Effect of different iron compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread

Rebellato, Ana Paula; Bussi, Jéssica; Silva, Joyce Grazielle Siqueira; Greiner, Ralf; Steel, Caroline Joy; Pallone, Juliana Azevedo Lima

doi:10.1016/j.foodres.2017.01.016

Cited by 20 publications

(12 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This behavior indicates the fact that dough becomes stronger when OF and FE are incorporated in wheat flour dough. Probably iron salt favors protein aggregation through hydrophobic interactions, leading to more stable dough, similar results being also obtained by Akhtar et al () and Rebellato et al () for dough samples in which different levels of iron salts were incorporated. From the oligofructose effect point of view on dough stability, a significant increase ( p < 0.01) was observed, this result being in agreement with those obtained by Rosell et al (), Karolini‐Skaradzińska, Bihuniak, Piotrowska, and Wdowik (), Meyer and Peters (), Salinas, Zuleta, Ronayne, and Puppo ().…”

Section: Resultssupporting

confidence: 83%

“…These properties allow us to understand dough behavior during mixing, pasting, and fermentation process, and therefore, help us to control the technological process and to predict the final products’ quality (Amjid et al, ). Although some studies were made on the effect of oligofructose (Rosell, Santos, & Collar, ; Rubel et al, ) or different iron salts (Akhtar et al, ; Rebellato et al, ) on dough rheological properties, to our knowledge no study has been made on the combined effect of iron–oligofructose forumulation on dough rheological properties. Therefore, in this study we tried to analyze the effect of iron–oligofructose system on dough rheological properties and to optimize a formulation of the oligofructose and added iron salt using response surface methodology (RSM).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

Codină

Dabija

Stroe

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

The aim of this study was to optimize the iron (FE) and oligofructose (OF) content in order to obtain wheat flour dough with the best rheological properties using response surface methodology (RSM). The dough rheological properties were analyzed using the Farinograph, Alveograph, Amylograph, Falling Number, and Rheofermentometer devices. The levels used for oligofructose variable (OF) were between 2.5 and 10% and for iron ions from lactate salt (FE) were between 3 and 5 mg/100 g wheat flour. Of the two independent variables used, the OF had the most significant effect on dough rheological properties, on all viscometric and fermentation properties having in view that p < 0.01. Water absorption, dough tenacity, extensibility, falling number, temperature at peak viscosity significantly decreased with the increased level of OF (p < 0.01) and FE (p < 0.05) addition. The best formulation obtained was of 3.67 g/100 g OF and 3.45 mg/100 g FE addition. Practical applications The addition of iron salt and oligofructose, a prebiotic in wheat flour, facilitates obtaining bread with functional properties, which may prevent anemia and other diseases. Also, the use of oligofructose in combination with iron salt in food formulation improves iron bioavailability, a fact that helps us combat iron deficiency. In order to obtain high quality bread it is necessary to know dough rheological properties. This study provides essential information for the bread making producers due to the fact that it explains the significant changes that may occur in the dough during mixing, pasting and fermentation process as a result of iron and oligofructose addition. An optimum combination was also provided for iron–oligofructose formulation using RSM in order to obtain the best dough rheological properties.

show abstract

Section: Resultssupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

Codină

Dabija

Stroe

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…En cuanto al porcentaje de cobertura diario de los requerimientos para los tres minerales para las diferentes poblaciones estudiadas se observa que es muy variable. gluten y los elaborados con harina de trigo, ya que ésta no se encuentra enriquecida con estos minerales y al igual que las harinas libres de gluten, la harina de trigo no posee los tegumentos externos 32,33 . En estudios realizados en otros países se evaluaron también bizcochuelos y budines libres de gluten y los contenidos de Fe, Ca y Zn también fueron bajos; 0,1-1,3mg/100g para Fe; 17-40mg/100g para Ca y 0,2-1,0mg/100g para Zn 25 .…”

Section: Discussionunclassified

Bioaccesibilidad de minerales en alimentos elaborados con premezclas comerciales libres de gluten

