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The W/O/W emulsion containing FeSO4 in the different phases alters the hedonic thresholds in milk-based dessert

Simiqueli, Andréa Alves, Lima Filho, Tarcísio, Minim, Luis Antonio, de Oliveira, Eduardo Basílio, Torres, Isabelle Vieira, Vidigal, Márcia Cristina Teixeira Ribeiro, Minim, Valéria Paula Rodrigues
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 98-104
desserts, emulsions, food fortification, iron, iron deficiency anemia, milk, nutrient deficiencies, sensation, sensory properties
Food fortification with FeSO4 is an effective practice in preventing iron deficiency anemia. However, the addition of this compound to foods can lead to unpleasant sensory changes. Therefore, the use of carrier vehicles such as the double emulsion, may be an effective alternative to “mask” or minimize sensory perception. The W/O/W emulsion system containing FeSO4 in the internal or external aqueous phase was added to a milk-based dessert in order to evaluate the perception of consumers regarding sensorial changes. For this, the hedonic threshold methodology was applied to determine the minimum concentration of the stimulus at which a significant change in acceptability begins or the point at which it begins to lead to sensorial rejection. The insertion of FeSO4 into the internal aqueous phase of the W/O/W emulsion enhanced the sensory perception of undesirable changes to the dessert, compromising acceptability. However, insertion of the stimulus in the external aqueous phase permitted the addition of a higher FeSO4 concentration, without compromising sensory acceptability and resulting in rejection by the consumers. Therefore, it was concluded that the FeSO4 may be carried in the external aqueous phase of the W/O/W emulsion, minimizing losses to the sensorial quality of the product.