Abstract
Food fortification with FeSO4 is an effective practice in preventing iron deficiency anemia. However, the addition of this compound to foods can lead to unpleasant sensory changes. Therefore, the use of carrier vehicles such as the double emulsion, may be an effective alternative to “mask” or minimize sensory perception. The W/O/W emulsion system containing FeSO4 in the internal or external aqueous phase was added to a milk-based dessert in order to evaluate the perception of consumers regarding sensorial changes. For this, the hedonic threshold methodology was applied to determine the minimum concentration of the stimulus at which a significant change in acceptability begins or the point at which it begins to lead to sensorial rejection. The insertion of FeSO4 into the internal aqueous phase of the W/O/W emulsion enhanced the sensory perception of undesirable changes to the dessert, compromising acceptability. However, insertion of the stimulus in the external aqueous phase permitted the addition of a higher FeSO4 concentration, without compromising sensory acceptability and resulting in rejection by the consumers. Therefore, it was concluded that the FeSO4 may be carried in the external aqueous phase of the W/O/W emulsion, minimizing losses to the sensorial quality of the product.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.