Binaghi¹,

Dyner²,

López³

2019

Rev Esp Nutr Hum Diet

View full text Add to dashboard Cite

Introducción: En Argentina la enfermedad celíaca tiene una prevalencia de 1% a 2%. El único tratamiento efectivo para esta patología es una dieta permanente libre de gluten. La misma puede conducir a posibles deficiencias de algunos nutrientes. El objetivo del presente trabajo fue determinar la bioaccesibilidad de hierro, calcio y zinc, en alimentos libres de gluten elaborados con premezclas comerciales disponibles en el mercado argentino. Material y Métodos:Se analizaron 12 alimentos elaborados con 9 premezclas diferentes. Se analizaron productos de repostería (budín y bizcochuelo), panes y pizzas. Se determinó el contenido total de hierro, calcio y zinc por espectrometría de absorción atómica y la dializabilidad (D%) por un método in vitro que simula las condiciones gastrointestinales. El aporte potencial (AP) se calculó en base al contenido total cada mineral y su dializabilidad. Como el AP representa el mineral disponible para la absorción, se comparó con los valores de requerimientos mínimos (R).Resultados: El contenido de hierro en las muestras varió entre 0,4-2,5mg/100g; el de calcio entre 22-167mg/100g y el de zinc 0,13-1,93mg/100g. En el caso de la D% se obtuvieron los siguientes valores: D%Fe: 11,8-20,1%; D%Ca: 15,6-28,9% y D%Zn: 8,1-15,7%. Respecto al porcentaje de cobertura de los requerimientos diarios con una porción de los alimentos estudiados se observó que hay una gran variación dependiendo del alimento y del grupo etario estudiado. Conclusiones:El contenido y la cantidad de minerales disponibles de los alimentos libres de gluten analizados son relativamente bajos.Introduction: Celiac disease has prevalence between 1% and 2% in Argentina. The only effective treatment for this pathology is a permanent gluten-free diet. This can lead to possible nutrient deficiencies. The objective of the present work was to determine the bioaccessibility of iron, calcium and zinc, in gluten-free foods prepared with commercial premixes available in the Argentinean market.Material and Methods: 12 foods prepared with 9 different premixes were analyzed: Pastry products (pudding and cake), breads and pizzas were analyzed. The total content of iron, calcium and zinc was determined by atomic absorption spectrometry and dialyzability (D%) by an in vitro method that simulates gastrointestinal conditions. The potential contribution (PA) was calculated based on its total content and dialyzability. Since the PA represents the mineral available for absorption, this data was compared with the minimum requirement (R) values. Results:The iron content in the samples varied between 0.4-2.5mg/100g; calcium between 22-167mg/100g and zinc 0.13-1.93mg/100g. In the case of D%, the following values were obtained: . Regarding the percentage of coverage of the daily requirements with a portion of the foods studied, we could observe that there was a great variation depending on the food and the age group studied. Conclusions:The content and amount of minerals available from the gluten-free foods analyzed are relatively low. Celiac Disease;D...

show abstract

“…Globally the effort to begin fortifying wheat flour was launched during the 1940s as a way to improve the health of populations (Bishai & Nalubola, 2002). Wheat flour has been fortified with different micronutrients such as iron, folic acid, B-complex vitamins, vitamin A, D and C, zinc, calcium among others, in different parts of the world (Akhtar et al, 2011;FFI, 2019bFFI, , 2019cJohnson et al, 2004;Jungjohann et al, 2015;Marks et al, 2018;Pacho et al, 2015;Peña-Rosas et al, 2014;Rebellato et al, 2017;Serdula, 2010b;WHO, 2009). For example, pasta made with white wheat flour, enriched with Oreochromis niloticus L. (high levels of essential amino acids and polyunsaturated fatty acids) flour, improves the nutritional composition of the pasta without compromising its sensorial quality (Monteiro et al, 2019).…”

Section: Wheat Flourmentioning

confidence: 99%

Flour fortification for nutritional and health improvement: A review

Cardoso

Fernandes

Gonzaléz-Paramás

et al. 2019

Food Research International

View full text Add to dashboard Cite

Deficiencies of micronutrients, essentially vitamins and minerals, have mainly cause several illnesses, especially in children and women worldwide. Governments and world organizations have focused great efforts to address these shortcomings and improve the health of the populations. This malnutrition can be combated by fortifying basic foods that are consumed daily. Thus, flours, especially wheat, maize and rice, are a popular and common food in the world's populations diet and are gaining considerable attention as a suitable vehicle for micronutrient fortification. There are some studies that show the effectiveness of flour fortification in combating micronutrient deficiencies and several diseases and the flour fortification strategies are directed to meet nutritional and health needs of the populations. The main points discussed in this review are food fortification, with great focus in flour fortification, health benefits, and legislative issues. This review also highlights multifaceted issues related to flour fortification to meet nutritional needs and to improve the health of vulnerable populations.

show abstract

Effect of different iron compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread

Cited by 20 publications

References 34 publications

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

Bioaccesibilidad de minerales en alimentos elaborados con premezclas comerciales libres de gluten

Flour fortification for nutritional and health improvement: A review

Contact Info

Product

Resources

About