Figure 8 Color of reconstituted control Iron Ferrous Sulphate 10DV FMPIS10 and 20DV FMPIS20
3. Greyish colorisation and metallic taste in reconstituted milk when using iron Sulphate
The pH of reconstituted chocolate filled milk powder is 6.6. At that pH, the anthocyanin will transform to blue color, and mix with the white color of milk and brown
color of cocoa, it could give grey colorisation Refer to chapter II page 23, the concentration of anthocyanin in reconstituted
chocolate filled milk powder is approx. 0.675 mgL and refer to Visual Detection Thresholds VDT data shown in page 19, this concentration is considered below the
VDT. Therefore the greyish colorisation is not detected in reference sample. Iron sulphate has high solubility 25.6 g100 mL, while iron fumarte has very low
solubility 0.63rg100 mL and iron pyrophosphate is insoluble, when reconstituted, the iron will form metal ions which will intensify the color of anthocyanin. Therefore iron
sulphate will cause greyish colorisation in reconstituted chocolate filled milk powder. The solubility is increased when temperature increase, therefore when hot water
80°C is applied for reconstitution, the greyish colorisation is more obvious. The detected metallic taste found in reconstituted chocolate filled milk powder is
also caused by the high solubility of iron sulphate, which more obvious when iron concentration is higher.
C. Stability evaluation of iron fortified chocolate filled milk powder
There were only 5 bulk prototype of chocolate filled milk powder acceptable upto this stage of research which were control, Fe Fumarate and Fe Pyrophosphate with
10 and 20 Daily Value DV.
Those above samples would undergo KQ stability test 1W-37°C, 3W-37°C, 1M-NRT and 6W-37°C and subject for both powder and reconstituted analysis.
1. Chemical, microbiology and sensory evaluation of powder based product. All 5 prototype samples in 30g packing format were analysed for chemical,
microbiology and organoleptic properties. Table 12 Result of AW analysis for prototype of chocolate filled milk powder during
storage
Fresh 1 Month
1 Week 3 Week
6 Week Control
Max. 0,2 0,147
0,148 0,159
0,148 0,168
Fe Fumarate 10 DV Max. 0,2
0,151 0,153
0,159 0,148
0,161 Fe Fumarate 20 DV
Max. 0,2 0,147
0,149 0,152
0,151 0,157
Fe Pyrophosphate 10 DV Max. 0,2
0,145 0,148
0,147 0,147
0,160 Fe Pyrophosphate 20 DV
Max. 0,2 0,150
0,146 0,148
0,145 0,160
Prototype of chocolate filled milk powder
Target NRT
37°C
Refer to Table 12 there is no significant changing in AW value during keeping quality. Some slighlt increase of AW was observed in KQ 6W-37°C.
Table 13 Result of vitamin C analysis mg100g for prototype of chocolate filled milk powder during storage
Fresh 1 Month
1 Week 3 Week
6 Week Control
Min. 50 97,2
95,6 93,4
94,8 95,0
Fe Fumarate 10 DV Min. 50
102,0 97,0
97,9 91,7
97,8 Fe Fumarate 20 DV
Min. 50 105,5
99,1 101,3
93,9 102,8
Fe Pyrophosphate 10 DV Min. 50
95,7 91,5
95,9 92,6
94,6 Fe Pyrophosphate 20 DV
Min. 50 95,1
92,1 93,8
92,5 95,8
Prototype of chocolate filled milk powder
Target 37°C
NRT
Refer to Table 13 there is no significant changing in vitamin C value during keeping quality. The vitamin C degradation was not obvious up to KQ 6 weeks - 37°C.
