Evaluation of the biodisponibility of iron in the elaboration of soft candy stuffed

Abstract

Currently in Colombia, there is a high prevalence of iron deficiency anemia, with the early childhood population being the most affected; consequently, various foods fortified with this mineral have been created. From this, the development of a soft candy filled with osmo-dehydrated carambola (Averrhoa carambola L.) is projected, evaluating its bioavailability throughout the elaboration process, by means of the mathematical model proposed by Hallberg and Hulthén (2000). Therefore, it was proposed to divide the methodology into four stages: physical-chemical and nutritional analyzes of raw materials; osmo-dehydration of the carambolo, fortifying the syrup with ferrous sulfate (45 mg / Kg); encapsulation and cross-linking of the fortified syrup, using alginate (1.5% w / v) and gelatin (0.25 g / ml); and elaboration of the soft caramel, raising three fruit formulations for the filling: syrup (1: 3; 3: 1; 1: 1). In the results obtained in the physicochemical and nutritional analysis of the carambola, it can be observed for the titratable acidity (0.30 ± 0.005 oxalic acid anhydride% m / m) and pH (3.59 ± 0.08) are found within the reported parameters; however, the opposite occurs for soluble solids (5.5 ± 0.0 ° Brix at 20 ° C), maturity index (18.6 ± 0.3 ° Brix / oxalic acid anhydride% m / m), iron (0.70 ± 0.06 mg / 100g fruit), calcium (27.59 ± 1.33 mg / 100g fruit), polyphenols (6.85 ± 0.750 mg / 100g fruit) and ascorbic acid (2.10 ± 0.064 mg) / 100g fruit); being the aspects related to the harvest, method of analysis and intrinsic factors of the fruit who could generate this variation.