Paper Contents
Abstract
Abstract:Background: Iron deficiency anemia (IDA) remains one of the most widespread nutritional deficiencies globally, particularly in adolescents, women of reproductive age, and children. Conventional iron supplements often face challenges such as poor taste, side effects, and low compliance. Developing functional confectionery such as iron-rich candies may provide a palatable, cost-effective, and culturally acceptable solution.Objective: This study aimed to develop iron-enriched candies using natural ingredientsjaggery, beetroot, and orangeand to evaluate their sensory acceptability across different age groups.Methods: Two formulations of iron candy were developed: Sample 1 (orange-rich) and Sample 2 (beetroot-rich), both using jaggery as a base. Thirty participants (10 adolescents, 10 adults, 10 elderly) assessed sensory attributescolour, mouthfeel, texture, appearance, flavour, and overall acceptabilityusing a 9-point hedonic scale. Data were analyzed using descriptive statistics and interpreted in light of relevant studies.Results: Both formulations were well accepted, though preferences varied by age group. Adolescents preferred the orange-rich formulation for its brighter colour and smoother mouthfeel, while adults leaned toward the beetroot-rich version for its distinctive flavour. Elderly participants favored the softer texture of the beetroot-rich candy. Overall acceptability was high across all groups, with mean scores ranging between 6.4 and 7.9.Conclusion: Iron-enriched candies combining jaggery, beetroot, and orange demonstrated good sensory acceptance across age groups. Their development offers a promising, consumer-friendly strategy to address iron deficiency through functional foods.Keywords: Iron deficiency anemia, Functional foods, Sensory evaluation, Jaggery, Beetroot, Orange, Iron candy
Copyright
Copyright © 2025 Dr. Neetu Yadav Neetu Yadav. This is an open access article distributed under the Creative Commons Attribution License.
