کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1191753 963580 2007 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Sensory characteristics and iron dialyzability of gluten-free bread fortified with iron
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Sensory characteristics and iron dialyzability of gluten-free bread fortified with iron
چکیده انگلیسی

The objectives of the present study were (a) to produce gluten-free bread, fortified with iron (GFB-Fe), using selected iron compounds (ferric pyrophosphate, ferric pyrophosphate with emulsifiers, NaFeEDTA, electrolytic iron, ferrous gluconate, ferrous lactate and ferrous sulphate) (b) to test sensory characteristics of the GFB-Fe (feel-mouth texture, crumb colour, aroma and taste) (c) to compare iron dialyzability of various iron compounds in GFB-Fe. The most acceptable products were those fortified with ferric pyrophosphate with emulsifiers and ferric pyrophosphate. Ferrous dialyzable iron (ferrous iron with molecular weight lower than 8000 Da, an index for prediction of iron bioavailability) was measured under simulated gastrointestinal conditions. Ferrous dialyzable iron in GFB-Fe fortified with ferric pyrophosphate with emulsifiers, NaFeEDTA, ferrous bis-glycinate, ferrous gluconate or ferrous sulphate was higher than that in GFB-Fe fortified with electrolytic iron, ferrous lactate or ferric pyrophosphate (P < 0.05). These results are promising for the development of GFB-Fe products in the future.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 102, Issue 1, 2007, Pages 309–316
نویسندگان
, , , , , , ,