Iron Fortification of Spiced Vinegar in the Philippines

This study aimed to physicochemically characterize and evaluate the consumer acceptability of SV fortified with ferrous sulfate (FS), ferrous fumarate (FF), or sodium iron ethylenediaminetetraacetate (NaFeEDTA) at 0.2 mg Fe/mL. Iron fortificants were added directly to SV, vortexed, and stored for analysis. A nonfortified SV served as a control. Physicochemical analyses (pH, titratable acidity, color, turbidity, and iron recovery) were conducted from 0 to 6 months postfortification. Consumer acceptability (9 ‐point hedonic scale: color, appearance, aroma, sourness, and overall acceptability) was conducted using 1‐month fortified vinegar in 96 students and 27 women. Iron recovery of fortified samples was high and similar (>97%) after 3 days of fortification and remained>87% at 6 months postfortification. All samples had minimum acidity of 5.31% and pH between 3.12 and 3.3. Color difference against the control followed the next order: SV ‐NaFeEDTA <  SV‐FS = SV‐FF. Among students, acceptability of SV‐FS and SV‐FF were lower than the control and SV‐NaFeEDTA for all attributes (P  <  0.05) except aroma. In women, overall acceptability and aroma were not different among samples (P  >  0.05). Overall, SV‐NaFeEDTA had similar acceptability to the control, and was the most accepted fortified vinegar. SV‐NaFeEDTA shows potential (in terms of physicochemical stability and consumer acceptability) to be used as an iron‐delivery vehicle to addre...
Source: Journal of Food Science - Category: Food Science Authors: Tags: Health, Nutrition, & Food Source Type: research