title: Development of fortified biscuit using NaFeEDTA.
abstract: BACKGROUND
  Sodium iron ethylenediaminetetraacetic acetate (NaFeEDTA) is a promising iron fortificant for populations consuming high-phytate diets. It produces fewer organoleptic effects than other fortificants do, especially when the matrix of the food vehicle contains fat, and has a bioavailability two to four times higher than that of ferrous sulfate. This study investigated the effects of varying levels of NaFeEDTA (576-1152 mg kg(-1)) on the physicochemical and sensory characteristics of Petit Beurre biscuits.
  
  
  RESULTS
  There were no significant differences in pH, ash, moisture and breaking strength values among all formulae. The iron content (7.2-14.4 mg per 100 g) of the biscuits increased with increasing fortificant level. During a 60 day storage period the peroxide value increased in both fortified and non-fortified formulae, especially after 28 days. The addition of NaFeEDTA had a significant (P < 0.05) effect on the colour, texture and flavour of fortified biscuits.
  
  
  CONCLUSIONS
  Based on the range proposed for the use of NaFeEDTA as a fortification agent (10 mg iron and 67 mg EDTA per person per day), the results of this study reveal that 720 mg kg(-1) NaFeEDTA (9 mg iron per 100 g) is the optimum level for iron fortification in Petit Beurre biscuits.
authors.affiliation: Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
authors.forename: Mehrdad
authors.initials: M
authors.lastname: Mohammadi
authors.forename: Abdol-Samad
authors.initials: AS
authors.lastname: Abedi
authors.forename: Mohammad Hossain
authors.initials: MH
authors.lastname: Azizi
authors.forename: Fariba Seyed
authors.initials: FS
authors.lastname: Ahmadian
authors.forename: Hamed
authors.initials: H
authors.lastname: Pouraram
mesh_terms: D018798:Anemia, Iron-Deficiency / Q000517:prevention & control; D001939:Bread / Q000032:analysis*; D055598:Chemical Phenomena; D003116:Color; D004492:Edetic Acid / Q000009:adverse effects / Q000737:chemistry; D005260:Female; D005290:Ferric Compounds / Q000009:adverse effects / Q000737:chemistry*; D005511:Food Handling; D005518:Food Preferences; D005527:Food, Fortified / Q000032:analysis*; D006801:Humans; D007492:Iran; D019266:Iron, Dietary / Q000008:administration & dosage / Q000032:analysis*; D008297:Male; D055595:Mechanical Phenomena; D010545:Peroxides / Q000032:analysis; D011786:Quality Control; D012677:Sensation; D013649:Taste; D013997:Time Factors
chemical_list: D005290:Ferric Compounds; D019266:Iron, Dietary; D010545:Peroxides; D004492:Edetic Acid; C019179:Fe(III)-EDTA