Effects of enriched iron preparations on rancidity in weaning foods.

Abstract

The model weaning foods were preparated by enriching with various iron preparations to the powdered bread, and the possible effect by the form of these preparations on rancidity of enriched foods have been observed. The iron salts used in this examination were listed in Table 1. These iron salts were enriched in 10mg per cent concentration into the weaning foods, and these enriched samples were stored in an incubator at 30°C together with the unenriched samples. Degree of rancidity were determined by thiobarbituric acid (TBA) method at weekly intervals. Tests were also carried out in the pasteurized section and unpasteurized section.