Heme iron fortified flavored milk: quality and sensory analysis

Abstract The fortification of dairy beverages is a widely developed strategy using non-heme or heme iron. Heme iron has higher bioavailability. investigation aimed to elaborate pasteurized milk with fortified chocolate flavor that good sensory acceptability. preparation the flavored was carried out based on regulations and iron, obtained from commercial source whole blood porcine origin, added before pasteurization process achieve its complete dilution. concentration flavoring established as variables in order evaluate optimal formulation Sensory Acceptability (SA). experimental design 32 factorial which eight formulations were established, acceptability evaluated by total 35 school-age children, aged between 8 11 years five-point facial hedonic scale. results analysis variance optimization response showed SA 4.71 (on scale 1 5) for 6.76 mg Fe kg-1 sample 2.0 g sample. physicochemical characterization indicated percentage carbohydrates, (9.3 sample) vitamin C (349.0 respect fresh milk. According microbiological results, approximate life time beverage 5 days, accordance Peruvian regulations. These method allowed use whose content could contribute daily requirement this mineral children old (8 per day).