Iron bioaccessibility and sensory analysis of extruded cereals fortified with different Fe sources

Autores
Cagnasso, Carolina Elisa; Calviño, Amalia Mirta; Lopez, Laura Beatriz; Cellerino, Karina; Dyner, Luis Marcelo; Binaghi, Maria Julieta; Rodriguez, Viviana; Drago, Silvina Rosa; Gonzalez, Rolando Jose; Valencia, Mirta Eva
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
To increase iron (Fe) intake in Fe deficiency-risk groups the combination of Fe source and food-vehicle must be chosen in order to minimize inhibitory effects of food matrix. Fe dialyzability and sensory properties were tested in six model systems (MS) made with extruded cereals fortified with different Fe sources such as FeNaEDTA, FeSO4 and EDTA/FeSO4 among others and with or without the addition of milk. Proximate composition and phytate content were also evaluated. Results showed that Fe dialyzability from samples fortified with FeNaEDTA was less affected by the presence of inhibitory factors such as phytates and milk. The addition of FeSO4 to the extrudates showed sensory differences. Furthermore, fortification with EDTA/FeSO4 or FeNaEDTA showed no sensory differences compared with unfortified or Feº (elemental iron) fortified matrix, with the advantage of increased iron bioaccessibility.
Fil: Cagnasso, Carolina Elisa. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Calviño, Amalia Mirta. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Lopez, Laura Beatriz. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cellerino, Karina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Dyner, Luis Marcelo. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Binaghi, Maria Julieta. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Rodriguez, Viviana. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Valencia, Mirta Eva. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Materia
Extruded Cereals
Fenaedta
Iron
Bioaccessibility
Sensory Analysis
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/18545
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/18545
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Iron bioaccessibility and sensory analysis of extruded cereals fortified with different Fe sourcesCagnasso, Carolina ElisaCalviño, Amalia MirtaLopez, Laura BeatrizCellerino, KarinaDyner, Luis MarceloBinaghi, Maria JulietaRodriguez, VivianaDrago, Silvina RosaGonzalez, Rolando JoseValencia, Mirta EvaExtruded CerealsFenaedtaIronBioaccessibilitySensory Analysishttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2To increase iron (Fe) intake in Fe deficiency-risk groups the combination of Fe source and food-vehicle must be chosen in order to minimize inhibitory effects of food matrix. Fe dialyzability and sensory properties were tested in six model systems (MS) made with extruded cereals fortified with different Fe sources such as FeNaEDTA, FeSO4 and EDTA/FeSO4 among others and with or without the addition of milk. Proximate composition and phytate content were also evaluated. Results showed that Fe dialyzability from samples fortified with FeNaEDTA was less affected by the presence of inhibitory factors such as phytates and milk. The addition of FeSO4 to the extrudates showed sensory differences. Furthermore, fortification with EDTA/FeSO4 or FeNaEDTA showed no sensory differences compared with unfortified or Feº (elemental iron) fortified matrix, with the advantage of increased iron bioaccessibility.Fil: Cagnasso, Carolina Elisa. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Calviño, Amalia Mirta. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Lopez, Laura Beatriz. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Cellerino, Karina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Dyner, Luis Marcelo. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Binaghi, Maria Julieta. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaFil: Rodriguez, Viviana. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaFil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Valencia, Mirta Eva. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaScience Publishing Group2013-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/18545Cagnasso, Carolina Elisa; Calviño, Amalia Mirta; Lopez, Laura Beatriz; Cellerino, Karina; Dyner, Luis Marcelo; et al.; Iron bioaccessibility and sensory analysis of extruded cereals fortified with different Fe sources; Science Publishing Group; Journal of Food and Nutrition Sciences; 1; 4; 11-2013; 57-642330-7285CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=154&doi=10.11648/j.jfns.20130104.15info:eu-repo/semantics/altIdentifier/doi/10.11648/j.jfns.20130104.15info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:34:51Zoai:ri.conicet.gov.ar:11336/18545instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:34:51.636CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Iron bioaccessibility and sensory analysis of extruded cereals fortified with different Fe sources
title Iron bioaccessibility and sensory analysis of extruded cereals fortified with different Fe sources
spellingShingle Iron bioaccessibility and sensory analysis of extruded cereals fortified with different Fe sources
