scholarly journals Sensory evaluation of dairy supplements enriched with reduced iron, ferrous sulfate or ferrous fumarate

2015 ◽  
Vol 57 (1) ◽  
pp. 14 ◽  
Author(s):  
Josefina C Morales ◽  
Elena Sánchez-Vargas ◽  
Rodrigo García-Zepeda ◽  
Salvador Villalpando
Keyword(s):  
Dietary Supplements ◽  
Sensory Evaluation ◽  
Ferrous Sulfate ◽  
Ferrous Sulphate ◽  
Panel Member ◽  
Storage Materials ◽  
Ferrous Fumarate ◽  
Time Zero ◽  
Iron Salts ◽  
Hedonic Scale

Objective. To determine the degree of liking of the Oportunidades programme dietary supplements (DS) –purees and beverages– added with different iron salts (IS): reduced iron (RI), ferrous sulphate (FS) or ferrous fumarate (FF) during24 weeks of storage. Materials and methods. The DS were evaluated through a hedonic scale for aroma, flavour and colour attributes; at time zero and every eight weeks,each panel member evaluated three DS with same flavour and presentation but different IS. Seventy women participated as panel members. Results. The chocolate and banana DS exhibited a change in preference by colour and flavour due to storage. DS with FS or RI showed the least preference by flavour and colour in the context of the three IS considered. The chocolate and neutral DS enriched with FS changed their colour and flavour. Conclusion. DS were, in general,well-liked; nonetheless, for purees enriched with FS and forbeverages enriched with RI, the less-liked attributes were colour and flavour.

scholarly journals Investigation on Haematinic accessible Assortments and Measurable Structures available in Indian Markets

2020 ◽  
Vol 11 (SPL4) ◽  
pp. 704-708
Author(s):  
Rekha Kumari ◽  
Hariprasad Rao L ◽  
Gopinath T T ◽  
Pandiyan K R
Keyword(s):  
Carbonyl Iron ◽  
Ferrous Sulfate ◽  
Ferric Hydroxide ◽  
Ammonium Citrate ◽  
Ferrous Fumarate ◽  
Oral Fluids ◽  
Iron Salts ◽  
Sodium Hydrate ◽  
Iron Iron ◽  
Parenteral Iron

To investigate Haematinic definitions accessible in India arcade for their assortments of measurements structures, hard salts utilized, the substance of essential iron, recurrence of organization compulsory, the occurrence of extra supplements, levelheadedness and price. Haematinic details recorded in IDR 2018, were investigated for salts of Iron present. Arrangements of ferrous fumarate were additionally investigated for Iron substance, presence of folic corrosive and other included extra parts. A sum of 522 plans, 291 (55.74%) was oral strong measurement structure, 206 (39.46%) were oral fluids and 25 (4.7%) were parenteral. Iron salts in these details were in a type of ferrous fumarate, carbonyl iron, iron ascorbate, iron ammonium citrate, ferric hydroxide polymaltose perplexing, ferrous sulfate, sodium hydrate. Carbonyl iron was available in 92 arrangements and was most ordinarily utilized readiness in oral strong plans. A few details moreover contained Vitamin B12, zinc sulfate, histidine, lysine different multivitamins and calcium arrangements in factor extent. Out of 291 oral strong, 45 (15.46 %) arrangements required organization > three times each day to accomplish the remedial fixation. The normal expense of the sound planning was more than the normal expense of silly arrangement. Investigation of different haematinics shows there is no consistency in details. Iron and folic corrosive are included wide factor range in addition, different substances were additionally included with no very much demonstrated proof. Steps ought to be taken to normalize these details.

