Soybean Hulls as an Iron Source for Bread Enrichment |
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Authors: | CATHERINE D JOHNSON MARTIN F BERRY CONNIE M WEAVER |
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Affiliation: | Authors Johnson, Berry, and Weaver are affiliated with the Dept. of Foods &Nutrition, Purdue Univ., West Lafayette, IN 47906. |
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Abstract: | Soybean hulls, a concentrated source of iron, may have potential as a source of iron fortification in baked products. Retention of 59Fe in rats from white bread containing intrinsically labeled soybean hulls did not differ significantly (p<0.05) from extrinsically labeled white bread fortified with bakery grade ferrous sulfate (70.4 and 63.1%, respectively). Physical and sensory evaluations of bread containing up to 5% soybean hulls did not differ from white bread in loaf volume, cross-sectional area, tenderness or overall acceptance. These results suggest that soybean hulls are a good source of available iron and may be added to bakery products without deleterious effects in baking performance and sensory acceptability. |
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