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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authoremailjpallone@unicamp.brpt_BR
dc.typeArtigopt_BR
dc.titleMineral Bioaccessibility In French Breads Fortified With Different Forms Iron And Its Effects On Rheological And Technological Parametersen
dc.contributor.authorRebellatopt_BR
dc.contributor.authorAna Paula; Limapt_BR
dc.contributor.authorJessica Castro; Siqueira Silvapt_BR
dc.contributor.authorJoyce Grazielle; Steelpt_BR
dc.contributor.authorCaroline Joy; Lima Pallonept_BR
dc.contributor.authorJuliana Azevedopt_BR
unicamp.authorLima Pallone, Juliana Azevedo] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Monteiro Lobato St 80, BR-13083862 Campinas, SP, Brazilpt_BR
unicamp.author[Steel, Caroline Joy] Univ Estadual Campinas, Fac Food Engn, Dept Food Technol, BR-13083862 Campinas, Brazilpt_BR
unicamp.author.external[Rebellato, Ana Paulapt_BR
unicamp.author.externalLima, Jessica Castropt_BR
unicamp.author.externalSiqueira Silva, Joyce Graziellept_BR
dc.subjectWheat Flouren
dc.subjectQualityen
dc.subjectIn Vitro Methodsen
dc.subjectMineralsen
dc.description.abstractThe present study investigated the effect of different forms of Fe used in the fortification of wheat flour on the rheological characteristics of flour and technological quality of French breads and the bioaccessibility of added Fe, Zn and Ca naturally occurring by in vitro assay. The results demonstrated that the wheat flour was suitable for use in bakery products; however, the farinograph and extensograph parameters were affected by different forms of Fe, which also changed the technological quality of breads, with no negative impacts on bread making. The NaFeEDTA and SF microencapsulated proved to be the most effective's forms of iron, due to its higher dialyzed Fe content. Zinc bioaccessibility is not high, thus the NaFeEDTA contributed positively for the absorption of this mineral. In contrast, a high bioaccessibility of calcium was observed, which was not affected by the majority forms of iron. Additionally, Fe, Ca and Zn naturally occurring also presented high bioacessibility. Thus, French bread made with flour fortified with iron can contribute to demand and supply of minerals, and the form of Fe used can affect not only Fe bioaccessibility, but also Zn, leading to changes in the rheological properties of wheat flour and technological quality. (C) 2017 Elsevier Ltd. All rights reserved.en
dc.relation.ispartofJournal of Cereal Sciencept_BR
dc.publisherAcademic Press Ltd- Elsevier Science Ltdpt_BR
dc.publisherLondonpt_BR
dc.date.issued2017pt_BR
dc.date.monthofcirculationmarpt_BR
dc.identifier.citationJournal Of Cereal Science. Academic Press Ltd- Elsevier Science Ltd, v. 74, p. 56 - 63, 2017.pt_BR
dc.language.isoEnglishpt_BR
dc.description.volume74pt_BR
dc.description.firstpage56pt_BR
dc.description.lastpage63pt_BR
dc.rightsfechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0733-5210pt_BR
dc.identifier.eissn1095-9963pt_BR
dc.identifier.wosidWOS:000399267000008pt_BR
dc.identifier.doi10.1016/j.jcs.2017.01.020pt_BR
dc.identifier.urlhttp://www.sciencedirect.com/science/article/pii/S0733521017301005pt_BR
dc.date.available2017-11-13T13:57:39Z-
dc.date.accessioned2017-11-13T13:57:39Z-
dc.description.provenanceMade available in DSpace on 2017-11-13T13:57:39Z (GMT). No. of bitstreams: 1 000399267000008.pdf: 277472 bytes, checksum: 0013b8166f0d456795d4acf2d1130130 (MD5) Previous issue date: 2017en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/330066-
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