{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,21]],"date-time":"2026-04-21T18:53:02Z","timestamp":1776797582270,"version":"3.51.2"},"reference-count":43,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2011,4,14]],"date-time":"2011-04-14T00:00:00Z","timestamp":1302739200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2011,8,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p><jats:bold>BACKGROUND:<\/jats:bold> Sodium iron ethylenediaminetetraacetic acetate (NaFeEDTA) is a promising iron fortificant for populations consuming high\u2010phytate diets. It produces fewer organoleptic effects than other fortificants do, especially when the matrix of the food vehicle contains fat, and has a bioavailability two to four times higher than that of ferrous sulfate. This study investigated the effects of varying levels of NaFeEDTA (576\u20131152 mg kg<jats:sup>\u22121<\/jats:sup>) on the physicochemical and sensory characteristics of Petit Beurre biscuits.<\/jats:p><jats:p><jats:bold>RESULTS:<\/jats:bold> There were no significant differences in pH, ash, moisture and breaking strength values among all formulae. The iron content (7.2\u201314.4 mg per 100 g) of the biscuits increased with increasing fortificant level. During a 60 day storage period the peroxide value increased in both fortified and non\u2010fortified formulae, especially after 28 days. The addition of NaFeEDTA had a significant (<jats:italic>P<\/jats:italic> &lt; 0.05) effect on the colour, texture and flavour of fortified biscuits.<\/jats:p><jats:p><jats:bold>CONCLUSION:<\/jats:bold> Based on the range proposed for the use of NaFeEDTA as a fortification agent (10 mg iron and 67 mg EDTA per person per day), the results of this study reveal that 720 mg kg<jats:sup>\u22121<\/jats:sup> NaFeEDTA (9 mg iron per 100 g) is the optimum level for iron fortification in Petit Beurre biscuits. Copyright \u00a9 2011 Society of Chemical Industry<\/jats:p>","DOI":"10.1002\/jsfa.4405","type":"journal-article","created":{"date-parts":[[2011,4,14]],"date-time":"2011-04-14T11:12:52Z","timestamp":1302779572000},"page":"1984-1989","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Development of fortified biscuit using NaFeEDTA"],"prefix":"10.1002","volume":"91","author":[{"given":"Mehrdad","family":"Mohammadi","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Abdol\u2010Samad","family":"Abedi","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mohammad Hossain","family":"Azizi","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fariba Seyed","family":"Ahmadian","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hamed","family":"Pouraram","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2011,4,14]]},"reference":[{"key":"e_1_2_6_2_2","unstructured":"World Health Organization.Worldwide prevalence of anemia. 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