Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/326950
Type: Artigo
Title: Effect Of Different Iron Compounds On Rheological And Technological Parameters As Well As Bioaccessibility Of Minerals In Whole Wheat Bread
Author: Rebellato
Ana Paula; Bussi
Jessica; Siqueira Silva
Joyce Grazielle; Greiner
Ralf; Steel
Caroline Joy; Lima Pallone
Juliana Azevedo
Abstract: This study aimed at investigating the effect of iron compounds used in whole wheat flour (WWF) fortification, both on rheological properties of the dough and on bread technological quality. Furthermore, bioaccessibility of iron (Fe), zinc (Zn) and calcium (Ca) in the final breads was determined. Rheolcigical properties (mainly dough development time, stability, mixing tolerance index, resistance to extension and ratio number) of the dough and the technological quality of bread (mainly oven spring and cut opening) Were altered. However, producing roll breads fortified with different iron compounds was still possible. NaFeEDTA (ferric sodium ethylene diamine tetra acetic acid) proved to be the most effective iron compound in the fortification of WWF, since it presented the highest levels of solubility (44.80%) and dialysability (46.14%), followed by microencapsulated ferrous fumarate (FFm). On the other hand, the microencapsulated ferrdus sulfate (FSm) and reduced iron presented the lowest solubility (5.40 and 1830%, respectively) and dialysability (33.12 and 31.79%, respectively). Zn dialysis was positively influenced by NaFeEDTA, FSm, and ferrous fumarate. As for Ca, dialysis was positively influenced by FSm and negatively influenced by FFm. The data indicated that there is a competitive interaction for the absorption of these minerals in whole wheat roll breads, but all studied minerals can be considered bioaccessible. (C) 2017 Elsevier Ltd. All rights reserved.
Subject: Whole Wheat Flour
Roll Bread
Rheological Properties
Minerals
In Vitro Methods
Editor: Elsevier Science BV
Amsterdam
Citation: Food Research International. Elsevier Science Bv, v. 94, p. 65 - 71, 2017.
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2017.01.016
Address: http://www.sciencedirect.com/science/article/pii/S0963996917300261?via%3Dihub
Date Issue: 2017
Appears in Collections:Unicamp - Artigos e Outros Documentos

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