Study of Vitamins and Dietary Supplements Containing Ferrous Fumarate and Ferrous Sulfate Using Mössbauer Spectroscopy

2010 ◽  
Author(s):  
M. I. Oshtrakh ◽  
E. G. Novikov ◽  
S. M. Dubiel ◽  
V. A. Semionkin ◽  
Jirí Tucek ◽  
...  
Keyword(s):  
Dietary Supplements ◽  
Ferrous Sulfate ◽  
Ferrous Fumarate

Iron and folic acid in pregnancy: ferrograd folic

1968 ◽  
Vol 6 (3) ◽  
pp. 12.1-12
Keyword(s):  
Folic Acid ◽  
Iron Deficiency ◽  
Slow Release ◽  
Ferrous Sulphate ◽  
Elemental Iron ◽  
Ferrous Fumarate ◽  
Iron And Folic Acid ◽  
In Pregnancy

Abbott Laboratories have drawn our attention to their Ferrograd Folic tablets which were introduced shortly after we discussed combined iron and folic acid tablets (DTB March 17, 1967, p. 22.). Like A. H. Cox’s ferrous fumarate and folic acid tablet (DTB November 24, 1967, p. 96), Ferrograd Folic provides what we concluded were appropriate amounts of folic acid and iron for prophylaxis of folate and iron deficiency in pregnancy. Each tablet contains 350 mcg folic acid and 105 mg elemental iron as slowly released ferrous sulphate; the dose is one tablet daily. The basic NHS cost of one week’s supply is 1/9d, much more than that of Cox’s tablets, but slow release of the iron is probably an advantage for some patients.

scholarly journals A study on the aspects of pharmacoepidemiology and pharmacohaemovigilance of ferrous ascorbate, ferrous fumarate, ferrous sulphate and ferric ammonium citrate, among the rural anaemic women, in the Indian spectrum

2019 ◽  
Vol 8 (12) ◽  
pp. 2751
Author(s):  
Moumita Hazra
Keyword(s):  
Ferrous Sulphate ◽  
Haemoglobin Concentration ◽  
Significant Rise ◽  
Demographic Characteristics ◽  
Health Concern ◽  
Ammonium Citrate ◽  
Ferric Ammonium Citrate ◽  
Ferrous Fumarate ◽  
Ferrous Ascorbate ◽  
Ferric Ammonium

Background: Anaemia is a global health concern, associated with increased maternal and perinatal mortality, preterm delivery, low birth weight, extreme fatigue and impaired immune system; and controlled by oral haematinics; with a rise in haemoglobin concentration. The objective was to examine the various aspects of pharmacoepidemiology and pharmacohaemovigilance of oral haematinics, among the anaemic women population, in rural India.Methods: This was a multi-centre, retrospective, observational and analytical study of the hospital medical records of 250 anaemic patients, who were allocated into group A of 125 patients within 15-21 years and group B of 125 patients within 22-35 years. The patients were prescribed oral haematinics, containing 60 mg of elemental iron, thrice daily, with meals. The various aspects of pharmacoepidemiology and pharmacohaemovigilance of ferrous ascorbate, ferrous sulphate, ferrous fumarate and ferric ammonium citrate, including patients’ demographic characteristics, anaemic symptoms assessment, prescription patterns, and safety assessment, on 1st, 2nd, 3rd months and follow-up visits, were recorded and thoroughly analysed..Results: In groups A and B, the demographic characteristics of the patients were comparable; ferrous ascorbate was the most commonly prescribed oral haematinic, followed by ferrous sulphate, ferrous fumarate and ferric ammonium citrate, which controlled mild to moderate iron deficiency anaemia, with a gradual significant rise in haemoglobin concentration, in the successive 3 months; and adverse effects were observed to be statistically non-significant in either group.Conclusions: The different aspects of pharmacoepidemiology and pharmacohaemovigilance in the study established that the oral haematinics were reasonably beneficial and safe among the anaemic women population, in rural India.

scholarly journals Acute Consumption of Prebiotic Galacto-Oligosaccharides Increases Iron Absorption from Ferrous Fumarate, but not from Ferrous Sulfate and Ferric Pyrophosphate: Stable Iron Isotope Studies in Iron-Depleted Young Women

2020 ◽  
Vol 150 (9) ◽  
pp. 2391-2397
Author(s):  
Frederike M D Jeroense ◽  
Christophe Zeder ◽  
Michael B Zimmermann ◽  
Isabelle Herter-Aeberli
Keyword(s):  
Stable Isotopes ◽  
Ferrous Sulfate ◽  
Iron Absorption ◽  
Ferric Pyrophosphate ◽  
Ferrous Fumarate ◽  
Paired Samples ◽  
Wilcoxon Rank Sum Test ◽  
Isotope Studies ◽  
High Doses ◽  
Dose Dependent

