Enrichment of cereal-based snack bars with microencapsulated iron by different methods and determination of bioaccessibility

In this study, it was aimed that add the encapsulated iron obtained by two different method (ionic gelation and emulsification) to whole wheat flour snacks and determine the iron bioaccessibility in products with in vitro digestion model. First of all, ferrous sulphate were encapsulated and SEM images were analyzed to better understand of microstructure. In the second stage, wheat flour was enriched with ferrous sulfate and capsulated ferrous sulfate and used for the breadstick production. Within the scope of the study, moisture, ash, protein analyses were conducted to obtain information of snacks chemical composition; and no significant differences were found between the groups. Samples were also compared in terms of physical and sensory parameters that affect consumer choice. Addition of capsulated or noncapsulated iron did not cause on baking loss, yield and textural properties. Although an increasing a *, b * values and darkness in fortified groups as a result of color analyses, this result did not affect the sensory analyses performed by panelists; all groups were rated similar to the control group. Samples were digested by in vitro static digestion model based on simulating human digestion system. The maximum post-digestion iron amount was found in the emulsification method. However, no significant difference was found between the two capsule methods in terms of bioaccessibility; and it was found to be 29.09% in emulsification and 21.81% in ionic gelation method. In the case of ferrous sulphate was added directly, BA% was found to be 20.34±8.89%. Findings show that while ironcontent and accessibility are increased, rheologically undesirable side effects not occur in the final product. It is thought that it may be possible to increase iron bioavailability and/or bioaccessibility at advanced levels by optimization studies of chemical methods with less equipment knowledge and low cost compared to physical capsulation methods.