A research on the fortification applications for jelly confectionery

TAMER C. E., İNCEDAYI B., ÇOPUR Ö. U., Karinca M.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, vol.11, no.2, pp.152-157, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 11 Issue: 2
  • Publication Date: 2013
  • Journal Name: JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.152-157
  • Keywords: Jelly, confectionery, fortification, vitamins, minerals, ingredients, gelatin, colouring, premix, flavouring, supplement, MOISTURE, MINERALS, VITAMINS
  • Bursa Uludag University Affiliated: Yes

Abstract

In this research, jelly confectionery, especially consumed by children and young people, was aimed to make more functional. To this end, three different doses of four minerals (calcium, iron, zinc and phosphorus) and seven vitamins (vitamin B1, vitamin B2, vitamin B6, niacin, pantothenic acid, vitamin C, vitamin E) mixture were added into baked sweet dough and these samples were compared with the control sample on the chemical composition and organoleptic properties basis. According to the results, especially vitamin and mineral requirements of the 7-14 years old children could be met as determined ratio without risk of adverse health effects. Generally samples were approved by the panelists. However, while the fortification ratio was increased, acceptance of the samples was decreased.