Determination of visual detection thresholds of selected iron fortificants and formulation of iron-fortified pocket-type flat bread

作者：Najm Nour El Ouyoun; Olabi Ammar; Kreyydieh Sawsan; Toufeili Imad^*

来源：Journal of Cereal Science, 2010, 51(3): 271-276.

DOI：10.1016/j.jcs.2009.12.004

• Iron
• Fortification
• Bread
• Threshold

Wheaten pocket-type flat breads were baked from refined flours fortified to contain iron from ferrous sulphate (FeSO(4)), hydrogen-reduced elemental iron (Fe) or sodium iron ethylenediaminetetraacetic acid (NaFeEDTA). Individual and group visual detection thresholds were determined by the 3-alternative forced choice (3-AFC) test according to the American Society of Testing and Materials (ASTM) method E-1432. The group visual detection thresholds of FeSO(4), NaFeEDTA and Fe in bread were established in samples baked from the corresponding wheat flours fortified with 69.46, 236.82 and 304.97 mg iron/kg flour, respectively. Sensory testing showed that iron-fortified pocket-type flat breads were similar (P < 0.01) to regular bread when baked from flours formulated to contain iron at levels lower by 25% than the group visual detection thresholds of Fe and FeSO(4) and two 25% increments lower than the threshold of NaFeEDTA. These findings indicate that iron-fortified pocket-type flat breads, which are sensorially similar to regular bread, baked from flours that contained 52.1, 133.22 and 228.73 mg iron/kg flour as FeSO(4), NaFeEDTA and Fe, would provide the segment of the population at the highest risk of iron-deficiency anaemia, specifically women of childbearing age, with 91%, 207% and 346% of their recommended daily intakes for iron, respectively.

• 出版日期2010-5