Quintaes Késia Diego, Almeyda Haj-Isa Niurka M, Morgano Marcelo Antônio
Centro Universitário Adventista de São Paulo, Brasil.
Arch Latinoam Nutr. 2005 Dec;55(4):361-6.
Food fortification is an interesting strategy to treat and prevent iron anemia. This study aims to quantify the iron in yoghurt, with gelatin and sugar and without, prepared in iron and glass containers. Sensorial test was use to evaluate the acceptance and preference of the both products. The yoghurt was prepared in containers of iron and glass with UHT milk, powder milk and natural industrialized yoghurt. After fermentation, half of the product received addition of sugar and strawberry flavor gelatin. The collected samples get the total iron quantified by ICP OES. Sensorial analysis involving 105 consumers was use to determine the acceptance and preference of the products. 0,018 and 0,882mg of iron per 100g added in the natural yoghurt prepared in the glass and in the iron pots, respectively. The yoghurt with gelatin presented 0,037 and 1,302mg of iron per 100g when prepared in the glass and in the iron pots, respectively. The preference was low for the yoghurt prepared in the iron pot (29,5%), but when added strawberry gelatin it was about 51,5%. The yoghurt prepared in iron pots, is easily home made and adds important amount of iron. Add gelatin and sugar can favored its consumption.
食品强化是治疗和预防缺铁性贫血的一种有趣策略。本研究旨在对用铁制容器和玻璃容器制备的、添加和未添加明胶及糖的酸奶中的铁进行定量分析。采用感官测试来评估这两种产品的可接受性和偏好度。酸奶是用超高温灭菌牛奶、奶粉和天然工业化酸奶在铁制容器和玻璃容器中制备的。发酵后，一半产品添加了糖和草莓味明胶。采集的样品通过电感耦合等离子体发射光谱仪（ICP OES）对总铁进行定量分析。对105名消费者进行感官分析，以确定产品的可接受性和偏好度。在玻璃容器和铁锅中制备的天然酸奶中，每100克分别添加了0.018毫克和0.882毫克铁。添加明胶的酸奶在玻璃容器和铁锅中制备时，每100克分别含有0.037毫克和1.302毫克铁。对在铁锅中制备的酸奶的偏好度较低（29.5%），但添加草莓明胶后偏好度约为51.5%。在铁锅中制备的酸奶易于在家自制，且能添加大量铁。添加明胶和糖有助于其消费。
