research is Iron Ferrous Sulphate, with price index 100 ; Iron Ferrous Fumarate, with price index 167 ; Iron Ferric Pyrophosphate, with price index 133.
From above price index comparison, it shows that Iron sulphate is the most economical iron fortificant. However the iron dosage in chocolate filled milk powder
should not more than 0.1 in dry matter, the cost in use of iron in final product, amongst above iron type, might not be significant different.
D. Ingredient interaction between iron and some ingredients in chocolate filled milk powder
1. Interaction Iron with Fat Fat in filled chocolate milk powder is majority come from palm olein, so it may
contains 30 – 35 of total fat monounsaturated, 8 of total fat polyunsaturated
fat. This unsaturated will react with oxygen to produce oxidative rancidity either spontaneously on exposure to air auto oxidation or in the presence of oxygen,
light and a sensitizer photosensitized oxidation. The transation metal, especially iron and copper, are important prooxidants in foods of both animal and plant origin
Bowers 1992. Therefore the presence of iron will act as catalyst in oxidative rancidity.
If iron was added dry during milk powder processing, the impact of iron as catalyst in this fat deterioration during processing was expected much lower. Milk
powder has water activity AW maximum 0.2, where any reaction was expected at low speed, therefore it is also expected that the impact of iron fortification in fat
deterioration is low during shelf life. The impact of iron fortification in fat deterioration, so called rancidity, could be
evaluated through sensory evaluation. 2. Interaction Iron with vitamin C
Crystalline ascorbic acid vitamin C is relatively stable in dry air but is unstable in the presence of moisture. It is readily oxidized in aqueous solutions, first forming
dehydro-L-ascorbic acid which is then further and rapidly oxidized Ottaway 1993. Traces of heavy-metal ions act as catalysts to the degradation of ascorbic acid.
Studies on the stability of pharmaceutical solutions of ascorbic acid showed that the order of the effectiveness of the metallic ions was Cu
2+
Fe
2+
Zn
2+
De Ritter 1982 cited by Ottaway 1993.
If vitamin C was added dry during milk powder processing, the impact of iron as catalyst to degrade ascorbic acid during processing is expected low. With water
activity AW maximum 0.2, this impact is also expected lower during shelf life and that impact could be verified by means of vitamin c analysis.
3. Interaction Iron with Anthocyanin in Cocoa Refer to Table 6, the anthocyanin in cocoa after roasting and conching is 0.01
g100g. If chocolate filled milk powder contain 4.5 cocoa powder dry matter, per 100g chocolate filled milk powder should contain 4.5 x 0.01g100g anthocyanin
0.45mg anthocyanin. With serving size 27 g to prepare 180 mL of reconstituted chocolate filled milk, this milk solution should contain 0.12 mg anthocyanin or
contain anthocyanin with concentration 0.675 mgL. A reconstituted chocolate filled milk powder might have pH in the range of 6.5
– 6.9, where at this range of pH, anthocyanin will undergo color fading. Irons that are
soluble in neutral andor acidic aqueous environments will form metal ion Fe
2+
, as a result intensity of color, given by anthocyanin, will be increasing.
Refer to Table 8 above, since ferrous sulphate is the most soluble iron amongst others, so it could be predicted that this type of iron will give the most intensity
increment of color given by anthocyanin. The impact of iron fortification in color changing of milk solution could be
evaluated through sensory evaluation.
III. MATERIAL AND METHOD
A. Timing and Location
