Determination of visual detection thresholds of selected iron fortificants and formulation of iron-fortified pocket-type flat bread
2010
El Ouyoun Najm N. | Olabi A. | Kreyydieh S. | Toufeili I. | El Ouyoun Najm, N., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, 1107 2020 Beirut, Lebanon | Olabi, A., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, 1107 2020 Beirut, Lebanon | Kreyydieh, S., Department of Biology, Faculty of Arts and Sciences, American University of Beirut, Riad El Solh, 1107 2020 Beirut, Lebanon | Toufeili, I., Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, 1107 2020 Beirut, Lebanon | Toufeili, I.; Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, 1107 2020 Beirut, Lebanon; email: [email protected] | University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences; | Nutrition and Food Sciences | [email protected] | Faculty of Agricultural and Food Sciences | Najm, NE | Olabi, A | Kreyydieh, S | Toufeili, I | Toufeili, I (reprint author), Amer Univ Beirut, Dept Nutr and Food Sci, Fac Agr and Food Sci, WHO Collaborating Ctr, Beirut 11072020, Lebanon. | American University of Beirut
Wheaten pocket-type flat breads were baked from refined flours fortified to contain iron from ferrous sulphate (FeSO4), 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 FeSO4, 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 andlt; 0.01) to regular bread when baked from flours formulated to contain iron at levels lower by 25percent than the group visual detection thresholds of Fe and FeSO4 and two 25percent 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 FeSO4, NaFeEDTA and Fe, would provide the segment of the population at the highest risk of iron-deficiency anaemia, specifically women of childbearing age, with 91percent, 207percent and 346percent of their recommended daily intakes for iron, respectively. © 2010 Elsevier Ltd. All rights reserved.
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