Biological evaluation of muffins fortified with microencapsulated iron salts [electronic resource].

Includes references.

To avoid the development of color and flavor changes, rancidity and any unacceptable change in food fortified with iron salts. microencapsulated iron salts were used to protect the fortified food from these dislike characteristics. Therefore, the iron salts (ferrous fumarate, Fe Na EDTA, ferrous glouconate, ferrous citrate, ferrous carbonates and anhydrous ferrous sulphate) were microencapsulated with palm stearin, lecithin and ascorbic acid. For testing the efficiency of iron salts microencapsules, wheat flour (72 % extraction) was fortified with different microencapsules iron salts and the wheat flour fortified samples used to produce muffins. The chemical composition, Texture Profile Analysis (TPA), weight loss, sensory and biological evaluation of muffins prepared by wheat flour fortified with different microencapsules iron salts were estimated. The results indicated that there was no effect for wheat flour fortified with different microencapsules of iron salts on chemical composition, Texture Profile Analysis (TPA), weight loss, sensory evaluation of prepared muffins except the iron content compared to muffins prepared by unfortified wheat flour (MWF). It was increased in the fortified muffins. Depletion and repletion of iron biological experiments were designed. All male albino rats were fed on Fe deficient basal diet for six weeks.

Summary in Arabic.

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