Thesis

The Effect of Different Vitamins and Minerals Premix Concentration on Micronutrient Stability, Physicochemical Properties, and Sensory Acceptance of Fortified Cookies

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Deficiency of micronutrients has become a crucial problem in the world, mainly in children
and pregnant women, leading to the increasing risk of infectious diseases, maternal and children
mortality as well as intelligence decrease. Therefore, food fortification is developed as one of the
intervention programs to prevent and reduce nutrient inadequacy, which could be applied to various
food products, including cookies as a commonly consumed snack food. This study aimed to fortify
cookies with micronutrients premix in three different concentrations (0, 100, and 120%) to evaluate
its effects on the micronutrient stability, physicochemical characteristics, and sensory acceptance of
the fortified cookies. The cookies were analyzed for vitamin C and iron using HPLC-UV Vis and ICP-MS
equipment respectively. Colorimeter, texture analyzer, and caliper were utilized to analyze
physicochemical properties, whilst 50 panelists evaluated the sensory acceptance by 9-point hedonic
scale. Iron content was the highest in T3 dough and cookies (21.55±3.18 and 16.06±6.82) compared
to T1 and T2 (p0.05). The yellowness of T3 (45.94±1.08) and T2 (44.62±0.77) were significantly higher
compared to T1 (40.80±0.66), p= 0.001. Premix concentration significantly increased texture of T2 and
T3 compared to T1 (p

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Availability

Detail Information

Series Title

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Call Number

FSN 22-012

Publisher

i3L, Jakarta : i3L, Jakarta., 2022

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Fortified cookies
Micronutrients deficiency
Food fortification
Micronutrients retention

Specific Detail Info

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Statement of Responsibility

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