Effect of Iron Source on Color and Appearance of Micronutrient‐Fortified Corn Flour Tortillas

Abstract

Cereal Chem. 85(4):561-565Iron deficiency anemia is a widespread occurrence. Consequently, iron is commonly added in cereal fortification programs. However, many iron sources cause undesirable sensory changes, especially color changes, in the food being fortified. This study evaluated the effect of different iron sources on CIE L*a*b* color values and sensory color perception in fortified corn tortillas. Corn masa flour was fortified with micronutrient premix containing vitamins, zinc, and one of eight iron compounds. Iron sources included ferrous fumarate (F), ferrous sulfate (S), ferric orthophosphate (OP), ferrous lactate (L), ferrous gluconate (G), ferric pyrophosphate (PP), sodium iron (III)-EDTA, and A-131 electrolytic iron (E), with addition levels adjusted based on bioavailability. Control (Ct) samples were prepared with all micronutrients except iron. All iron-fortified tortillas had lower L* values and were significantly darker than control tortillas. Based on instrumental color values and Mexican regulatory recommendations, five treatments were selected for further testing. A difference-from-control sensory test was conducted comparing PP, E, OP, F, and S with Ct tortillas. Sensory rankings were C t > E = PP > OP > F > S. A-131 electrolytic iron is recommended for fortification of corn tortillas due to minimal effect on color and significantly lower cost than other iron sources evaluated.

Commercial Evaluation of a Continuous Micronutrient Fortification Process for Nixtamal Tortillas

“…Results of this study as well as previous research (Dunn et al 2007;Richins et al 2008) demonstrate that the method is easy to use, has minimal impact on the existing process, produces tortillas comparable with currently unfortified counterparts, and provides a dramatic improvement in nutrient content. Results of this study as well as previous research (Dunn et al 2007;Richins et al 2008) demonstrate that the method is easy to use, has minimal impact on the existing process, produces tortillas comparable with currently unfortified counterparts, and provides a dramatic improvement in nutrient content.…”

Effect of Iron Fortification on Physical and Sensory Quality of Gluten-Free Bread

“…However, its relatively low cost makes it economically feasible to incorporate the iron at a higher level to account for the lower bioavailability, considering also that important factors to overcome in a fortification programme are consumer acceptance stemming from sensory effects and cost (Richins et al 2008;Salgueiro et al 2002).…”

“…NaFeEDTA has received attention because of its high bioavailability, but it can have a greater effect on colour than other common fortificants such as electrolytic iron, ferrous sulphate and ferrous fumarate (Duarte-Vazquez et al 2004;Richins et al 2008). Figure 1 presents the results of the descriptive sensory analysis in a spider diagram.…”

Effect of the Nixtamalization Process on the Dietary Fiber Content, Starch Digestibility, and Antioxidant Capacity of Blue Maize Tortilla

“…To enhance the nutritional features of tortillas, diverse raw materials such as soy, nopal cladodes, amaranth, chia, flaxseed, unripe banana, cassava, and bean, as well as iron and other micronutrients, have been added (Rendón-Villalobos et al 2002;Agama-Acevedo et al 2004Sayago-Ayerdi et al 2005;Bello-Pérez et al 2006;Islas-Hernandez et al 2006;Hernandez-Uribe et al 2007;Dunn et al 2008;Richins et al 2008;Osorio-Diaz et al 2011;Grajales-Garcia et al 2012;Aparicio-Saguilan et al 2013). To enhance the nutritional features of tortillas, diverse raw materials such as soy, nopal cladodes, amaranth, chia, flaxseed, unripe banana, cassava, and bean, as well as iron and other micronutrients, have been added (Rendón-Villalobos et al 2002;Agama-Acevedo et al 2004Sayago-Ayerdi et al 2005;Bello-Pérez et al 2006;Islas-Hernandez et al 2006;Hernandez-Uribe et al 2007;Dunn et al 2008;Richins et al 2008;Osorio-Diaz et al 2011;Grajales-Garcia et al 2012;Aparicio-Saguilan et al 2013).…”

“…The development of functional foods is a growing area in the food industry, and traditional products such as tortillas are not excluded from it. To enhance the nutritional features of tortillas, diverse raw materials such as soy, nopal cladodes, amaranth, chia, flaxseed, unripe banana, cassava, and bean, as well as iron and other micronutrients, have been added (Rendón-Villalobos et al 2002;Agama-Acevedo et al 2004Sayago-Ayerdi et al 2005;Bello-Pérez et al 2006;Islas-Hernandez et al 2006;Hernandez-Uribe et al 2007;Dunn et al 2008;Richins et al 2008;Osorio-Diaz et al 2011;Grajales-Garcia et al 2012;Aparicio-Saguilan et al 2013). However, the addition of these other ingredients modifies the tortilla characteristics for the consumer, who is accustomed to traditional tortillas that present a specific taste, flavor, and texture.…”