Abstract
The scope of the present study was to investigate the effects of different iron compounds on the physical and sensory characteristics of gluten-free breads (GFBs) that were iron fortified (40 mg/kg solid compound) using different iron compounds. Differences among unfortified and fortified samples were observed in colour, crust firmness, and in the following sensory attributes: pore number, smell of ‘moisture’, metallic taste and stickiness. Elemental iron was more stable and thus adverse changes to product by its addition were not noticed. The results are useful in understanding the limitations of iron fortification and thus help designing more acceptable iron-fortified GFBs.
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Acknowledgements
The authors would like to thank the producers of gluten-free flour mix, amaranth flour, vegetable fat powder, enzyme preparation, emulsifier and iron compounds mentioned in the “Materials and Methods” section for donating samples.
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Part of this work was presented in the frame of the 1st International Symposium on Gluten-Free Cereal Products and Beverages in 2007 that took place in Cork, Ireland
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Kiskini, A., Kapsokefalou, M., Yanniotis, S. et al. Effect of Iron Fortification on Physical and Sensory Quality of Gluten-Free Bread. Food Bioprocess Technol 5, 385–390 (2012). https://doi.org/10.1007/s11947-011-0651-2
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DOI: https://doi.org/10.1007/s11947-011-0651-2