Table 14 Result of TPC analysis cfug for prototype of chocolate filled milk powder during storage
Fresh 1 Month
1 Week 3 Week
6 Week Control
Max.3000 188,0
50,0 170,0
350,0 60,0
Fe Fumarate 10 DV Max.3000
98,0 60,0
290,0 200,0
110,0 Fe Fumarate 20 DV
Max.3000 101,0
110,0 120,0
260,0 70,0
Fe Pyrophosphate 10 DV Max.3000
78,0 110,0
90,0 250,0
90,0 Fe Pyrophosphate 20 DV
Max.3000 44,0
80,0 40,0
450,0 80,0
Prototype of chocolate filled milk powder
Target 37°C
NRT
Refer to Table 14 it shows that during keeping quality the TPC value remains below 3000 cfug.
Table 15 Sensory score of prototype of chocolate filled milk powder during storage
Fresh 1 Month
1 Week 3 Week 6 Week
Color NA
Brown Brown
Brown Brown
Brown Aroma NA
Chocolate Chocolate Chocolate ChocolateChocolate Color
Min 80 in 100
100 100
100 100
Aroma Min 80 in 100
100 100
100 100
Color Min 80 in
100 100
100 100
100 Aroma Min 80 in
100 100
100 100
100 Color
Min 80 in 100
100 100
100 100
Aroma Min 80 in 100
100 100
100 100
Color Min 80 in
100 100
100 100
100 Aroma Min 80 in
100 100
100 100
100 37°C
NRT
Fe Pyrophosphate 10 DV Fe Pyrophosphate 20 DV
Prototype of chocolate filled milk powder
Target Control
Fe Fumarate 10 DV Fe Fumarate 20 DV
Refer to the result of chemical, microbiology analysis and sensory evaluation shown in Table 12, 13, 14, and 15, the control 1 FMP ref, Iron Ferrous Fumarate
10 DV FMP IF10 and 20 DV FMP IF20 as well as Iron Ferric Pyrophosphate 10 DV FMPIP10 and 20 DV FMPIP20 had Vitamin C min. 50 mg100g, AW max
0.2, TPC max. 3000, color and aroma above 80 in. Based on above data, all samples were confirmed acceptable for further analysis.
2. Sensory evaluation of reconstituted product All prototype samples in 30g packing format were reconstituted with 150 mL of water,
and analysed for chemical pH and organoleptic properties. Table 16 pH value 20°C of prototype of chocolate filled milk powder during storage
Fresh 1 Month 1 Week 3 Week 6 Week
Control 6,3 - 6,9
6,65 6,53
6,55 6,50
6,58 Fe Fumarate 10 DV
6,3 - 6,9 6,64
6,54 6,57
6,49 6,58
Fe Fumarate 20 DV 6,3 - 6,9
6,65 6,54
6,56 6,48
6,57 Fe Pyrophosphate 10 DV 6,3 - 6,9
6,65 6,54
6,56 6,47
6,58 Fe Pyrophosphate 20 DV 6,3 - 6,9
6,65 6,55
6,56 6,46
6,58 Prototype of chocolate filled
milk powder Target
NRT 37°C
Figure 9 Appearance of reconstituted control FMP ref, Fe Fumarate 10DV FMPIF10 and 20DV FMPIF20
Table 17 Sensory score of prototype of chocolate filled milk powder during storage at cold, warm and hot reconstitution.
