抽象的

Iron fortification of soya based infant cereal and its stability during storage

Lisa, Feri Kusnandar, Nugraha Edhi Suyatma

Food fortification with iron has been recommended as one of the preferred approaches for preventing and eradicating iron deficiency for infant. However, infant cereal is one of the most difficult product to be fortified with iron. As it will provoke aroma, color and taste deviation. In addition, each iron salt has each level of bioavailability and its stability during keeping. Therefore, finding appropriate ferrous type in infant cereal and its stability during storage become more challenging. Thus, the aim of this research was to determine the appropriate iron types at certain concentration of fortification in prototype soya based infant cereal. The study covered to determine types and concentration of the iron added. Types of iron used in this research were ferrous sulphate (FeSO4), ferrous fumarate (C4H2FeO4), and ferrous pyrophosphate (Fe4(P2O7)3.8H2O). The level of iron fortification was set on 4 mg/100 g product correspond to 15% of daily value (DV) and 8 mg/100 g product correspond to 30% of daily value (DV). The selected sample undergo stability test at normal temperature for 12 months. Addition of ferrous fumarate and ferrous pyrophosphate at 4 mg/kg and 8 mg/kg were accepted by sensory (aroma and taste) and color as well as not significantly different with control (p<0.05). The acceptable iron for fortification in infant cereal at level both 4 mg/kg and 8 mg/kg were also stabil until 12 months during storage time.