Effects of Various Iron Fortificants on Sensory Acceptability and Shelf-Life Stability of Instant Noodles

@article{Kongkachuichai2007EffectsOV,
  title={Effects of Various Iron Fortificants on Sensory Acceptability and Shelf-Life Stability of Instant Noodles},
  author={Ratchanee Kongkachuichai and Arunwadee Kounhawej and V. Chavasit and Rin Charoensiri},
  journal={Food and Nutrition Bulletin},
  year={2007},
  volume={28},
  pages={165 - 172}
}
Background Iron-deficiency anemia is the most common nutritional problem in Thailand and many developing countries. One of the most sustainable and cost-effective strategies for combating iron deficiency is fortification of staple foods with iron. Objective In this study, the feasibility of fortifying instant noodles with different forms of iron fortificants (ferrous sulfate [FS], ferric sodium ethylenediamine- tetraacetic acid [NaFeEDTA], and encapsulated H- reduced elemental iron [EEI] was… Expand
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