Sensory evaluation of dairy supplements enriched with reduced iron, ferrous sulfate or ferrous fumarate

Abstract

Sensory evaluation of dairy supplements enriched with reduced iron, ferrous sulfate or ferrous fumarate. Salud Publica Mex 2015;57:14-21. Abstract Objective. To determine the degree of liking of the Oportunidades programme dietary supplements (DS) -purees and beverages-added with different iron salts (IS): reduced iron (RI), ferrous sulphate (FS) or ferrous fumarate (FF) during 24 weeks of storage. Materials and methods. The DS were evaluated through a hedonic scale for aroma, flavour and colour attributes; at time zero and every eight weeks, each panel member evaluated three DS with same flavour and presentation but different IS. Seventy women participated as panel members. Results. The chocolate and banana DS exhibited a change in preference by colour and flavour due to storage. DS with FS or RI showed the least preference by flavour and colour in the context of the three IS considered. The chocolate and neutral DS enriched with FS changed their colour and flavour. Conclusion. DS were, in general, well-liked; nonetheless, for purees enriched with FS and for beverages enriched with RI, the less-liked attributes were colour and flavour. Morales JC, Sánchez-Vargas E, García-Zepeda R, Villalpando S. Evaluación sensorial de suplementos lácteos enriquecidos con hierro reducido, sulfato ferroso o fumarato ferroso. Salud Publica Mex 2015;57:14-21. Resumen Objetivo. Determinar el nivel de agrado de los suplementos alimenticios (SA) (papillas y bebidas) del Programa Oportunidades, adicionados con diferentes sales de hierro (SH): hierro reducido (HR), sulfato ferroso (SF) o fumarato ferroso (FF), durante 24 semanas de almacenamiento. Material y métodos. Se evaluaron mediante una escala hedónica los atributos olor, sabor y color; a tiempo cero y cada ocho semanas, cada juez evaluó tres suplementos, mismo sabor, presentación y diferente SH. Participaron 70 mujeres. Resultados. Los SA sabor chocolate y plátano presentaron modificación del agrado por color y sabor durante el almacenamiento. Los SA con SF o HR presentaron el menor agrado para sabor y olor por efecto de las SH. En los SA sabor chocolate y natural adicionados con SF se afectó el color y el sabor. Conclusión.Los SA en general presentaron agrado; sin embargo, en las papillas adicionadas con SF y las bebidas con HR los atributos limitantes fueron color y sabor.Palabras clave: hierro; alimentación suplementaria; alimentos fortificados; análisis de alimentos; preferencias alimentarias

Use of the Kano model and sensory evaluation in the development of an iron supplement for women

“…These results infer that it was the flavor that resulted in the low acceptability of this formulation, although it also received low scores for appearance and color when compared with the others. The final chocolate formulation had a high pH value and darkened similarly to that reported by Morales, S anchez-Vargas, García-Zepeda, and Villalpando (2015). The authors reported the development of an undesirable gray color in powdered, chocolate flavored nutritional mixes when fortified with iron, as also with ferrous fumarate and ferrous sulfate.…”

Closing the Nutrition Impact Gap Using Program Impact Pathway Analyses to Inform the Need for Program Modifications in Mexico's Conditional Cash Transfer Program

“…A technical report from the efficacy study described in Table 1 (18) showed that Nutrisano fortified with reduced iron had no impact on iron status or anemia after 4 mo follow-up compared with micronutrient syrup ( Table 2 ). In parallel, studies confirmed that both ferrous sulfate and reduced iron resulted in greater changes to organoleptic properties of the foods than ferrous gluconate (45), which then replaced reduced iron as a fortificant.…”

Diseño de un alimento infantil listo para consumir fortificado con hierro a base de arveja (Pisum sativum)

“…La evolución del contenido de sólidos solubles, pH y acidez del alimento pasteurizado durante el almacenamiento demuestra que el tratamiento [13] térmico permite mantener los valores iniciales de acidez y sólidos solubles durante 14 días (Figura 4) mientras que sin tratamiento se evidenciaron diferencias significativas a partir del día 7 (Figura 1).…”

“…En Colombia las principales matrices utilizadas en la fortificación voluntaria son los cereales para desayuno, las pastas y las bebidas, siendo las vitaminas A, C y B1 y los minerales hierro, zinc y calcio los nutrientes más adicionados 10 . En cuanto a la fortificación con hierro, se han desarrollado productos que incluyen refrescos de fruta (11) , yogurt (12) , suplementos alimenticios (papillas y bebidas) (13) , fórmulas infantiles (14) , entre otros. También se han realizado estudios de fortificación con hierro sobre matrices vegetales como trozos de calabaza procesados como snacks (15) .…”