Ready-to-drink Philippine orange juice (POJ) prototypes were developed as iron-fortified beverages for evaluation of Filipino women from . representative communities in Quezon City, Philippines. Di#erent formulations containing ferrous sulfate (FeSO.) fortificant were produced such that *, +*, ,* and -*ῌ of the Philippine recommended intake for iron per serving were met. The respondents (n῍1,) were interviewed about their citrus fruit and citrus fruit-based beverage consumption and were asked to evaluate the acceptability of the di#erent POJ formulations. Results of the consumption studies showed that citrus fruit-based beverages were more often consumed by the respondents than the unprocessed citrus fruits. Further, the fortification of POJ with FeSO. did not significantly alter the physicochemical and sensory characteristics of the juice drinks. The familiarity of the respondents with Philippine orange as well as the high acceptance scores of the fortified beverages makes the commodity a suitable vehicle for iron fortification using FeSO. fortificant.
Milkfish consumption and the e#ects on the proximate composition and docosahexaenoic acid (DHA) level of three cooking methods (Paksiw, Sinigang and fried) used to prepare milkfish were determined. Total moisture content, crude fat, crude protein and the total ash of the dishes were analyzed. Fatty acid methyl esters (FAMEs) were analyzed through gas chromatography. Results showed that milkfish is eaten once to twice a week by Filipino households. Proximate analysis revealed that Paksiw had the highest moisture content, and Sinigang had the highest crude fat content. Sinigang had a significantly lower crude protein content compared to raw fish, fried fish had the highest crude protein on a wet basis and Paksiw on a dry basis. The DHA level for Paksiw was not significantly di#erent from raw milkfish, but DHA level for Sinigang and fried milkfish were significantly di#erent from the raw sample. Di#erent cooking methods can thus cause changes in the proximate composition and DHA content of milkfish.
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