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Physico-chemical characteristics of biscuits fortified with whey protein concentrate–iron sulphate (WPC–FeSO4) complex

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Abstract

Iron deficiency anemia (IDA) is one of the major health issues prevalent in India. The fortification of food with iron salts can affect their sensory, physico-chemical properties and may also generate harmful free radicals causing oxidative stress in the intestinal lumen. Whey protein concentrate was complexed with iron using techniques like centrifugation, ultrafiltration and spray drying. Biscuits were fortified with spray-dried whey protein concentrate–iron sulphate (WPC–FeSO4) complex at five different concentrations of iron i.e. 10,15,20,25 and 30 mg/100 g. Sensory acceptability of the biscuits was not significantly (p > 0.05) affected when fortified with WPC–Fe complex with upto a level of 25 mg Fe/100 g. No significant difference (p < 0.05) in the diameter, thickness, spread ratio, fat, protein, acid insoluble ash, moisture, phytate content and color was observed for the control, ferrous sulphate and WPC–Fe complex fortified (25 mg/100 g) biscuit samples. WPC–Fe complex fortified biscuits exhibited higher storage stability and a significantly (p < 0.05) higher bioaccessibility of iron under in vitro conditions as compared to FeSO4 fortified biscuit. Therefore, biscuits can be fortified with upto 25 mg iron in the form of WPC–Fe complex/100 g of biscuits without significantly altering their physicochemical properties with a higher bioaccessibility of iron.

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Acknowledgements

The authors hereby acknowledge the financial support under the Early Career Research Award Scheme from the Science and Engineering Research Board, Department of Science and Technology, Government of India with project no ECR/2016/000835.

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Authors and Affiliations

  1. Dairy Chemistry Division, NDRI, Karnal, India

    Kamal Gandhi, Priyae Brath Gautam, Kuldeep Kumar, Rajan Sharma & Bimlesh Mann

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  1. Kamal Gandhi
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  2. Priyae Brath Gautam
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Correspondence to Kamal Gandhi.

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Gandhi, K., Gautam, P.B., Kumar, K. et al. Physico-chemical characteristics of biscuits fortified with whey protein concentrate–iron sulphate (WPC–FeSO4) complex. Food Measure 15, 2831–2841 (2021). https://doi.org/10.1007/s11694-021-00869-y

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  • DOI: https://doi.org/10.1007/s11694-021-00869-y

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