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Sensory and Organoleptic Characteristic, Zinc and Iron Content of Fortified Chips from Cassava Flour

Journal of Food Science and Engineering 2013年第1期3卷 47-54页

作者： Siti Helmyati Nindya Putri Pamungkas Lily Arsanti Lestari narendra yoga hendarta School of Health Nutrition Faculty of Medicine Universitas Gadjah Mada Jalan Farmako Sekip Utara Yogyakarta 55281Indonesia Health Analyst Polytechnic of Health Ministry of Health Ngadinegaran MJ 111/62 Yogvakarta Indonesia

Iron fortification can cause several biophysicochemical modifications. Those depend on many factors, such as iron fortificant and the food carrier. There were four groups of chips： 1） non-fortified wheat flour chips （K1）; 2） non-fortified cassava flour chips （K2）; 3） fortified cassava flour chips, each with ZnSO4 30 ppm and NaFe EDTA （K3） 30 ppm and 4） fortified cassava flour chips, each with ZnSO4 50 ppm and NaFe EDTA （K4） 50 ppm. The chips were evaluated for sensory characteristic （color, taste, flavor, and texture）, organoleptic characteristics tested by preference test, as well as zinc and iron contents. Zinc and iron contents were analyzed by Atomic Absorption Spectophotometric method. The results showed that both fortificants did not affect the sensory characteristic of cassava flour chips. The preference test showed that color, taste, and flavor of Kl chips as a control, were mostly liked, but there was no significant difference preference of texture. Moreover, preference test using K2 as control showed that color of K3 was mostly liked, but there was no significant difference preference of taste, flavor and texture. Fortification can increase the contents of zinc and iron in cassava flour chips. The panelist can accept the fortified cassava chips as well as wheat flour chip, as a consequence, both can be a potential way to combat the iron deficiency anemia.

关键词： Fortification ZnS04 NaFe EDTA sensory characteristics organoleptic cassava.

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