SUMMARY
Iron concentration and acceptation of yoghurt prepared in casting iron pots (Iron migration and acceptation of yogurt)
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.

Key words: anemia, bioavailability, food consumption, cookware, fortified food, iron.



Recibido: 04/07/2005
Aceptado: 11/11/2005

HOME > EDICIONES > Año 2005, Volumen 55 - Número 4 Ir al principio

PRIVACIDAD | ACCESIBILIDAD ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83 Sociedad Latinoamericana de Nutrición Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0 Urbanización Santa María, primera transversal, No. 417-214, Planta Alta Tele-Fax: (+58-212) 283.8618 E-mail info@alanrevista.org Código Postal: 1070 Caracas - Venezuela