Journal of Food and Nutrition Sciences

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Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources

Received: 08 October 2013    Accepted:     Published: 30 November 2013
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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.

DOI 10.11648/j.jfns.20130104.15
Published in Journal of Food and Nutrition Sciences (Volume 1, Issue 4, November 2013)
Page(s) 57-64
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Extruded Cereals, FeNaEDTA, Iron, Bioaccessibility, Sensory Analysis

References
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Author Information
  • Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina

  • Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina

  • Physiology, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina

  • Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina

  • Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina

  • Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina

  • ITA, Santa Fe, Argentina

  • ITA, Santa Fe, Argentina

  • Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina

Cite This Article
  • APA Style

    Carolina Elisa Cagnasso, Amalia Calviño, Laura Beatriz López, Karina Cellerino, Luis Dyner, et al. (2013). Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources. Journal of Food and Nutrition Sciences, 1(4), 57-64. https://doi.org/10.11648/j.jfns.20130104.15

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    ACS Style

    Carolina Elisa Cagnasso; Amalia Calviño; Laura Beatriz López; Karina Cellerino; Luis Dyner, et al. Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources. J. Food Nutr. Sci. 2013, 1(4), 57-64. doi: 10.11648/j.jfns.20130104.15

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    AMA Style

    Carolina Elisa Cagnasso, Amalia Calviño, Laura Beatriz López, Karina Cellerino, Luis Dyner, et al. Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources. J Food Nutr Sci. 2013;1(4):57-64. doi: 10.11648/j.jfns.20130104.15

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  • @article{10.11648/j.jfns.20130104.15,
      author = {Carolina Elisa Cagnasso and Amalia Calviño and Laura Beatriz López and Karina Cellerino and Luis Dyner and María Julieta Binaghi and Viviana Rodriguez and Silvina Drago and Rolando Gonzalez and Mirta Eva Valencia},
      title = {Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {1},
      number = {4},
      pages = {57-64},
      doi = {10.11648/j.jfns.20130104.15},
      url = {https://doi.org/10.11648/j.jfns.20130104.15},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.jfns.20130104.15},
      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.},
     year = {2013}
    }
    

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  • TY  - JOUR
    T1  - Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources
    AU  - Carolina Elisa Cagnasso
    AU  - Amalia Calviño
    AU  - Laura Beatriz López
    AU  - Karina Cellerino
    AU  - Luis Dyner
    AU  - María Julieta Binaghi
    AU  - Viviana Rodriguez
    AU  - Silvina Drago
    AU  - Rolando Gonzalez
    AU  - Mirta Eva Valencia
    Y1  - 2013/11/30
    PY  - 2013
    N1  - https://doi.org/10.11648/j.jfns.20130104.15
    DO  - 10.11648/j.jfns.20130104.15
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 57
    EP  - 64
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20130104.15
    AB  - 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.
    VL  - 1
    IS  - 4
    ER  - 

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