FORMULATION OF IRON-ENRICHED POWDERED MILK

Abstract

The objective of this work was to study the enrichment of powdered milk with two different iron sources: ferrous sulfate and aminoacid chelate iron. Iron sources were added before and after milk drying. Reconstitution, oxidative stability and bioavailability of iron sources were studied. Regarding enrichment mode, differences were not found in the studied characteristics. Both technological processes were

simple and easy to perform in the laboratory. Oxidative stability of powdered milk was greater when

aminoacid chelate iron was used and both sources differed from the control. Aminoacid chelate iron showed greater bioavailability in vitro (31.81%) than ferrous sulfate (17.41%). The bioavailability deduced in vivo, was 15.45% for aminoacid chelate iron and 8.66 % for ferrous sulfate. Aminoacid chelate iron revealed better oxidative stability and better bioavailability compared to ferrous sulfate, being a good source to enrich powdered milk.