of tartaric acid. Sensory evaluation tests indicated that NaFeEDTA-fortified biscuits were more acceptable than ferrous sulfate–fortified biscuits and that biscuits fortified with NaFeEDTA along with tartaric acid were similar to control biscuits in all sensory attributes. Conclusions From both the subjective and the objective evaluation of biscuits, it can be concluded that the addition of NaFeEDTA along with either citric acid (80 mg/100 g) or tartaric acid (100 mg/100 g) results in improved iron bioavailability with an organoleptically acceptable product.

scholarly journals Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages

2020 ◽  
Vol 2020 ◽  
pp. 1-15
Author(s):  
Jamal Ayour ◽  
Mohamed Benichou ◽  
Abderrahim Alahyane ◽  
Hasnaâ Harrak
Keyword(s):  
Citric Acid ◽  
Volatile Compounds ◽  
Sensory Quality ◽  
Reducing Sugars ◽  
Sensory Attributes ◽  
Fresh Weight ◽  
Ripening Stages ◽  
Sensory Qualities ◽  
Sensory Profiles

In association with a desirable balance of sugars and organic acids, volatile compounds contribute to the important sensory attributes of apricots. This study assessed the biochemical, aromatic, and sensory qualities of ten Moroccan apricot clones at two maturity stages (M1: commercial stage and M2: consumption stage). Sucrose (1.84–7.09 g/100 g of fresh weight (FW)) and citric acid (0.56–2.25 g/100 g FW) were the main sugar and organic acid in fresh apricots, respectively. The principal identified volatile compounds classes were aldehydes, alcohols, and acetates. The major apricot volatile compounds, hexanal (15.43–696.35 μg/kg FW), 2-hexenal (9.04–404.72 μg/kg FW), β-linalool (8.49–880.50 μg/kg FW), and 1-hexanol (3.35–86.00 μg/kg FW), were previously reported to be major contributors to apricot flavor. Multivariate analysis revealed a significant impact of the ripening stage on the perception of sensory quality related to biochemical parameters. At the commercial stage, apricots were more firm and acidic, characterized by herbaceous odor and high citric acid level, while at the consumption stage, fruits were sweeter, having high reducing sugars (glucose and fructose) contents, and characterized by floral, fruity, and apricot flavors. Among suggested cultivars as suitable for consumption as fruits, red clones (“Cg 2” and “Mans 15”) and orange clones (“Marouch 16,” “Ab 5,” “Rtil 4” and “Marouch 4”) showed very interesting sensory attributes, aroma, and sugar-acid balance, expressing a good overall quality of apricot fruits.

Effect of Magnesium Hydroxide on Iron Absorption After Ferrous Sulfate

1999 ◽  
Vol 34 (5) ◽  
pp. 685-686 ◽  
Author(s):  
Kevin L Wallace ◽  
Steven C Curry ◽  
Frank LoVecchio ◽  
Robert A Raschke
Keyword(s):  
Magnesium Hydroxide ◽  
Ferrous Sulfate ◽  
Iron Absorption

Iron Absorption following a Single Oral Dose of Ferrous Sulfate or Ferric Gluconate in Patients with Gastrectomy

2013 ◽  
Vol 63 (1-2) ◽  
pp. 55-59 ◽  
Author(s):  
L. Santarpia ◽  
M.C. Pagano ◽  
R. Cuomo ◽  
L. Alfonsi ◽  
F. Contaldo ◽  
...  
Keyword(s):  
Oral Dose ◽  
Single Oral Dose ◽  
Ferrous Sulfate ◽  
Iron Absorption

How does the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?

2005 ◽  
Vol 2005 ◽  
pp. 245-245
Author(s):  
B. Martin ◽  
I. Verdier-Metz ◽  
S. Buchin ◽  
C. Hurtaud ◽  
J. B. Coulon
Keyword(s):  
Dairy Products ◽  
Sensory Quality ◽  
Health And Nutrition ◽  
Production Factors ◽  
Microbiological Characteristics ◽  
Nutritional Characteristics ◽  
Sensory Qualities ◽  
Livestock Products ◽  
Basic Link

The characteristics of dairy products depend on both the processing technology and the chemical and microbiological characteristics of milk. The milk properties depend themselves on a number of production factors linked to animals (genetic and physiology) or feeding. Some of these factors, the way animal are fed in particular, are increasingly becoming the focus of consumers’ concern. In particular, grass-based diets are sensitive because grass carries a positive image that can be attractive to some, because it may confer special nutritional characteristics to the products and also because grass feeding is part of the basic link between products and their original land which is important in the case of labelled products (Protected Denomination of Origin [PDO]). The aim of this text is to take stock of the recent studies (Coulon et al., 2004), which have studied the effect of grass on the sensory qualities of cheeses and butter. Other dimensions of quality. i.e., health and nutrition, are not investigated.

