Use of a Bovine Heme Iron Concentrate in the Fortification of Biscuits

Biscuits were fortified with 4, 6, 8, and 10% heme iron concentrate (HIC). The 10% fortification level presented problems of poor dough quality. The 4, 6, and 8% levels were evaluated for appearance, flavor, texture, taste and aroma and 6% was chosen as the appropriate fortification level. Protein of the fortified biscuit was 1.6 times higher and iron 8 times higher than that of the unfortified control. A shelf life study showed that at 40°C, lipid peroxidation of the biscuits was considerably higher than at room temperature and a catalytic effect of the HIC on the lipid autooxidation was observed. Under controlled conditions, the biscuits could be satisfactorily stored up to 7 months. The fortification of biscuits with HIC represents an interesting alternative for the prevention of iron deficiency.