Impact of various forms of ferric compounds introduced simultaneously with vitamins in fortified flour

Published in AgroLife Scientific Journal, Vol. 2 Issue 2
Written by Svetlana POPEL, Elena DRAGANOVA, Lidia PARSHAKOVA, Janna CROPOTOVA, Iulia CONDRASHOVA, Alexandra COLESNICENCO

The study describes the development of complex groups containing iron under various forms in order to combine the latter with vitamins. The complex compositions include ferric sulphate, ferrous fumarate, elemental iron, vitamins from the B group and niacin. Flour was used as ‘excipient’ and was fortified with these complexes in two steps: autumnal, consisting of freshly-harvested raw material and stored when temperatures decrease; springtime, consisting of grains stored for a long time when temperatures are high. Sensory parameters of bakery products manufactured from fortified flour made of various premixes and having passed through all different storage periods did not present any variations between one another, nor compared to control samples made of flour to which nothing was added.

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Popel S., Dragonova E., Parshakova L., Cropotova J., Condrashova A., Colesnicenco A. 2013, Impact of various forms of ferric compounds introduced simultaneously with vitamins in fortified flour. AgroLife Scientific Journal, Vol. 2 Issue 2, ISSN-L 2285-5718, 47-53.


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