Physicochemical properties of sweet potato cookies fortified with some nutrients

Syamsir E., . and Simanjuntak F., . and Lioe H. N., . and Briawan D., . and Herawati D., . Physicochemical properties of sweet potato cookies fortified with some nutrients. pp. 684-690. ISSN 22317546

Micronutrient deficiencies have become a chronic health problem especially in the developing countries over the world. An attempt to overcome some micronutrient deficiencies was performed in this study by providing a fortification of sweet potato cookies. Fortification of 1.25 g vitamin C 75 mg iron 42 mcg vitamin B12 2000 mcg folic acid and 10.5 mg vitamin A per 100 g cookies was conducted. Physicochemical properties of the fortified cookies as well as the evaluation of micronutrients retention in the cookies were investigated. Vitamins A C and folic acid in the cookies were analyzed by HPLC method whilst for iron by AAS method. Fortified sweet potato cookies had different characteristics from the control (unfortified) either in the chemical physical or sensory properties. The fortification significantly increased the hardness of the cookies. However the fortified cookies had a lower consumer preference in terms of texture and overall acceptability. The evaluation of micronutrients retention showed that the retention of vitamins in the cookies differed from each other. The amounts of vitamins A and C in the cookies could be retained more than 60 from the initial amount. In contrast folic acid and vitamin B12 had a much lower retention (below 15). Iron as predicted had 100 retention. Hence the fortified cookies had a potential as a source of vitamin A vitamin C and iron to overcome the micronutrient deficiencies.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(02)%202015/(33).pdf

Abstract

Micronutrient deficiencies have become a chronic health problem especially in the developing countries over the world. An attempt to overcome some micronutrient deficiencies was performed in this study by providing a fortification of sweet potato cookies. Fortification of 1.25 g vitamin C 75 mg iron 42 mcg vitamin B12 2000 mcg folic acid and 10.5 mg vitamin A per 100 g cookies was conducted. Physicochemical properties of the fortified cookies as well as the evaluation of micronutrients retention in the cookies were investigated. Vitamins A C and folic acid in the cookies were analyzed by HPLC method whilst for iron by AAS method. Fortified sweet potato cookies had different characteristics from the control (unfortified) either in the chemical physical or sensory properties. The fortification significantly increased the hardness of the cookies. However the fortified cookies had a lower consumer preference in terms of texture and overall acceptability. The evaluation of micronutrients retention showed that the retention of vitamins in the cookies differed from each other. The amounts of vitamins A and C in the cookies could be retained more than 60 from the initial amount. In contrast folic acid and vitamin B12 had a much lower retention (below 15). Iron as predicted had 100 retention. Hence the fortified cookies had a potential as a source of vitamin A vitamin C and iron to overcome the micronutrient deficiencies.

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Item Type:	Article
AGROVOC Term:	Sweet potatoes
AGROVOC Term:	Bakery products
AGROVOC Term:	Food fortification
AGROVOC Term:	Micronutrients
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Deficiency diseases
AGROVOC Term:	Anaemia
AGROVOC Term:	Folic acid
AGROVOC Term:	Vitamin c
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22077

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