Fresh-NRT 6 Week-37°C Fresh-NRT 6 Week-37°C Fresh-NRT 6 Week-37°C
Control NA
Brown Brown
Brown Brown
Brown Brown
NA 15
Brown Brown
Brown Brown
Brown Brown
Min. 80 in 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
15 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
100 in 100 in
100 in 100 in
100 in 100 in
Min. 80 in 15
100 in 100 in
100 in 100 in
100 in 100 in
Min. 80 in 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
15 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
100 in 100 in
100 in 100 in
100 in 100 in
Min. 80 in 15
100 in 100 in
100 in 100 in
100 in 100 in
Control NA
Milky Milky
Milky Milky
Milky Milky
NA 15
Milky Milky
Milky Milky
Milky Milky
Min. 80 in 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
15 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
100 in 100 in
100 in 100 in
100 in 100 in
Min. 80 in 15
100 in 100 in
100 in 100 in
100 in 100 in
Min. 80 in 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
15 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
100 in 100 in
100 in 100 in
100 in 100 in
Min. 80 in 15
100 in 100 in
100 in 100 in
100 in 100 in
Control NA
Sp. Choco Sp. Choco
Sp. Choco Sp. Choco
Sp. Choco Sp. Choco
NA 15
Sp. Choco Sp. Choco
Sp. Choco Sp. Choco
Sp. Choco Sp. Choco
Min. 80 in 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
15 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
100 in 100 in
100 in 100 in
100 in 100 in
Min. 80 in 15
100 in 100 in
100 in 100 in
100 in 100 in
Min. 80 in 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
15 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
100 in 100 in
100 in 100 in
100 in 100 in
Min. 80 in 15
100 in 100 in
100 in 100 in
100 in 100 in
Control NA
Absent Absent
Absent Absent
Absent Absent
NA 15
Absent Absent
Absent Absent
Absent Absent
Min. 80 in 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
15 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
100 in 100 in
100 in 100 in
100 in 100 in
Min. 80 in 15
100 in 100 in
100 in 100 in
100 in 100 in
Min. 80 in 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
15 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
100 in 100 in
100 in 100 in
100 in 100 in
Min. 80 in 15
100 in 100 in
100 in 100 in
100 in 100 in
Control NA
Absent Absent
Absent Absent
Absent Absent
NA 15
Absent Absent
Absent Absent
Absent Absent
Min. 80 in 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
15 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
100 in 100 in
100 in 100 in
100 in 100 in
Min. 80 in 15
100 in 100 in
100 in 100 in
100 in 100 in
Min. 80 in 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
15 100 in
100 in 100 in
100 in 100 in
100 in Min. 80 in
100 in 100 in
100 in 100 in
100 in 100 in
Min. 80 in 15
100 in 100 in
100 in 100 in
100 in 100 in
Fe Pyrophosphate 10 DV
Fe Pyrophosphate 20 DV
Fe Pyrophosphate 10 DV
Fe Pyrophosphate 20 DV
Fe Fumarate 10 DV Fe Fumarate 20 DV
Fe Pyrophosphate 10 DV
Fe Pyrophosphate 20 DV
Fe Fumarate 10 DV Fe Fumarate 20 DV
Fe Pyrophosphate 10 DV
Fe Pyrophosphate 20 DV
Fe Fumarate 10 DV Fe Fumarate 20 DV
Fe Pyrophosphate 10 DV
Fe Pyrophosphate 20 DV
Fe Fumarate 10 DV Fe Fumarate 20 DV
Observed at min
Fe Fumarate 10 DV Fe Fumarate 20 DV
Reconstituted at 45°C Reconstituted at 80°C
Rancid taste Color
Milky taste
Chocolate taste
Metalic taste Reconstituted at 15°C
Prototype Target
Figure 10 Appearance of reconstituted control FMP ref, Fe Pyrophosphate 10DV FMPIP10 and 20DV FMPIP20
Refer to Table 16 the pH value during storage was within the expected range and refer to Table 17 the sensory score of all samples during storage up to 6 Weeks-
37°C were within the expected range.It is shown from Table 11 and 17, the fat oxidation rancid taste was not detected for all sample from fresh and up to KQ 6
weeks-37°C. From all the result above, it is shown that all samples ex KQ up to 6W-
37°C were acceptable against reference when observed both at 0 and 15 minutes after reconstitution. The appearance of reconstituted chocolate filled milk powder could be
seen in Figure 9 and 10. Based on research plan flow chart that was described before, the selected iron
would be Fe Fumarate 10DV FMPIF10 and 20DV FMPIF20 as well as Fe Pyrophosphate 10DV FMPIP10 and 20DV FMPIP20.
V. CONCLUSION AND SUGGESTION
A. Conclusion
