ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The stability of local salt dual fortified with iodine and 19 iron compounds (encapsulated compared to nonencapsulated sulfate, fumarate, pyrophosphate, and elemental iron) was tested in Morocco and Côte d'Ivoire. Color and iodine content were measured after storage for 1, 2, 4, and 6 mo. Color acceptability was judged by standardized interviews. For most compounds, encapsulation did not protect against adverse sensory changes and iodine losses. However, 2 forms of ferric pyrophosphate, 1 small particle size (approximately 2.5 μm) and 1 micronized (approximately 0.5 μm), performed well and be useful in salt fortification. Improvements in current encapsulation techniques are needed to allow encapsulated iron to be used in salt fortification.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb07031.x
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