Color, Flavor, and Iron Bioavailability in Iron-Fortified Chocolate Milk

Abstract

Chocolate milks fortified with nine iron compounds commonly used for food fortification and with ferripolyphosphate and ferripolyphosphate-whey protein complex were evaluated for changes in color and flavor. Sodium ferric pyrophosphate, ferripolyphosphate, and ferripolyphosphate, and ferripolyphosphate-whey protein complex produced little or no off-color change in the products initially and after 2 wk of storage. All other added compounds resulted in initial and persistent off-colors determined by a Color Difference Meter and a panel of judges. Flavor evaluation by experienced judges showed that ferric compounds produced little or no off-flavors in chocolate milks initially or after holding at 4°C for 7 and 14 days. However, ferrous compounds produced off-flavors initially, but flavor scores improved after milks were held at 4°C for 14 days. The bioavailability of iron in two iron fortified chocolate milks least affected in color and flavor was determined by rat feeding. Chocolate milks fortified with ferripolyphosphate-whey protein complex and sodium ferric polyphosphate were dried and mixed with a low iron ration to provide varied iron fortification. In a hemoglobin depletion-repletion bioassay with weanling rats, ferripolyphosphate-whey protein complex was utilized as well as ferrous sulffate but sodium ferric polyphosphate only 35% as well as ferrous sulfate. © 1981, American Dairy Science Association. All rights reserved.