Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources
Journal of Food and Nutrition Sciences
Volume 1, Issue 4, November 2013, Pages: 57-64
Received: Oct. 8, 2013; Published: Nov. 30, 2013
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Authors
Carolina Elisa Cagnasso, Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina
Amalia Calviño, Physiology, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina
Laura Beatriz López, Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina
Karina Cellerino, Physiology, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina
Luis Dyner, Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina
María Julieta Binaghi, Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina
Viviana Rodriguez, Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina
Silvina Drago, ITA, Santa Fe, Argentina
Rolando Gonzalez, ITA, Santa Fe, Argentina
Mirta Eva Valencia, Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina
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Abstract
To increase iron (Fe) intake in Fe deficiency-risk groups the combination of Fe source and food-vehicle must be chosen in order to minimize inhibitory effects of food matrix. Fe dialyzability and sensory properties were tested in six model systems (MS) made with extruded cereals fortified with different Fe sources such as FeNaEDTA, FeSO4 and EDTA/FeSO4 among others and with or without the addition of milk. Proximate composition and phytate content were also evaluated. Results showed that Fe dialyzability from samples fortified with FeNaEDTA was less affected by the presence of inhibitory factors such as phytates and milk. The addition of FeSO4 to the extrudates showed sensory differences. Furthermore, fortification with EDTA/FeSO4 or FeNaEDTA showed no sensory differences compared with unfortified or Feº (elemental iron) fortified matrix, with the advantage of increased iron bioaccessibility.
Keywords
Extruded Cereals, FeNaEDTA, Iron, Bioaccessibility, Sensory Analysis
To cite this article
Carolina Elisa Cagnasso, Amalia Calviño, Laura Beatriz López, Karina Cellerino, Luis Dyner, María Julieta Binaghi, Viviana Rodriguez, Silvina Drago, Rolando Gonzalez, Mirta Eva Valencia, Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources, Journal of Food and Nutrition Sciences. Vol. 1, No. 4, 2013, pp. 57-64. doi: 10.11648/j.jfns.20130104.15
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