Product Evaluation Using Iron-Fortified Wheat Flour

Abstract

ln order to determine the effects on the physical lnd sensory characteristics of wheat flour :reparations after fortification with specific iron .Lrmpounds/ a study was carried out to ascertain ,','hich iron compound would be most ::propriate in Sri Lanka. The iron compounds :ested were ferrous sulphate and fumarate, :-emental iron, hydrogen reduced iron and Na Fe EDTA. Iron was added to wheat flour to ::ovide 44,66 and 88 mg Felkg flour and mixed ::r a tumble laboratory blender. The flour was ::cred at ambient conditions (30 to 40.C, relative --.'rmidity above 80%) at the Ceylon hstitute for S;ientific and Industrial Research (CISIR), iolombo. At monthly intervals, four foods, viz., ::n, string hoppers, bread and rusks, prepared :rm the flour were evaluated for theii ,u.sory ::.aracteristics, using 12 trained and experiencei :::.elists. Bread and rusks were prepared at the l-::ional Bakery Colombo, and roti and string : -':pers were prepared at the CISIR. I:.e results show that the quality of all flours, .: c.uding the unfortified, control flour, :::enorated during storage. By the third month -::.e of the . products made from any of the : xs were edible. Flour storage at the ambient :i,:?g€ conditions in Sri Lanka requires that the ' :':: be consumed within 3 months of milling. ;- :::s fortified with Na Fe EDTA and ferrous --::rate became less acceptable sooner than the .ri-€: i-lours. Flours fortified with reduced iron ir: ir-:lh electrolytic iron showed fewer sensory :':r:.es. Most of the changes were related to - -: storage time than to the level of the ' :::-iarrt. Fortification at iron concentrations of -+ :: kg and 66 mg/kgwas viable.