8843

8204

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1392

دوازده،74ص.: مصور،جدول،نمودار

ص.ع.به فارسي و انگليسي

محمدشاهدي باغ خندان

مهدي كديور

17/2/93

جواد كرامت، ابراهيم قاسمي

مهندسي كشاورزي

ID8204

79 Fortification of Sponge Cake using Ethylenediaminetetraacetic Acid Ferric Sodium Salt and Ferrous Sulfate Sensory Physical and Chemical Properties Mohammad Mohamadi Mohammad mohamadi67@yahoo com December 24 2013 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language Farsi Supervisors Dr Mohammad Shahedi Shahedim@cc iut ac ir Abstract Anemia is one of the most prevalent diseases all over the world World Health Organization WHO have been approximated that about 1 62 billion people suffer from this disease Also anemia is prevalentdisease in Iran which for 2 14 years old persons for low medium and extreme anemia was reported15 8 4 8 and 2 3 respectively and totals 23 8 percent s in both sexes Food fortification with iron isknown the best and most effective method for controlling anemia due to insufficient iron in daily diets The aim of this study was to investigate the impact of addition of NaFeEDTA and Ferrous sulfate atdifferent levels in cake on sensory and physicochemical properties For analyzing the effects offortification on physicochemical and sensory properties Completely Randomized Design Test CRDT with three replication samples were used In this study NaFeEDTA at five levels of 432 576 720 864and 1008 mg and Ferrous sulfate in three levels of 39 68 and 97 mg per one kg of primary material wasused to fortify cakes Texture firmness parameters peroxide value iron amount in samples and sensorycharacteristics of cake were measured Texture firmness in days of 1st 7th and 14th and peroxide value indays of 1st 14th 28th and 48th were measured By adding NaFeEDTA and Ferrous sulfate cake texturewas not changed significantly But by increasing of storage period texture firmness was increased Sofirmness at days of 7th and 14th was increased 44 and 67 in compared to first day Result obtainedfrom peroxide value measured shows that peroxide value in control and fortified samples was increasedby increasing of storage period This increase in fortified samples shows the impact of NaFeEDTA andFerrous sulfate on peroxide value during storage period The maximum amount of peroxide value at thirdlevel of Ferrous sulfate was 1 57 m eq kg lipid after 48 days of storage time which is lower thanstandard limit maximum 2 m eq kg lipid By adding first to third levels of NaFeEDTA and first level ofFerrous sulfate significant change was not observed Regarding overall acceptance in compared tocontrol sample and mentioned levels were acceptable from evaluator s viewpoint But 5th level ofNaFeEDTA and second and third level of Ferrous sulfate were not acceptable and disapproved bypanelists Therefore without any problem of reduction in texture quality peroxide value and sensoryproperties of cake 432 576 720 and 864 mg NaFeEDTA and 39 mg Ferrous sulfate per one kg can applyfor cake fortification Keywords Fortification Cake Anemia NaFeEDTA Ferrous sulfate

محمدشاهدي باغ خندان

مهدي كديور

جواد كرامت، ابراهيم قاسمي