Fortification of yogurt with hemic iron and its acceptance in children of the rural sector of the Apurímac region

Abstract

Fortified foods are an alternative to improve nutrient deficiencies. Heme iron fortified yogurt based on precooked pig blood meal with fortification levels of 5%, 10% and 15% was evaluated against a control sample, the physical, chemical, proximal and sensory composition were evaluated. The fortified yogurt showed acceptable physical and chemical characteristics with a variation in density from 1.05 to 1.07 (g/ml), acidity with a variation of 70, 16 to 74.00 °D, the pH varied from 4.45 to 4.56 and the proximal composition: with a variation in humidity from 70.23 to 79.43 (% bh), proteins varied from 4.26% to 6.45%, fat from 3.27% to 4.882%, ash from 0.84% to 1.07%, carbohydrates from 8.20% to 12.14%, energy from 95.39 to 103, 35 kcal/100, iron from 2.09 to 4.53 mg/100, with color above tolerance, sensory evaluation by the children of the Qali Warma program had acceptance with the attributes of color, taste, smell and texture at a fortification level of 10%, being an alternative of consumption with a high content of iron and protein.