Effects of Baking and Boiling on the Ability of Selected Organic Acids to Solubilize Iron from a Corn‐Soy‐Milk Food Blend Fortified with Exogenous Iron Sources

摘要

ABSTRACTCombinations of selected organic acids (ligands) and iron sources were evaluated for their ability to improve iron solubility in a comsoy‐,milk (CSM) food blend. Iron solubility of baked CSM was primarily affected by exogenous iron source at endogenous pH (5.2 ‐ 6.3), and by organic acid at pH 2.0. Boiled CSM samples were directly influenced by pH (range 5.2 ‐ 6.4), and by both organic acid and exogenous iron source at pH 2. Supplementation of baked CSM with hydrogen reduced elemental Iron and either ascorbic or citric acid; or supplementation of boiled CSM with ferric orthophosphate and either cysteine, ascorbic, citric, or malic acid, was shown to provide greatest potential for promoting iron availability in man as measured by chemical