Özet:

Iron deficiency and iron deficiency anemia is a nutritional problem affecting many people globally. In this study, widely consumed and easily accessible whole wheat flour breadsticks were enriched by 30% with red meat powder which is a high iron and protein source. Chemical analysis results showed that the enriched group had higher ash (4.26±0.49%) and protein (35.94±1.65%) contents than the control. The moisture contents of the products were found to be 2.43% and 16.03% in the control and the samples containing meat powder, respectively. İn vitro pre-digestion and post-digestion iron content was determined by applying INFOGEST protocol and bioaccessible iron content was calculated as 56.84±0.42% and the enriched group showed a significant increase compared to the control (10.20±0.15%). The unique color of red meat affected the L*, a*, b* values of the samples and the total color change was calculated as 11.46. It was observed that the high amount of meat powder used decreased the fracturability of the samples and increased the elasticity, which resulted in a decrease in the distance required for breakage. In the sensory panel where the samples were evaluated by the panelists in terms of appearance, color, flavor, texture and general taste, the control group was found superior to the group containing meat powder in terms of all properties. In this study, cereal products, which form the basis of daily nutrition, and red meat with high iron and protein content were combined and transformed into an easily accessible and widely consumed cereal-based snack form. In this aspect, whole wheat flour breadsticks with high protein content, enriched with iron and increased iron bioaccessibility were obtained within the scope of the study. However, it is thought that improvements in physical and sensory properties that affect consumer preference would be beneficial.