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Improved Iron Delivery through Fruit-Based Products

Rama, G.C. (2010) Improved Iron Delivery through Fruit-Based Products. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Mango bar was used as a vehicle to deliver the micronutrient iron. Mango is rich in vitamin C and beta carotene which enable higher bioavailabilty of iron. Microencapsulation of iron was carried out using whey protein concentrate as the matrix as around 80% of iron is entrapped. Further, iron is known to be more bioavailable and stable in the presence of a protein. Microencapsulation helps preserve sensory qualities of the product like color, texture, taste and flavour. The products were designed to deliver 6 mg iron per 25 g serving size. This meets 1/5th RDA of an adult and 1/3rd RDA of a child (4-6 years) Colour and texture of products with encapsulated iron were more acceptable than products containing free iron salts. The products having encapsulated iron were brighter in colour.
Uncontrolled Keywords: Mango bar; Microencapsulation,iron; micronutrient deficiencies;
Subjects: 600 Technology > 01 Medical sciences > 11 Malnutrition
600 Technology > 08 Food technology > 24 Fruits
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jul 2010 06:53
Last Modified: 28 Dec 2011 10:14
URI: http://ir.cftri.com/id/eprint/9457

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