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.
