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

Iron 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...

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Bibliographic Details
Published in:	Cereal chemistry Vol. 85; no. 4; pp. 561 - 565
Main Authors:	Richins, A.T, Burton, K.E, Pahulu, H.F, Jefferies, L, Dunn, M.L
Format:	Journal Article
Language:	English
Published:	St. Paul, MN The American Association of Cereal Chemists, Inc 01-07-2008 American Association of Cereal Chemists
Subjects:	appearance (quality) Biological and medical sciences Cereal and baking product industries color corn flour dietary minerals dietary nutrient sources Food industries food prices fortified foods Fundamental and applied biological sciences. Psychology iron masa nutrient availability tortillas vitamins zinc Iron Appearance Corn flour Cereal product Color Tortilla
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Summary:	Iron 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 Lab* 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.
ISSN:	0009-0352 1943-3638
DOI:	10.1094/CCHEM-85-4-0561