Sensory characteristics and iron dialyzability of gluten-free bread fortified with iron |
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Authors: | Alexandra Kiskini Konstantina Argiri Michael Kalogeropoulos Michael Komaitis Athanasios Kostaropoulos Ioanna Mandala Maria Kapsokefalou |
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Affiliation: | 1. Laboratory of Engineering, Processing and Preservation of Foods, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece;2. Laboratory of Food Chemistry and Analysis, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece |
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Abstract: | 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. |
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Keywords: | Iron bioavailability Dialyzability Gluten-free bread Fortification Sensory Celiac disease |
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