ABSTRACT Background Although acute consumption of high doses of prebiotic galacto-oligosaccharides (GOS) increases fractional iron absorption (FIA) from ferrous fumarate (FeFum), it is uncertain if low doses of GOS have this effect. Furthermore, whether GOS improve iron absorption from other commonly used iron compounds and whether ascorbic acid (AA) enhances the effect of GOS on iron absorption from FeFum is unclear. Objectives In iron-depleted women [serum ferritin (SF) <30 μg/L], we assessed: 1) whether the acute enhancing effect of GOS on FeFum is dose dependent; 2) if GOS would affect FIA from ferrous sulfate (FeSO4) or ferric pyrophosphate (FePP); and 3) if AA and GOS given together enhance FIA from FeFum to a greater extent compared with GOS alone. Methods We recruited 46 women (mean age 22.0 y, mean BMI 21.3 kg/m2, median SF 17.1 μg/L), and measured FIA from 14 mg iron labeled with stable isotopes in the following conditions: 1) FIA from FeFum given with 3.5 g, 7 g GOS, and without GOS; 2) FIA from FeSO4 and FePP given with and without 15 g GOS; and 3) FIA from FeFum given with 7 g GOS with and without 93 mg AA. FIA was measured as erythrocyte incorporation of stable isotopes after 14 d. Comparisons were made using paired samples t-test or Wilcoxon rank sum test where appropriate. Results Giving 7 g of GOS significantly increased FIA from FeFum (+26%; P = 0.039), whereas 3.5 g GOS did not (P = 0.130). GOS did not significantly increase FIA from FeSO4 (P = 0.998) or FePP (P = 0.059). FIA from FeFum given with GOS and AA was significantly higher compared with FeFum given with GOS alone (+30%; P <0.001). Conclusions In iron-depleted women, GOS does not increase FIA from FeSO4 or FePP, but it increases FIA from FeFum. Thus, a combination of FeFum and GOS may be a well-absorbed formula for iron supplements. The study was registered at clinicaltrials.gov as NCT03762148.

scholarly journals Effect of Partial Substitution of Sodium Chloride with Potassium Chloride and the Use of Garlic (Alium sativum L.) on the Sensory Qualities of Frankfurter

2005 ◽  
Vol 26 ◽  
pp. 57-64
Author(s):  
DB Nepali Karki ◽  
NP Roxas ◽  
Cessar C Sevilla ◽  
Romeo B Obedoza ◽  
VL Barraquio
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Sensory Evaluation ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Partial Substitution ◽  
Buffalo Meat ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Meat Type

A study was carried out from 1st July to 21st October 2003 at the Institute of Animal Science (IAS), University of the Philippines, Los Baños, College Laguna, Philippines. The study was based on the overall acceptability of substitution of sodium chloride by potassium chloride, frankfurters of broiler chicken and buffalo meat, which were prepared with or without garlic at 1:1 ratio. Frankfurters stored in chiller for over-night after the preparation (as fresh) and stored in freezer (-5 to -7°C) were taken out at 45 and 75 days for sensory evaluation. Ten experienced panelists were involved to evaluate sensory characteristics of frankfurters. Required amount of franks were cut into approximately 2.5 cm size and heated in microwave before serving to the panelists after randomly coding. Each panelist was served with four randomly allocated samples such that in each replication (block), two panelists were assigned. Juiciness, tenderness, color, flavor, off-flavor and overall acceptability were evaluated using the seven point Hedonic scale score card. Type of meat used and the storage period had significant influence in some of the sensory traits, such as juiciness, tenderness and color. Scores for juiciness and tenderness were significantly (P>0.05) higher with chicken franks. However, highly significant (P>0.01) difference was observed for color, favoring buffalo meat franks. Traits such as flavor and overall acceptability had higher scores for chicken than buffalo meat, although scores for offflavor had opposite values; higher with chicken, but was not significantly different. Sensory characteristics for stored products were scored lower than fresh. Color was influenced significantly (P>0.05) by meat type, salt, garlic and also storage period of 75 days. Meat type and storage interaction had significant (P>0.05) differences on juiciness, overall acceptability and tenderness. However, their effects as individual variable were not significant. When garlic was used at 2% level in combination with NaCl+KCl at 1:1 ratio the effectiveness was more pronounced from all respects. However, same percentage of garlic could not produce more acceptable franks with sodium chloride alone. All sensory parameters considered in the study were scored less either for 45 or 75 days storage than the fresh. However, statistically; except for off-flavor, no significant differences were observed between 45 and 75 days. Key words: Frankfurter, substitution, sensory evaluation, panelist, Hedonic scale, garlic J. Inst. Agric. Anim. Sci. 26:57-64 (2005)

