Abstract

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/Kg_chelate, whereas in the breads it ranged from 0.222 to 0.253 mg/Kg_bread. 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