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International Journal of Home Science
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Impact Factor: RJIF 5.3, NAAS Rating: 3.32

International Journal of Home Science

2017, VOL. 3 ISSUE 1, PART G

Development of an iron-fortified cake as an attempt to prevent anemia in adolescent girls

Author(s): Ankita Tandon and Anindita Deb Pal
Abstract:
The unabated rise in the prevalence of anemia in adolescents especially females is one of the major public health concerns worldwide. Amongst other factors, faulty dietary practices, irregular meal patterns, frequent consumption of energy dense food, snacking in between main meals generally accounts for the above. To address this problem an iron-fortified cake was prepared. The variations of non-fortified and iron-fortified cakes were assessed by 50 panel members by the hedonic scale test method. Sensory evaluation assays portrayed the iron-fortified fruit cake to be the best variation in terms of appearance, colour, taste, texture, and odour. Moreover, biochemical estimations showed the iron-fortified cake to have increased amounts of protein, calcium, iron and vitamin C compared to the non-fortified cake. Therefore, the iron-fortified cake may help in preventing anemia in addition to other deficiency disorders among the teenage girls belonging to the middle income group.
Pages: 406-414  |  282 Views  28 Downloads
How to cite this article:
Ankita Tandon and Anindita Deb Pal. Development of an iron-fortified cake as an attempt to prevent anemia in adolescent girls. International Journal of Home Science. 2017; 3(1): 406-414.
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