scholarly journals Quality Evaluation and Functional Properties of Reduced Sugar Jellies Formulated from Citrus Fruits

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Ines Ben Rejeb ◽  
Nahla Dhen ◽  
Salma Kassebi ◽  
Mohamed Gargouri
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Potential Health ◽  
Phenolic Contents ◽  
Health Promoting ◽  
Citrus Varieties ◽  
Hedonic Scale ◽  
Blood Orange

In Tunisia, despite the large annual production and the numerous citrus varieties under cultivation, citrus processing industries lack product diversity. Products based on dietary properties are a new trend aiming to develop innovative foods and to meet the requirements of the new customer class. In the present study, formulations of reduced sugar jelly products using antioxidant rich-fruit, citrus, were carried out. The effects of citrus juices on the jelly’s antioxidant properties, colour, consistency, and sensory evaluation were also investigated. Results showed that all citrus jellies maintain their antioxidant activity, correlated with phenolic content presence. In fact, total phenolic contents ranged between 123.16 and 192.76 mg GAE/100 g, while flavonoid content varied between 1.54 and 9.06 mg QE/100 g for grapefruit jelly and blood orange jelly, respectively. Results illustrated that antioxidant activity varies according to the variety. A sensory evaluation employing hedonic scale technique exhibited satisfactory acceptance of the reduced sugar blood orange and blond maltase jellies. These results highlight and promote the potential use of these citrus varieties in jelly industry as they present a rich source of phenolic compounds and may generate numerous phytochemicals with potential health promoting properties.

scholarly journals Sensory Evaluation of Moringa- Probiotic Yogurt Containing Banana, Sweet Potato or Avocado

2015 ◽  
Vol 4 (5) ◽  
pp. 165 ◽  
Author(s):  
Megan Kuikman ◽  
Colleen P. O'Connor
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
Sensory Evaluation ◽  
Moringa Oleifera ◽  
Fruits And Vegetables ◽  
Control Sample ◽  
Sensory Characteristics ◽  
Probiotic Yogurt ◽  
Sensory Qualities ◽  
Hedonic Scale

This study evaluated the effects of adding selected fruits and vegetables local to Mwanza, Tanzania on the sensory qualities of probiotic yogurt supplemented with <em>Moringa oleifera,</em> a local tree with a high micronutrient and protein content. A total of five samples were evaluated: 1) Probiotic yogurt (control), 2) <em>Moringa</em> probiotic yogurt, 3) <em>Moringa-</em>banana probiotic yogurt, 4) <em>Moringa</em>-sweet potato<em> </em>probiotic yogurt, and 5) <em>Moringa</em>- avocado probiotic yogurt. Consumers (n= 37) rated the five different samples on a 9-point hedonic scale for four sensory characteristics (flavour, appearance, texture and overall quality). The control sample and the <em>Moringa</em>-banana sample had significantly higher ratings (p&lt;0.05) than the <em>Moringa</em> sample for appearance, flavour, texture and overall quality. The <em>Moringa</em>-banana sample was not found to be significantly different than the control sample for all sensory characteristics (p&gt;0.05). Overall, the addition of banana to <em>Moringa</em> probiotic yogurt resulted in a product with comparable sensory qualities to probiotic yogurt alone.

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