Fortification of soy sauce using various iron sources: Sensory acceptability and shelf stability

Food and Nutrition Bulletin

Volumn 27, Issue 1, 2006, Pages 19-25

  Watanapaisantrakul, Ratana ^a   Chavasit, Visith ^a   Kongkachuichai, Ratchanee ^a  

^a MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Fortification; Iron deficiency; Iron sources; Soy sauces

Indexed keywords

NUTRITION;

EID: 33644938538     PISSN: 03795721     EISSN: None     Source Type: Journal    
DOI: 10.1177/156482650602700103     Document Type: Article

References (12)

1. Uauy R, Hertrampf E, Reddy M. Iron fortification of foods: overcoming technical and practical barriers. J Nutr 2002;132(4 Suppl):849S-52S.
2. Chen WL. Soyfoods, fermented. In: Hui YH, ed. Encyclopedia of food science and technology. Vol 4. New York: Wiley, 1992:2396-406.
3. Valyasevi R. Soy sauce and seasoning sauce. Food Science and Technology Association of Thailand. Available at: http://fostat.biotec.or.th. Accessed 4 December 2005.
4. Dai Y. Iron fortification of Chinese soy sauce. Food Nutr Bull 1983;5(1):35-42.
5. Chunming C. Iron fortification of soy sauce in China. Rome: Food and Agriculture Organization, Food Nutr Agric 2003;32:76-82.
6. Mannar V, Gallego EB. Iron fortification: country level experiences and lessons learned. J Nutr 2002;132(4 Suppl):856S-8S.
7. Garby L, Areekul S. Iron supplementation in Thai fish-sauce. Ann Trop Med Parasitol 1974;68:467-76.
8. Suwanik R, Pleehachinda R, Pattanachak S. Double fortification. Bangkok- UNICEF East Asia and Pacific Regional Office, 1997. http://fostat.biotec.or.th
9. Chavasit V, Nopburabutr P, Kongkachuichai R. Combating iodine and iron deficiencies through the double fortification of fish sauce, mixed fish sauce, and salt brine. Food Nutr Bull 2003;24(2):200-7.
10. Fidler MC, Davidsson L, Walczyk T, Hurrell RF. Iron absorption from fish sauce and soy sauce fortified with sodium iron EDTA. Am J Clin Nutr 2003; 78:274-8.
11. Walczyk IT, Tuntipopipat S, Zeder IC, Sirichakwal P, Wasantwisut E, Hurrell RF. Iron absorption by human subjects from different iron fortification compounds added to Thai fish sauce. Eur J Clin Nutr 2005; 59:668-74.
12. Food and Drug Administration. Food Notification 2522 B.E.: No. 182 (1998). Bangkok: Ministry of Public Health, 2003 (in Thai).