International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020] For more details click here

Login as a Reviewer

See Guidelines to Authors
Current Issues
Download Publication Certificate

Original Research Articles                      Volume : 12, Issue:8, August, 2023

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2023.12(8): 74-81

Assessment of Iron Fortified Spice Blends and its Sensory Attributes
Priyadharshini Elangovan*, P. Sathish Kumaran, Jayeta Sarkar, S. G. Gnanavendhan, D. Padmasingh Issac and Abishek Abraham
Aachi Masala Foods Private Limited, Thangam Colony, Anna Nagar,Chennai - 600040, Tamil Nadu, India
*Corresponding author

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.

Keywords: Iron deficiency, Proportion of Iron, Ferrous salts, Recommended Dietary Allowance

Download this article as Download

How to cite this article:

Priyadharshini Elangovan, P. Sathish Kumaran, Jayeta Sarkar, S. G. Gnanavendhan, A. D. Padmasingh Issac and Abishek Abraham. 2023. Assessment of Iron Fortified Spice Blends and its Sensory Attributes.Int.J.Curr.Microbiol.App.Sci. 12(8): 74-81. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.