Color, Flavor, and Iron Bioavailability in Iron-Fortified Chocolate Milk

Abstract

Chocolate milks fortified with nine iron compounds commonly used for food fortification and with ferripolyphosphate and ferripolyph osphate-whey protein complex were evaluated for changes in color and flavor. Sodium ferric pyrophosphate, ferripolyphosphate, and ferripolyphosphate-whey protein complex produced little or no off-color change in the products initially and after 2 wk of storage. All other added compounds resulted in initial and persistent off-colors determined by a Color Difference Meter and a panel of judges. Flavor evaluation by experienced judges showed that ferric compounds produced little or no offflavors in chocolate milks initially or after holding at 4C for 7 and 14 days. However, ferrous compounds produced offflavors initially, but flavor scores improved after milks were held at 4C for 14 days.