Sensory evaluation of dairy supplements enriched with reduced iron, ferrous sulfate or ferrous fumarate
Fuente:
Redalyc
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Artículo científico |
| Sprache: | en |
| Veröffentlicht: |
Instituto Nacional de Salud Pública
2015
|
| Schlagworte: | |
| Online-Zugang: | |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| _version_ | 1876467741380050944 |
|---|---|
| author | Josefina C Morales |
| author_facet | Josefina C Morales |
| contents | Sensory evaluation of dairy supplements enriched with reduced iron, ferrous sulfate or ferrous fumarate Josefina C Morales Elena Sánchez-Vargas Rodrigo García-Zepeda Salvador Villalpando Salud Iron food fortified food analysis food preferences Objective. To determine the degree of liking of the Oportunidades programme dietary supplements (DS) –purees and beverages– added with different iron salts (IS): reduced iron (RI), ferrous sulphate (FS) or ferrous fumarate (FF) during 24 weeks of storage. Materials and methods. The DS were evaluated through a hedonic scale for aroma, flavour and colour attributes; at time zero and every eight weeks, each panel member evaluated three DS with same flavour and presentation but different IS. Seventy women participated as panel members. Results. The chocolate and banana DS exhibited a change in preference by colour and flavour due to storage. DS with FS or RI showed the least preference by flavour and colour in the context of the three IS considered. The chocolate and neutral DS enriched with FS changed their colour and flavour. Conclusion. DS were, in general, well-liked; nonetheless, for purees enriched with FS and for beverages enriched with RI, the less-liked attributes were colour and flavour. 2015 artículo científico 0036-3634 https://www.redalyc.org/articulo.oa?id=10636865003 en http://www.redalyc.org/revista.oa?id=106 Salud Pública de México application/pdf Instituto Nacional de Salud Pública Salud Pública de México (México) Num.1 Vol.57 |
| format | Artículo científico |
| id | redalyc_10636865003 |
| institution | Redalyc |
| language | en |
| publishDate | 2015 |
| publisher | Instituto Nacional de Salud Pública |
| spellingShingle | Sensory evaluation of dairy supplements enriched with reduced iron, ferrous sulfate or ferrous fumarate Josefina C Morales Salud Iron food fortified food analysis food preferences Sensory evaluation of dairy supplements enriched with reduced iron, ferrous sulfate or ferrous fumarate Josefina C Morales Elena Sánchez-Vargas Rodrigo García-Zepeda Salvador Villalpando Salud Iron food fortified food analysis food preferences Objective. To determine the degree of liking of the Oportunidades programme dietary supplements (DS) –purees and beverages– added with different iron salts (IS): reduced iron (RI), ferrous sulphate (FS) or ferrous fumarate (FF) during 24 weeks of storage. Materials and methods. The DS were evaluated through a hedonic scale for aroma, flavour and colour attributes; at time zero and every eight weeks, each panel member evaluated three DS with same flavour and presentation but different IS. Seventy women participated as panel members. Results. The chocolate and banana DS exhibited a change in preference by colour and flavour due to storage. DS with FS or RI showed the least preference by flavour and colour in the context of the three IS considered. The chocolate and neutral DS enriched with FS changed their colour and flavour. Conclusion. DS were, in general, well-liked; nonetheless, for purees enriched with FS and for beverages enriched with RI, the less-liked attributes were colour and flavour. 2015 artículo científico 0036-3634 https://www.redalyc.org/articulo.oa?id=10636865003 en http://www.redalyc.org/revista.oa?id=106 Salud Pública de México application/pdf Instituto Nacional de Salud Pública Salud Pública de México (México) Num.1 Vol.57 |
| title | Sensory evaluation of dairy supplements enriched with reduced iron, ferrous sulfate or ferrous fumarate |
| topic | Salud Iron food fortified food analysis food preferences |
| url | https://www.redalyc.org/articulo.oa?id=10636865003 |