Cagnasso, Carolina Elisa
Extruded Cereals
Fenaedta
Iron
Bioaccessibility
Sensory Analysis
title_short Iron bioaccessibility and sensory analysis of extruded cereals fortified with different Fe sources
title_full Iron bioaccessibility and sensory analysis of extruded cereals fortified with different Fe sources
title_fullStr Iron bioaccessibility and sensory analysis of extruded cereals fortified with different Fe sources
title_full_unstemmed Iron bioaccessibility and sensory analysis of extruded cereals fortified with different Fe sources
title_sort Iron bioaccessibility and sensory analysis of extruded cereals fortified with different Fe sources
dc.creator.none.fl_str_mv Cagnasso, Carolina Elisa
Calviño, Amalia Mirta
Lopez, Laura Beatriz
Cellerino, Karina
Dyner, Luis Marcelo
Binaghi, Maria Julieta
Rodriguez, Viviana
Drago, Silvina Rosa
Gonzalez, Rolando Jose
Valencia, Mirta Eva
author Cagnasso, Carolina Elisa
author_facet Cagnasso, Carolina Elisa
Calviño, Amalia Mirta
Lopez, Laura Beatriz
Cellerino, Karina
Dyner, Luis Marcelo
Binaghi, Maria Julieta
Rodriguez, Viviana
Drago, Silvina Rosa
Gonzalez, Rolando Jose
Valencia, Mirta Eva
author_role author
author2 Calviño, Amalia Mirta
Lopez, Laura Beatriz
Cellerino, Karina
Dyner, Luis Marcelo
Binaghi, Maria Julieta
Rodriguez, Viviana
Drago, Silvina Rosa
Gonzalez, Rolando Jose
Valencia, Mirta Eva
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Extruded Cereals
Fenaedta
Iron
Bioaccessibility
Sensory Analysis
topic Extruded Cereals
Fenaedta
Iron
Bioaccessibility
Sensory Analysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv To increase iron (Fe) intake in Fe deficiency-risk groups the combination of Fe source and food-vehicle must be chosen in order to minimize inhibitory effects of food matrix. Fe dialyzability and sensory properties were tested in six model systems (MS) made with extruded cereals fortified with different Fe sources such as FeNaEDTA, FeSO4 and EDTA/FeSO4 among others and with or without the addition of milk. Proximate composition and phytate content were also evaluated. Results showed that Fe dialyzability from samples fortified with FeNaEDTA was less affected by the presence of inhibitory factors such as phytates and milk. The addition of FeSO4 to the extrudates showed sensory differences. Furthermore, fortification with EDTA/FeSO4 or FeNaEDTA showed no sensory differences compared with unfortified or Feº (elemental iron) fortified matrix, with the advantage of increased iron bioaccessibility.
Fil: Cagnasso, Carolina Elisa. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Calviño, Amalia Mirta. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Lopez, Laura Beatriz. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cellerino, Karina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Dyner, Luis Marcelo. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Binaghi, Maria Julieta. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Rodriguez, Viviana. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Valencia, Mirta Eva. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
description To increase iron (Fe) intake in Fe deficiency-risk groups the combination of Fe source and food-vehicle must be chosen in order to minimize inhibitory effects of food matrix. Fe dialyzability and sensory properties were tested in six model systems (MS) made with extruded cereals fortified with different Fe sources such as FeNaEDTA, FeSO4 and EDTA/FeSO4 among others and with or without the addition of milk. Proximate composition and phytate content were also evaluated. Results showed that Fe dialyzability from samples fortified with FeNaEDTA was less affected by the presence of inhibitory factors such as phytates and milk. The addition of FeSO4 to the extrudates showed sensory differences. Furthermore, fortification with EDTA/FeSO4 or FeNaEDTA showed no sensory differences compared with unfortified or Feº (elemental iron) fortified matrix, with the advantage of increased iron bioaccessibility.
publishDate 2013
dc.date.none.fl_str_mv 2013-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/18545
Cagnasso, Carolina Elisa; Calviño, Amalia Mirta; Lopez, Laura Beatriz; Cellerino, Karina; Dyner, Luis Marcelo; et al.; Iron bioaccessibility and sensory analysis of extruded cereals fortified with different Fe sources; Science Publishing Group; Journal of Food and Nutrition Sciences; 1; 4; 11-2013; 57-64
2330-7285
CONICET Digital
CONICET
url http://hdl.handle.net/11336/18545
identifier_str_mv Cagnasso, Carolina Elisa; Calviño, Amalia Mirta; Lopez, Laura Beatriz; Cellerino, Karina; Dyner, Luis Marcelo; et al.; Iron bioaccessibility and sensory analysis of extruded cereals fortified with different Fe sources; Science Publishing Group; Journal of Food and Nutrition Sciences; 1; 4; 11-2013; 57-64
2330-7285
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=154&doi=10.11648/j.jfns.20130104.15
info:eu-repo/semantics/altIdentifier/doi/10.11648/j.jfns.20130104.15
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Science Publishing Group
publisher.none.fl_str_mv Science Publishing Group
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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