Physico-chemical characteristics of biscuits fortified with whey protein concentrate-iron sulphate (WPC-FeSO4) complex

Iron deficiency anemia (IDA) is one of the major health issues prevalent in India. The fortification of food with iron salts can affect their sensory, physico-chemical properties and may also generate harmful free radicals causing oxidative stress in the intestinal lumen. Whey protein concentrate was complexed with iron using techniques like centrifugation, ultrafiltration and spray drying. Biscuits were fortified with spray-dried whey protein concentrate-iron sulphate (WPC-FeSO4) complex at five different concentrations of iron i.e. 10,15,20,25 and 30 mg/100 g. Sensory acceptability of the biscuits was not significantly (p > 0.05) affected when fortified with WPC-Fe complex with upto a level of 25 mg Fe/100 g. No significant difference (p < 0.05) in the diameter, thickness, spread ratio, fat, protein, acid insoluble ash, moisture, phytate content and color was observed for the control, ferrous sulphate and WPC-Fe complex fortified (25 mg/100 g) biscuit samples. WPC-Fe complex fortified biscuits exhibited higher storage stability and a significantly (p < 0.05) higher bioaccessibility of iron under in vitro conditions as compared to FeSO4 fortified biscuit. Therefore, biscuits can be fortified with upto 25 mg iron in the form of WPC-Fe complex/100 g of biscuits without significantly altering their physicochemical properties with a higher bioaccessibility of iron.

Automated summary

The study showed that biscuits fortified with WPC-Fe complex had higher bioaccessibility of iron and better storage stability compared to FeSO4 fortified biscuits. Iron can be added up to 25 mg/100 g of biscuits in the form of WPC-Fe complex without significantly altering their sensory and physicochemical properties.