Sensory acceptability of iron-fortified millet products

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 6, 2011, Pages 651-659

  Tripathi, Bhumika ^a   Ravi, R ^a   Prakash, Maya ^a   Platel, Kalpana ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

ethylene diamine tetraacetic acid; folic acid; fortification; iron; Millets; sensory attributes

Indexed keywords

IRON;

ARTICLE; CEREAL; COLOR; CONSUMER; DIET SUPPLEMENTATION; ELEUSINE; FLOUR; FOOD HANDLING; HUMAN; IRON DEFICIENCY ANEMIA; IRON INTAKE; METHODOLOGY; ODOR; SORGHUM; TASTE;

ANEMIA, IRON-DEFICIENCY; CEREALS; COLOR; CONSUMER SATISFACTION; ELEUSINE; FLOUR; FOOD HANDLING; FOOD, FORTIFIED; HUMANS; IRON; IRON, DIETARY; ODORS; SORGHUM; TASTE;

ELEUSINE CORACANA;

EID: 79961187340     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2011.568474     Document Type: Article

References (21)

1. Aboubacar A, Kirlies AW, Oumaraou M. 1999. Important attributes affecting consumer acceptance of sorghum porridge in West Africa as related to quality tests. J Cereal Sci 30:217-225. (Pubitemid 129532276)
2. ASTM. 1996. Sensory testing methods. In: Chamber IV E, Wolf MB, editors. ASTM Manual 26. 2nd ed. West Conshohocken, PA: ASTM. p 54-72.
3. Camara F, Amaro MA, Barbera R, Clemente G. 2005. Bioaccessibility of minerals in school meals: Comparison between dialysis and solubility methods. Food Chem 92:481-489. (Pubitemid 40445508)
4. Dary O. 2002. Staple food fortification with iron: A multifactorial decision. Nutr Rev 60(7):S34-S41. (Pubitemid 34790901)
5. Dary O, Freire W, Kim S. 2002. Iron compounds for food fortification: Guidelines for Latin America and Carribean 2002. Nutr Rev 60(1):S50-S61.
6. Davidsson L, Kastenmayer P, Szajewska H, Hurrell RF, Barclay D. 2000. Iron bioavailabiity in infants from infant cereal fortified with ferric pyrophosphate or ferrous fumarate. Am J Clin Nutr 71:1597-1602. (Pubitemid 30395910)
7. Food and Drug Administration 1996. Food additives permitted for direct addition to food for human consumption; Folic acid (folacin). Federal Register 61:8797-8807.
8. Gillooly M, Bothwell TH, Torrance JD, MacPhail AP, Derman DP, Bezwoda WR, Mills W, Charlton RW. 1983. The effects of organic acid, phytates and polyphenols on the absorption of iron from vegetables. Br J Nutr 49:331-341.
9. Hallberg L, Brune M, Rossander L. 1989. Iron absorption in man: Ascorbic acid and dose dependent inhibition of phytate. Am J Clin Nutr 49:140-144. (Pubitemid 19042979)
10. Hurrel RF. 1997. Preventing iron deficiency through food fortification. Nutr Rev 55(6):210-222.
11. Hurrell RF. 2002. Fortification: Overcoming technical and practical barriers. J Nutr 132:806S-812S. (Pubitemid 34279392)
12. Hurrell RF, Jacob S. 1996. Role of food industry in iron nutrition: Iron intake from industrial food products. In: Hallberg L, Asp N-G, editors. Iron Nutrition in Heath and Disease. London: John Libbey & Company. p 339-347.
13. Hurrell RF, Juillerat MA, Reddy MB, Lynch SR, Dassenko SA, Cook JD. 1992. Soy protein, phytate and iron absortption in humans. Am J Clin Nutr 56:573-578.
14. Joint FAO/WHO Expert Committee on Food Additives. 1993. Report of Forty First Meeting of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: WHO.
15. Joint FAO/WHO Expert Committee on Food Additives. 1999. Report of Fifty Third Meeting of the Joint FAO/WHO Committee on Food Additives. Geneva: WHO.
16. Mathew AE, Mohanty JP, Behera UC, Shivkumar B, Nair MK. 1999. Why food fortification? Nutrition 33(1):12-22.
17. Mehansho H. 2006. Iron fortification technology development: New approaches. J Nutr 136:1059-1063.
18. Murty DS, Kumar KA. 1995. Traditional uses of sorghum and millets. In: Dendy DAV, editor. Sorghum and Millets: Chemistry and Technology. St Paul, MN: AACC International. p 185-221.
19. Stone S, Sidel JL. 1998. Sensory Evaluation of Food. 2nd ed. Redwood City, CA: Academic Press. p 111.
20. Stuijvenberg ME, Smuts CM, Lombard CJ, Dhansay MA. 2008. Fortifying brown bread with sodium iron EDTA, ferrous fumarate, or electrolytic iron does not affect iron status in South African children. J Nutr 138:782-786. (Pubitemid 351469424)
21. Tripathi B, Chetana, Platel K. 2010. Fortification of sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) flour with zinc. J Trace Elem Med Biol 24:257-262.