scholarly journals The effect of Giving Vitamin C on the Iron (Fe) Absorption of Anemic Mice (Mus musculus) by Sodium Nitrite Induction

2021 ◽  
Vol 2 (2) ◽  
pp. 79-86
Author(s):  
Siti Zamilatul Azkiyah ◽  
Delvi Noer Kholida Rahmaniyah ◽  
Istiana Istiana ◽  
Ismatun Wafiyah
Keyword(s):  
Vitamin C ◽  
Sodium Nitrite ◽  
Mus Musculus ◽  
Ferrous Sulfate ◽  
Iron Absorption ◽  
Hemoglobin Level ◽  
Deficiency Anemia ◽  
Duncan Multiple Range Test ◽  
Group I ◽  
Range Test

Vitamin C is one component that can increase iron absorption in patients with iron deficiency anemia. This study aims to determine the effect of vitamin C supplementation on iron absorption as measured by hemoglobin levels in anemic mice. This type of research is an experimental laboratory design. Experimental animals (Mus. Musculus) male mice were made anemia induced with sodium nitrite and then divided into three treatment groups. Group I, was given distilled water, Group II, was given ferrous sulfate, Group III, was given ascorbic acid + ferrous sulfate at a dose of 4.5 mg. The treatment was given for 14 days after experiencing anemia. Data analysis was used ANOVA test. If it has an effect, it continued with the Duncan Multiple Range Test (DMRT). Changes in the average hemoglobin level of mice ranged from 12-15 grams/dL after 14 days of treatment, which means that the hemoglobin level returned to normal. Thus, the administration of vitamin C can increase iron levels in mice (Mus musculus) Anemia by induction of sodium nitrite. ABSTRAK   Vitamin C merupakan salah satu komponen yang dapat menengkatkan absorpsi besi pada penderita anemia defisiensi besi. Penelitian ini bertujuan untuk mengetahui efek pemberian suplementasi vitamin C terhadap absorpsi besi yang diukur dari kadar hemoglobin hewan coba mencit anemia. Jenis penelitian berupa  desain laboratory eksperimental. Hewan coba mencit (Mus. Musculus) jantan dibuat anemia dengan diinduksi dengan natrium nitrit kemudian dibagi menjadi tiga kelompok perlakuan. Kelompok I diberi akuades, Kelompok II diberi ferro sulfat, Kelompok III diberi asam askorbat + fero sulfat dengan dosis 4,5 mg. Perlakuan diberikan selama 14 hari setelah mengalami anemia. Analisis data menggunakan ANOVA. Bila memiliki pengaruh maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Perubahan kadar hemoglobin rata-rata mencit berkisar 12-15 gram/dL setelah perlakuan selama 14 hari yang artinya kadar hemoglobin kembali ke keadaaan normal. Dengan demikian, pemberian vitamin C dapat meningkatkan kadar zat besi pada mencit (Mus musculus) Anemia dengan induksi natrium nitrit.

scholarly journals Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana)

2021 ◽  
Vol 13 (1) ◽  
pp. 96-104
Author(s):  
Jelili Babatunde Hussein ◽  
Joseph Idowu Olaniyi ◽  
Esther Anjikwi Msheliza ◽  
Seember Bernadette Kave
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Peroxide Value ◽  
Crude Protein ◽  
The Other ◽  
Partial Substitution ◽  
Standard Methods ◽  
Physico Chemical ◽  
Sensory Qualities

The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100% margarine serve as the control, labeled as B, C, D and E and A, respectively while the other ingredients used remain constant. The physico-chemical (proximate compositions, free fatty acids (FFA), iodine value, and peroxide value) and sensory qualities of the cookies were evaluated using standard methods. The results show ranged in moisture (11.13 to 14.60%), crude protein (6.93 to 7.83%), crude fat (16.00 to 18.03%), ash (1.40 to 2.09%), crude fiber (0.29 to 0.62%), carbohydrate (59.70 to 62.79%), FFA (0.35 to 1.01 mg KOH/g), iodine value (75.63 to 81.17 g I2/100 g) and peroxide value (2.96 to 5.27 meq/kg). The partial substitution of margarine with avocado pear pulp produced nutritious cookies with desirable organoleptic qualities. Also, the results demonstrated that cookies had acceptability up to a 30% level of substitution with avocado pear pulp. The findings indicated the feasibility of avocado pear pulp in fat-reduced cookies preparation, this will reduce the pressure in using only margarine in cookies making and diversify the use of avocado pear.

