2. Course of Nutrition, University of Sorocaba, Sorocaba, São Paulo, Brazil.
3. Laboratory of Nanotechnology and Nanomedicine, University of Tiradentes, Aracaju, Sergipe, Brazil.
4. Laboratory of Applied Nuclear Physics, University of Sorocaba, Sorocaba, São Paulo, Brazil.
The study entertained in the present research effort aims at evaluating the acceptability of bread fortified with peptide-iron chelate, by children of preschool age. The peptide-iron chelate was prepared from casein hydrolysate, and duly characterized through infrared spectroscopy, differential scanning calorimetry analyses, and X-ray diffraction spectroscopy. The iron content in the chelate, in the baking flour and in the loaves was determined by X-ray fluorescence spectroscopy. The breads were flavored and their (sensorial) acceptance by tasting was assessed by children in preschool age, using a hedonic scale. The results obtained clearly demonstrate the formation of the chelated compound. The iron content in the peptide-iron chelate was found to be 12.25 mg/Kgchelate, whereas in the breads it ranged from 0.222 to 0.253 mg/Kgbread. The rate of (sensorial) acceptance of the fortified breads was higher than 90%. The results indicated that breads fortified with peptide-iron chelate are an alternative and attractive form for the prevention of iron deficiency anemia.
Keywords: Iron deficiency anemia, foodstuff fortified with iron, iron bioavailability, peptide-iron chelate