Biscuits were fortified with 4, 6, 8, and 10% heme iron concentrate (HIC). The 10% fortification level presented problems of poor dough quality. The 4, 6, and 8% levels were evaluated for appearance, flavor, texture, taste and aroma and 6% was chosen as the appropriate fortification level. Protein of the fortified biscuit was 1.6 times higher and iron 8 times higher than that of the unfortified control. A shelf life study showed that at 4O"C, lipid peroxidation of the biscuits was considerably higher than at room temperature and a catalytic effect of the HIC on the lipid autooxidation was observed. Under controlled conditions, the biscuits could be satisfactorily stored up to 7 months. The fortification of biscuits with HIC represents an interesting alternative for the prevention of iron deficiency.

DIFFERENT K RMULAS. 111) CALCI UM AND PHCSPHOROUS BALANCES. k a z z o N., Calvo E., Co z a r i n A., Boccaccn C., Sola H. and O ' b n e l l A.M. CESNI(Center of Studies on Infant Nutrition) H.M.I.R. Sarda. Buenos Alres. Argentina. Ca and P balance d a t a i n L B W i n f a n t s fed four d i f f e r e n t formulas a r e shown below. Ca was determined by s p e c i f i c electrode and atomic absorption; P by a modification of Fiske-Subamw's llEthod V i t a l Inf. Nan s26 3242 Ca intake 153.3g1.4 129.4G5.5 112.8G5.4 180.551.7 (mg/Kg/d) 31.5219.0 42.7215.5 31.5s5.4 LR.1+11.7 % Ret P intake (mg/Kg/d) 108.2G5.