National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This article was aimed at formulating iron fortified spice blends with ferrous salts for the fortification of iron in Indian diets. As iron deficiency continues to be a complex intricacy, WHO estimated that 52% of the population in India is anguished with anemia. It provides an information of iron fortification with spice blends and thus introduces a sequence of articles in this context, to delineate the current affirmation of fortification of iron with spice blends and also reviews our current knowledge of deficiency of anemia among children, women and men and the method used for iron fortification. In this case, to reach the recommended dietary allowance of iron in Indian diet, a tamarind based Indian diet Rasam was preferred, as tamarind is acidic in nature which enhances iron absorption. It summarizes the optimization of fortification of iron in Indian diets and the evaluation of iron proportion in control samples, fortified spice blends, ferrous salts and the sensory attributes of fortified spice blends. Subsequently spice blends with higher percent of iron in ferrous sulfate and ferrous fumarate was chosen, since the results showed significant higher values that ferrous fumarate with 1% of dosage had a higher proportion of iron and more palatable sensory characteristics than ferrous sulfate.
Citations |
 |
 |
 |
 |
