Abstract
In this paper are presented the results of performed researches for achievement of two fruit-based concentrated products (apricots, plums) fortified with iron. As fortification agents, there were used ferrous sulfate, ferrous lactate and ferrous gluconate, and the fortification levels were 4 mg/100 g end product and 6.5 mg/100 g end product, respectively. Increasing of iron bio-availability in the human body and, in the same time, assurance of an optimal acidity of fruit-based concentrated products has been done by adding of ascorbic acid in their composition. Fruit-based concentrated products fortified with iron were analyzed from sensorial, biochemical and microbiological point of views. The used fortification agents do not modify product sensorial characteristics (appearance, color, taste and smell), in comparison with control sample (jams non-fortified with iron). “Plum jam fortified with iron”, together with other two products iron fortified (“Iron fortified bread” and “Cake with dehydrated fruits fortified with iron”) have been clinically tested, in the study participating 24 children, 16 boys and 8 girls, aged 3 to 12 years. Diet therapy duration was a month. Following clinical testing it was found that these products statistically significant and positively influence the values of circulating iron in the case of children with iron deficiency ferriprive anemia.
Published Version
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