For young children iron fortification in chocolate milk product could be a good vehicle to boost iron supplementation, since chocolate flavor is the most favorite flavor
milk drink for kids. Furthermore, this product could also increase the intake of vitamins and other minerals such as zinc and calcium which is also important for children.
Haem Iron that has good bioavability is mostly found in meat which is classified as expensive foods. Since chocolate filled milk powder which has vegetable fat is
designed as affordable milk powder, this iron fortification could be appropriate addressing the iron deficiency amongst poor socio-economic.
The success of iron fortification is dependent on delivering a meaningful level of bioavailable iron without affecting the taste and appearance of the finally consumed
product. Iron fortification may cause 1 metallic aftertaste 2 unacceptable flavor as a result of the oxidation-mediated rancidity of fats 3 undesirable color changes resulting
from interactions with anthocyanins, flavonoids, and tannins and 4 degradation of vitamins. In addition, the bioavailability of iron is dependent not only on the iron source
but also the type of food andor beverage consumed with it Mehansho 2006. Currently, there are a number of iron sources available as food fortificants.
Choosing the appropriate iron fortificant that deliver a meaningful level of bioavailable iron with organoleptically acceptable of finally consumed product remains a challenge
for food scientist and food industry.
B. Objective
The objective of this research was to find the appropriate iron types at certain levels of fortification in prototype chocolate filled milk powder that were reconstituted at
different temperature, based on mainly sensory evaluation as well as chemical evaluation and keeping quality evaluation.
C. Benefit
This research may give benefit for food industry on how to choose appropriate iron type as fortificant in chocolate milk product. It may also give benefit as reference
for researcher that has similar research topic.
D. Scope
Iron fortification was only in chocolate filled milk powder. The target consumer chocolate filled milk powder was children with age above 6 year.
II. LITERATURE REVIEW
A. Chocolate Filled Milk Powder
1. Definition According to SNI 3752-2009, Chocolate milk powder is milk product in powder
form, made from milk powder and cocoa powder with or without addition of sugar, other food ingredient and other permitted food additive [BSN 2009]
According to Codex committee on milk and milk products by CAC FAOWHO 2000, Filled milk powders are products obtained from milk in which milk fat has been
replaced wholly or partly by an equivalent amount of edible vegetable oil, edible vegetable fat or a combination thereof, by the partial removal of water to meet the
compositional requirement Based on each definition above, it could be defined that chocolate filled milk
powder cfmp is milk product in powder form, made from milk powder where the milk fat is replaced wholly or partly with other fat, and cocoa powder with or without addition
of sugar, other food ingredient and other permitted food additive. According to food category system established by GSFA-Codex as well as by
BPOM, this product could be classified as food category 01.5.2. Milk and cream powder analogues.
2. Composition Chocolate milk powder that is available in the market today is normally composed
of milk powder of which consist of fat and milk snf solid non fat, sugar, cocoa, vitamin, mineral and flavour. An affordable chocolate milk powder which should
compose of cheap ingredient, yet delivering adequate nutrition, could be made from above composition which fat is using cheap vegetable fat such as palm olein.
A proposal of chocolate filled milk powder which composed of sugar, filled milk powder using full or partial palm olein, cocoa powder, calcium carbonate, vitamin
premix and iron, could be considered. A nutritional fact of above product per serving which refer to Nestle Ideal Choco
could be expected as shown in Table 1 below serving size: 27g. 3. Raw Materials
Raw Materials that are normally used to produce chocolate filled milk powder: Beet or cane sugar sucrose, saccharose, Filled milk powder, a milk powder
which fat is composed of majority not milk fat, Cocoa powder, a 10-12 fat alkalized cocoa powder, Calcium Carbonate micronised, Vitamin premix, a free
flowing homogeneous mix of vitamins prepared in carrier, Iron fortificant, i.e. Iron Sulphate FeSO
4
H
2
O, Iron Ferrous Fumarate C
4
H
2
FeO
4
, Iron Pyrophosphate Fe
4
P
2
O
7
3.8H
2
O Table 1 Nutritional fact per serving of chocolate filled milk powder
Nutrient Per 27 gr of product
DV AKG2000 Total Fat
3.5 g 6
Protein 4 g
7 Sugar
12 g -
Vitamin A 146 mg RE
25 Vitamin C
13.5 mg 25
Calcium 200 mg
30 Iron
3.2 mg 10
Source : Label declaration of Nestle Ideal Choco 2009
All raw materials listed above are intended to be used in products made by dry mixing without any further heat processing, and normally packed in strippable
packaging. 4. Processing
Basically chocolate filled milk powder is produced by means of dry mixing. Mixing or blending is a unit operation in which a uniform mixture is obtained from
two or more components, by dispersing one within the others. During a mixing operation, differences these properties i.e. particle size, shape, density, surface
and flow characteristic also cause unmixing or separation of the components parts. In some mixtures, uniformity is achieved after a given period and then
unmixing begins. It is therefore important in such cases to time the mixing accurately, which in turn is related to type of mixer, the operating conditions and
the components of foods Fellows 2000. A homogeneity test could be performed to know the optimal mixing time.
5. Physico-Chemical properties In principal, the physico-chemical property of chocolate filled milk powder is the
same with the physico-chemical property of chocolate fulcream milk powder. Some of important properties is water activity, in order to achieve optimal shelf stability
under appropriate storage conditions, the water activity of this product should not exceed 0.2 Stein 2000. There are three reconstitution ways; it could use cold
water 10-15
o
C, warm water 40-45
o
C or hot water 75-80
o
C. Chocolate filled milk powder is normally reconstituted to prepare 150
– 200 mL chocolate milk ready to drink.
6. Organoleptic properties Refer to technical instructions GI-31.107-1, September 2007, established by
Nestle with title The “InOut” test method for sensory quality control, the
organoleptic properties of chocolate filled milk powder should be as follows: typical taste of chocolate milk powder, brown to white color and typical aroma of chocolate
milk powder.
B. Cocoa