scholarly journals Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis

2021 ◽  
Author(s):  
Ewa Ropelewska ◽  
Anna Wrzodak ◽  
Kadir Sabanci ◽  
Muhammet Fatih Aslan
Keyword(s):  
Freeze Drying ◽  
Sensory Quality ◽  
Bitter Taste ◽  
Sensory Attributes ◽  
Discrimination Accuracy ◽  
Flatbed Scanner ◽  
Color Channel ◽  
Texture Parameters ◽  
Freeze Dried

AbstractThis study was aimed at evaluating the effect of freeze-drying and lacto-fermentation on the texture parameters of images and sensory attributes of beetroots. The samples were imaged using a flatbed scanner, and textures from images converted to color channels L, a, b, R, G, B, X, Y, Z were computed. The discrimination of raw and processed beetroots was performed using models based on textures selected for each color channel. The sensory quality of processed samples was determined using the attributes related to smell, color, texture and taste. The highest discrimination accuracy of 97.25% was obtained for the model built for color channel b. The accuracies for other channels were equal to 96.25% for channel a, 95.25% for channel R, 95% for channel Y, 94.75% for channel B, 94.5% for channel X, 94% for channel L, 92.5% for channel G, 88.25% for channel Z. In the case of some models, the raw and lacto-fermented beetroots were discriminated with 100% correctness. The freeze-dried and freeze-dried lacto-fermented samples were also the most similar in terms of sensory attributes, such as off-odor, attractiveness color, beetroot color, crunchiness, hardness, bitter taste, overall quality. The results indicated that the image parameters and sensory attributes may be related.

Effects of the Degree of Maturity on the Chemical Composition, Physical Characteristics and Sensory Attributes of Peach (Prunus persica) cv. Caterin

2005 ◽  
Vol 11 (5) ◽  
pp. 345-352 ◽  
Author(s):  
A. I. Cascales ◽  
E. Costell ◽  
F. Romojaro
Keyword(s):  
Sensory Quality ◽  
Prunus Persica ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Colour Intensity ◽  
Physical And Chemical Parameters ◽  
Degree Of Maturity ◽  
Physical And Chemical

Sensory quality of peach during ripening to assess the best state for consumption was analysed. Physical and chemical parameters commonly used for establishing the commercial quality of this fruit were also determined: Soluble solids, acidity, sugars, organic acids, chlorophyll, carotenoids, resistance to compression and to penetration and colour. Relationships among these parameters and sensory characteristics were also analysed. A panel of eight trained assessors evaluated intensities of 12 sensory attributes (1 for odour, 2 for colour, 4 for flavour and 5 for texture). The sensory attributes selected allowed the description of perceivable differences between peaches of different degrees of maturity, although the variation in intensity of the attributes followed different trends. Colour intensity increased and acidity, firmness and crispness decreased significantly with ripening. Intensity of flavour, sweetness and fruitiness increased significantly from the under-ripe to semi-ripe states, and then decreased on reaching ripeness. It can be concluded that the most suitable time for harvesting and consumption of this peach variety was the state described herein as semi-ripe, and that a high correlation existed between colour intensity and hardness and the instrumental measurements of colour and texture.

Iron Amino Acid Chelates

2004 ◽  
Vol 74 (6) ◽  
pp. 435-443 ◽  
Author(s):  
Hertrampf ◽  
Olivares
Keyword(s):  
Amino Acid ◽  
Iron Deficiency ◽  
Iron Deficiency Anemia ◽  
Ferrous Sulfate ◽  
Iron Absorption ◽  
Iron Status ◽  
Deficiency Anemia ◽  
Efficacy Trials ◽  
Food Matrices ◽  
The Cost

Iron amino acid chelates, such as iron glycinate chelates, have been developed to be used as food fortificants and therapeutic agents in the prevention and treatment of iron deficiency anemia. Ferrous bis-glycine chelate (FeBC), ferric tris-glycine chelate, ferric glycinate, and ferrous bis-glycinate hydrochloride are available commercially. FeBC is the most studied and used form. Iron absorption from FeBC is affected by enhancers and inhibitors of iron absorption, but to a lesser extent than ferrous sulfate. Its absorption is regulated by iron stores. FeBC is better absorbed from milk, wheat, whole maize flour, and precooked corn flour than is ferrous sulfate. Supplementation trials have demonstrated that FeBC is efficacious in treating iron deficiency anemia. Consumption of FeBC-fortified liquid milk, dairy products, wheat rolls, and multi-nutrient beverages is associated with an improvement of iron status. The main limitations to the widespread use of FeBC in national fortification programs are the cost and the potential for promoting organoleptic changes in some food matrices. Additional research is required to establish the bioavailability of FeBC in different food matrices. Other amino acid chelates should also be evaluated. Finally there is an urgent need for more rigorous efficacy trials designed to define the relative merits of amino acid chelates when compared with bioavailable iron salts such as ferrous sulfate and ferrous fumarate and to determine appropriate fortification levels

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