Development of fortified biscuit using NaFeEDTA.

Area of Science:

• Food Science
• Nutritional Biochemistry
• Food Fortification

Background:

• Sodium iron ethylenediaminetetraacetic acetate (NaFeEDTA) offers superior iron bioavailability compared to ferrous sulfate, especially in high-phytate diets.
• NaFeEDTA exhibits fewer organoleptic effects in fatty food matrices than alternative iron fortificants.

Purpose of the Study:

• To evaluate the impact of varying NaFeEDTA levels (576-1152 mg kg(-1)) on Petit Beurre biscuits.
• To assess the physicochemical and sensory attributes of iron-fortified biscuits.

Main Methods:

• Fortification of Petit Beurre biscuits with different concentrations of NaFeEDTA.
• Analysis of physicochemical properties (pH, ash, moisture, breaking strength, color, texture, flavor) and iron content.
• Monitoring of peroxide values during a 60-day storage period.

Main Results:

• No significant changes in pH, ash, moisture, or breaking strength were observed across different fortification levels.
• Iron content increased proportionally with NaFeEDTA levels, ranging from 7.2 to 14.4 mg/100g.
• NaFeEDTA significantly influenced biscuit color, texture, and flavor, with increased peroxide values noted during storage.

Conclusions:

• 720 mg kg(-1) NaFeEDTA (9 mg iron/100g) is the optimal level for fortifying Petit Beurre biscuits.
• This level aligns with recommended daily intake ranges for iron and EDTA.
• NaFeEDTA fortification is a viable strategy for improving iron content in biscuits without compromising key quality attributes.