Technical aspects of micronutrient addition to foods

Chaudhari, R. D.; Fanion, M.

doi:10.1533/9781845694265.1.108

Cited by 3 publications

(2 citation statements)

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“…It indicates that, in spite of the nature of HAp which presents in the form of tasteless powder, it somehow gives unpleasant taste to the cookies. Chaudari and Fanion [20] suggested that the incorporating in demand nutrients into food may influence sensory characteristics including taste, appearance, texture and other attributes as these eventually constitute perceived product quality.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Utilization of Hydroxyapatite from Shortfin Scad (Decapterus macrosoma) Bones as Calcium Fortificant in Cookies

2020

BJoST

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Shortfin scad (Decapterus macrosoma) is locally known as selayang, basung and sardine in Malaysia. It is commonly used to make ' keropok lekor ' and fish crackers as the main ingredient. The fish's entire body of rounded flesh is considered the main product while head, backbone, trimmings (cutoffs), skin and guts constitute byproducts or wastage. Therefore, in order to leverage the potential of its by-products, the present study is aimed to utilize hydroxyapatite extracted from Decapterus macrosoma bones as calcium fortificant in cookies. In cookies formulation, wheat flour was replaced with hydroxyapatite at 0%, 6%, 12% 18% and 24% level. T24 which was incorporated with 9.5% hydroxyapatite, has demonstrated the highest hardness (3096 g) and calcium content 6.67% (w/w), and appeared darkest in color with L*, 47.85. As for sensory evaluation, control sample was preferred by panelists for all sensory attributes evaluated.

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Section: Sensory Evaluationmentioning

confidence: 99%

Utilization of Hydroxyapatite from Shortfin Scad (Decapterus macrosoma) Bones as Calcium Fortificant in Cookies

2020

BJoST

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“…The cheese was characterized by a slightly sour taste, fermentation and diacetyl odor, with a slightly noticeable goat smell. Chaudhari and Fanion [ 77 ] reported on the possibility of a chalky aftertaste in foods with calcium carbonate. Sheehan et al [ 78 ] state that the odor and taste described as an animal (goat) or waxy is one of the most dominant characteristics of goat cheese.…”

Section: Resultsmentioning

confidence: 99%

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

Pawlos

Znamirowska-Piotrowska

Kowalczyk

et al. 2022

Molecules

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The stability of milk proteins is affected by changes in the pH value of milk, the heating temperature, and the addition of calcium compounds or chelating agents, which can cause alterations in calcium distribution. The purpose of this study was to determine the potential of the use of calcium citrate to manufacture fresh acid rennet cheese from high-temperature-pasteurized goat’s milk (90 °C, 15 s) from the spring and autumn season and the effect of the calcium dose used on the physicochemical and organoleptic properties of the cheese. Autumn milk was found to be a richer source of total solids, confirming the effect of the production season on milk quality. The applied doses of calcium did not cause the denaturation of goat milk proteins and allowed pasteurization to take place at 90 °C for 15 s. The addition of calcium citrate resulted in a significant increase in the pH value of milk and cheese compared to the control sample. Adding 15 and 20 mg of Ca 100 g−1 to milk as citrate had the most beneficial effect on increasing protein retention in cheese in both seasons, showing a rise from 1.33% to 2.40%. The production season significantly influenced the cheese yield. The control goat cheese from the autumn season showed a 6.85% higher yield compared to the spring cheese. An increase in cheese yield was also observed as the calcium dose of milk increased. The content of micro- and microelements in cheese was affected by the production season. The addition of calcium citrate to milk resulted in a significant increase in the calcium content of cheese—from 120.83 to 147.45 mg 100 g−1 in the spring season and from 130.66 to 151.21 mg 100 g−1 in the autumn season. Increasing the dose of calcium increased the hardness of cheese samples by 1.37 N in the spring and 0.90 N in the autumn. The organoleptic evaluation showed that adding calcium to milk did not significantly affect the organoleptic characteristics of goat cheese.

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Pengaruh Fortifikasi Zat Besi Menggunakan Fe-Sulfat, Fe-Fumarat dan Na Fe EDTA Terhadap Kualitas Sensori Produk-Produk Olahan Tepung Terigu

Adawiyah

Muhandri

Subarna

et al. 2019

jmpi

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The consumption of wheat flour in Indonesia is very high reaching 5.9 million tons during year 2016 and tends to increase steadily every year. The National Standardization Agency of Indonesia (BSN) of Wheat Flour (2009) requires the fortification with minimum iron of 50 ppm (as Fe-elemental). Study conducted byIndonesian ministry of health based on WHO recommendation (2006) states that for wheat consumption 75-149 g/day, fortificication wheat flour with iron should be as much as 60 ppm (in the form of Fe-fumarate or Fe-sulphate) or 40 ppm (in the form of NaFeEDTA compound), zinc 55 ppm (in the form of zinc oxide compound), and folic acid 2.6 ppm. The aim of this research was to evaluate the effect of fe fortification using 3 types of fe fortifcants: Ferous fumarat, Ferous sulfat and NaFeEDTA), zinc (in form of Zn oksida), vitamin B1, vitamin B2, asam folat (as premix) on sensory quality of wheat flour products such as bread, pao, cookies, noodle and macaroni. The result showed that Fe fortification using Fe-sulfat, Fe-fumarat dan Na Fe-EDTA in wheat flour did not significantly affect sensory properties of breads and pao. For cookies, NaFeEDTA slightly affect on texture (slightly harder). For noodle and macaroni, NaFeEDTA dan ferous-sulfat affect on color of productss to become darker. Overall, fe-fumarat was recommended fortificant for iron fortification of wheat flour with the lowest effect on sensory properties of wheat products.

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Technical aspects of micronutrient addition to foods

Cited by 3 publications

References 0 publications

Utilization of Hydroxyapatite from Shortfin Scad (Decapterus macrosoma) Bones as Calcium Fortificant in Cookies

Utilization of Hydroxyapatite from Shortfin Scad (Decapterus macrosoma) Bones as Calcium Fortificant in Cookies

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

Pengaruh Fortifikasi Zat Besi Menggunakan Fe-Sulfat, Fe-Fumarat dan Na Fe EDTA Terhadap Kualitas Sensori Produk-Produk Olahan Tepung Terigu

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