Preliminary results of the fortification of biscuit with vitamin A and iron
Journal of Practical Medicine
; : 11-13, 2002.
Artigo
em Vietnamês
| WPRIM (Pacífico Ocidental)
| ID: wpr-2690
Biblioteca responsável:
WPRO
ABSTRACT
This study was conducted on biscuit had been fortified with vitamin A and iron that was produced at the H¶i Hµ factory during Sep - Oct 1997. Fortified biscuit was analyzed for sensory aspects (color, odor, taste), chemical composition (energy value, protein, fat, carbohydrate, iron and vitamin A contents), level of micro-organism and mould at time of production and after 4 months of preservation. The results showed that 100 g of fortified biscuit contained 6.9 g of protein, 22.4g of fat and 51.2g of carbohydrate, given 434 kcal, 3600 UI retinol and 17.17 mg iron. After 4 months, it remained to contain 3100 UI retinol and 17 mg iron per 100g. The microorganism and mould indices complied with standards. The product had good color, odor and taste and caused no digestive problem after eating. This biscuit product is inexpensive. With only 600 VND, the children will be able receive 5.1mg of elemental iron, 356mcg of vitamin A, 2.1g of protein, 6.7g of fat and 130kcal. (Auth)
Texto completo:
Disponível
Base de dados:
WPRIM (Pacífico Ocidental)
Assunto principal:
Vitamina A
/
Ferro
Idioma:
Vietnamês
Revista:
Journal of Practical Medicine
Ano de publicação:
2002
Tipo de documento:
Artigo