Shelf stability, sensory qualities, and bioavailability of iron-fortified Nepalese curry powder

• Main Authors: Sanjeev Kumar Karn, Visith Chavasit, Ratchanee Kongkachuichai, Nattapol Tangsuphoom
• Other Authors: Mahidol University
• Format: Article
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Nursing; Social Sciences
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/11379

Background. The prevalence of iron-deficiency anemia in Nepal is almost 50% of the whole population. Curry powder is a promising vehicle for fortification due to its use in various meals. Objective. To evaluate the bioavailability of different iron fortificants in curry powder and their effectson the qualities of curry powder. Methods. The serving size of curry powderwas evaluated in 40 Nepalese households and 10 restaurants. The powders were fortified with iron sources of different bioavailability. Sources with good bioavailability of iron-ferrous sulfate (FS), ferrous fumarate (FF), andsodium ferric ethylenediaminetetraacetic acid (NaFeEDTA)- were added to provide one-third of the recommended daily intake (RDI) of iron per serving. Elemental iron (H-reduced [HRI] and electrolytic [EEI] ), which has poor bioavailability, was added to provide two-thirds of the RDI per serving. Both fortified and unfortified products were packed in either commercial packs orlow-density polyethylene bags and stored at 40 ± 2°C under fluorescent light for 3 months. The stored products were analyzed for CIE color, peroxide value, thiobarbituric acid reactive substances, moisture, water activity, iron, and sensory qualities. The contents of phenolic compounds andphytate were analyzed, and iron bioavailability was determined by the Caco-2 cell technique. Results. The serving size of curry powder was 4 g. Iron fortificants did not have adverse effects on the physical, chemical, and sensory qualities of curry powder packed in commercial packaging. After 3 months storage, HRI significantly affected darker colors of curry powder and the cooked dishes prepared with curry powder. The relative bioavailabilities of NaFeEDTA and EEI were 1.05 and 1.28 times that of FS, respectively. The cost of fortification with EEI was similar to that with FS and 4.6 times less than that with NaFeEDTA. Conclusions. It is feasible and economical to fortify Nepalese curry powder packed in commercial packaging with EEI. © 2011,The United Nations University.