Nutritional and Sensory Quality of Iron Fortified Tamarind Candies

Type Journal Article - Journal of Nutrition and Food Sciences
Title Nutritional and Sensory Quality of Iron Fortified Tamarind Candies
Volume 1
Issue 1
Publication (Day/Month/Year) 2016
The investigation aimed at formulation of iron fortified tamarind
(Tamarindus indica) candies and analysis of its nutritional
composition, bioaccessible iron and sensory acceptability. Candies
were formulated using tamarind paste, sugar, salts, spices and
pectin. Ferrous sulfate or ferrous fumarate was used as fortificant
to yield 30 mg iron/100 g product. In addition, nut flavoured candies
(with ‘Charoli seeds’ Buchanania lanzan, Family, Anacardiaceae),
were also prepared as a variation. Products were analyzed for
nutrients, antinutrients and bioaccessible iron using standard
methods. The candies were evaluated for sensory attributes by
48-54 members with the help of a specially developed score card.
The range of constituents in tamarind ripe and control candy per
100 g respectively were as follows:- moisture, 10.8 & 40.78%;
protein, 2.08 & 0.44%; iron, 16.64 & 3.2 mg; calcium, 167.2 & 53.0
mg; oxalates, 196.4 & 38.0 mg; phytates, 718.3 & 85.8 mg and
tannins, 762.6 & 58.06 mg. In iron fortified products, iron content
ranged from 31.8-32.8 mg/100 g. Bioaccessible iron in control
candy was 1.11 mg whereas in iron fortified candy, it ranged from
25.2 -29.8 mg /100g. More than 80% of iron was bioaccessible in iron
fortified products, in comparison to 34.6% in control product. All the
products were highly acceptable by panel members for all sensory

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