Iron fortification of brown sugar for food application and its impact on iron status in human subjects

Iron deficiency results from insufficient dietary intake and poor bioavailability. It can be alleviated by foods fortified with some suitable compound. Brown sugar contains 97% sucrose, 2% water and 1% other substances. Brown sugar provides minute quantities of iron (Fe), calcium (Ca), potassium (K), sodium (Na) and magnesium (Mg). However, Fe contents of sugar can be enhanced by fortification with suitable iron fortificants. The present project was designed to prepare iron fortified brown sugar and its utilization in cake. Brown sugar was fortified with two commonly used fortificants i.e. NaFeEDT A and FeSO4 alone as well as in combination according to % DV. Fortified brown sugar analyzed fortnightly for physic-chemical analysis (moisture content 0.73-0.74, crude protein 0.07-0.08, crude fat 0.29-0.30) crude fiber 0.15-0.20, ash content 0.56-0.71 and NFE 98.02-98.16%, water activity (0.73-0.76) and mineral profile (7.50-9.21 Fe, 90.53-91.54 K, 32.19-34.43 Ca, 7.86-8.21 Mg and 32.19-33.38 Na mg/100g) during 60 days storage. After physico-chemical analysis of fortified brown sugar, cakes were prepared from all compositions as well as control treatments and analyzed. Mean values for proximate analysis of iron fortified brown sugar cakes were ranged for moisture content 14.9114.94, crude protein 10.53-11.21, crude fat 22.37-23.39, ash content 3.88-3.98 and crude fiber 1.45-2.81 and NFE 43.71-46.76% among all formulations. Results regarding mineral contents like Na, K, Ca, Mg and Fe were ranged from 350.28-355.41 (mg/100g), 185.32-187.34 (mg/100g), 177.20-178.21 (mg/100g), 34.91-36.91 (mg/100g) and 7.91-9.94 (mg/100g), respectively. After that cakes were analyzed for physical parameters like water activity, texture, color and sensory characteristics. The water activity of iron fortified brown sugar cakes was ranged from 0.74-0.80. There hardness was ranged from 3.78-3.79g. During storage the color of fortified brown sugar cakes became dark as compared to unfortified flour. Sensory attributes of cakes made from composition containing T1 were more preferred after T0 by trained panel of judges due to appealing crust color, pleasant flavor, better texture and overall acceptability. On the basis of chemical assay and sensory evaluation, two best formulations i.e. T1 (100% NaFeEDTA) and T3 (50% NaFeEDTA + 50% FeSO4) along with control were selected for further efficacy studies on normal human volunteers to determine the impact of selected compositions on Hb level and serum ferritin. There was increase in Hb level (9.31-10.34) and serum ferritin (11.03-12.75) during 45 days trial. It is suggested that brown sugar fortified with iron salts can be used in different bakery products to enhance their nutritional effect. Moreover, the regular consumption of iron fortified brown sugar cake can fulfill the %DV of added nutrients in order to alleviate micronutrient deficiencies.