摘要：In this paper are presented the results of performed researches for achievement of two fruit-based concentrated products (apricots, plums) fortified with iron. As fortification agents, they were used ferrous sulfate, ferrous lactate and ferrous gluconate, and the fortification levels were 4 mg/100 g end product and 6.5 mg/100 g end product, respectively. Increasing of iron bio-availability in the human body and, in the same time, assurance of an optimal acidity of fruit-based concentrated products had be done by adding of ascorbic acid in their composition. Fruit-based concentrated products fortified with iron were analysed from sensorial, biochemical and microbiological point of views. The used fortification agents do not modify product sensorial characteristics (appearance, colour, taste and smell), in comparison with control sample (jams non-fortified with iron).
