Effect of iron fortification on gummy candies properties: basic nutrient, microstructure, and texture during the storage period

Abstract

Abstract Iron fortification program relates to iron delivery through daily foods, which have a potential impact on many people. In this study, chitosan microparticle loaded with ferrous gluconate was used as fortificant, while gummy candies were selected as food vehicles. This work aimed to assess the effect of iron microparticles addition on basic nutrient composition, textural, and microstructural characteristics. The properties of iron microparticles obtained from the spray drying method were also discussed in this article. The iron fortification was carried out by adding the iron microparticles into the candies solution. This solution was then molded and cooled at room temperature before the analysis. The yield, iron loading, efficiency encapsulation, mean diameter, and SPAN factor of iron microparticles were 49%, 3.5 mg Fe/100 mg dried microparticles, 48%, 17 µm, and 1.7. The iron microparticle had a spherical shape with the wrinkles structure on the surface. Therefore, the fortified gummy candies had wavy structures with the prominent spheres. The protein and fat content of our gummy candies were higher than the commercial gummy candies. However, gummy candies’ hardness and gumminess value had changed significantly, while the cohesiveness and springiness properties were not significantly different during the storage.