Iron, Zinc and Calcium dialyzability from extruded product based on whole grain amaranth (A. caudatus and A. cruentus) and amaranth / Zea mays blends

Autores
Galan, Maria Gimena; Drago, Silvina Rosa; Armada, Margarita; Gonzalez José, Rolando
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Amaranth is a Native American grain appreciated for its high nutritional properties including high mineral content. The aim of this study was to evaluate the availability of Fe, Zn and Ca from extruded products made with two varieties of amaranth and their mixtures with maize at two levels of replacement. Mineral availability was estimated using dialyzability method. The contents of Fe (64.0–84.0 mg/kg), Ca (1977.5–2348.8 mg/kg) and Zn (30.0–32.1 mg/kg) were higher in amaranth than in maize products (6.2, 19.1, 9.7 mg/kg, respectively). Mineral availability was in the range of (2.0–3.6%), (3.3–11.1%) and (1.6–11.4%) for Fe, Ca and Zn, respectively. Extruded amaranth and amaranth/maize products provide higher amount of Fe and Ca than extruded maize. Extruded amaranth products and amaranth addition to maize could be an interesting way to increase nutritional value of extruded products.
Fil: Galan, Maria Gimena. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe; Argentina
Fil: Armada, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); Argentina
Fil: Gonzalez José, Rolando. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Materia
Amaranth
Dialyzability
Extrusion
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/6419
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/6419
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Iron, Zinc and Calcium dialyzability from extruded product based on whole grain amaranth (A. caudatus and A. cruentus) and amaranth / Zea mays blendsGalan, Maria GimenaDrago, Silvina RosaArmada, MargaritaGonzalez José, RolandoAmaranthDialyzabilityExtrusionhttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Amaranth is a Native American grain appreciated for its high nutritional properties including high mineral content. The aim of this study was to evaluate the availability of Fe, Zn and Ca from extruded products made with two varieties of amaranth and their mixtures with maize at two levels of replacement. Mineral availability was estimated using dialyzability method. The contents of Fe (64.0–84.0 mg/kg), Ca (1977.5–2348.8 mg/kg) and Zn (30.0–32.1 mg/kg) were higher in amaranth than in maize products (6.2, 19.1, 9.7 mg/kg, respectively). Mineral availability was in the range of (2.0–3.6%), (3.3–11.1%) and (1.6–11.4%) for Fe, Ca and Zn, respectively. Extruded amaranth and amaranth/maize products provide higher amount of Fe and Ca than extruded maize. Extruded amaranth products and amaranth addition to maize could be an interesting way to increase nutritional value of extruded products.Fil: Galan, Maria Gimena. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe; ArgentinaFil: Armada, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); ArgentinaFil: Gonzalez José, Rolando. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaTaylor & Francis2013-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/6419Galan, Maria Gimena; Drago, Silvina Rosa; Armada, Margarita; Gonzalez José, Rolando; Iron, Zinc and Calcium dialyzability from extruded product based on whole grain amaranth (A. caudatus and A. cruentus) and amaranth / Zea mays blends; Taylor & Francis; International Journal of Food Sciences and Nutrition; 64; 4; 6-2013; 502-5070963-7486enginfo:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.3109/09637486.2012.753038info:eu-repo/semantics/altIdentifier/doi/10.3109/09637486.2012.753038info:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:52:31Zoai:ri.conicet.gov.ar:11336/6419instacron: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:34982025-10-15 14:52:31.318CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Iron, Zinc and Calcium dialyzability from extruded product based on whole grain amaranth (A. caudatus and A. cruentus) and amaranth / Zea mays blends
title Iron, Zinc and Calcium dialyzability from extruded product based on whole grain amaranth (A. caudatus and A. cruentus) and amaranth / Zea mays blends
spellingShingle Iron, Zinc and Calcium dialyzability from extruded product based on whole grain amaranth (A. caudatus and A. cruentus) and amaranth / Zea mays blends
Galan, Maria Gimena
Amaranth
Dialyzability
Extrusion
title_short Iron, Zinc and Calcium dialyzability from extruded product based on whole grain amaranth (A. caudatus and A. cruentus) and amaranth / Zea mays blends
title_full Iron, Zinc and Calcium dialyzability from extruded product based on whole grain amaranth (A. caudatus and A. cruentus) and amaranth / Zea mays blends
title_fullStr Iron, Zinc and Calcium dialyzability from extruded product based on whole grain amaranth (A. caudatus and A. cruentus) and amaranth / Zea mays blends
title_full_unstemmed Iron, Zinc and Calcium dialyzability from extruded product based on whole grain amaranth (A. caudatus and A. cruentus) and amaranth / Zea mays blends
title_sort Iron, Zinc and Calcium dialyzability from extruded product based on whole grain amaranth (A. caudatus and A. cruentus) and amaranth / Zea mays blends
dc.creator.none.fl_str_mv Galan, Maria Gimena
Drago, Silvina Rosa
Armada, Margarita
Gonzalez José, Rolando
author Galan, Maria Gimena
author_facet Galan, Maria Gimena
Drago, Silvina Rosa
Armada, Margarita
Gonzalez José, Rolando
author_role author
author2 Drago, Silvina Rosa
Armada, Margarita
Gonzalez José, Rolando
author2_role author
author
author
dc.subject.none.fl_str_mv Amaranth
Dialyzability
Extrusion
topic Amaranth
Dialyzability
Extrusion
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Amaranth is a Native American grain appreciated for its high nutritional properties including high mineral content. The aim of this study was to evaluate the availability of Fe, Zn and Ca from extruded products made with two varieties of amaranth and their mixtures with maize at two levels of replacement. Mineral availability was estimated using dialyzability method. The contents of Fe (64.0–84.0 mg/kg), Ca (1977.5–2348.8 mg/kg) and Zn (30.0–32.1 mg/kg) were higher in amaranth than in maize products (6.2, 19.1, 9.7 mg/kg, respectively). Mineral availability was in the range of (2.0–3.6%), (3.3–11.1%) and (1.6–11.4%) for Fe, Ca and Zn, respectively. Extruded amaranth and amaranth/maize products provide higher amount of Fe and Ca than extruded maize. Extruded amaranth products and amaranth addition to maize could be an interesting way to increase nutritional value of extruded products.
Fil: Galan, Maria Gimena. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe; Argentina
Fil: Armada, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación para la Industria Química (i); Argentina
Fil: Gonzalez José, Rolando. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
description Amaranth is a Native American grain appreciated for its high nutritional properties including high mineral content. The aim of this study was to evaluate the availability of Fe, Zn and Ca from extruded products made with two varieties of amaranth and their mixtures with maize at two levels of replacement. Mineral availability was estimated using dialyzability method. The contents of Fe (64.0–84.0 mg/kg), Ca (1977.5–2348.8 mg/kg) and Zn (30.0–32.1 mg/kg) were higher in amaranth than in maize products (6.2, 19.1, 9.7 mg/kg, respectively). Mineral availability was in the range of (2.0–3.6%), (3.3–11.1%) and (1.6–11.4%) for Fe, Ca and Zn, respectively. Extruded amaranth and amaranth/maize products provide higher amount of Fe and Ca than extruded maize. Extruded amaranth products and amaranth addition to maize could be an interesting way to increase nutritional value of extruded products.
publishDate 2013
dc.date.none.fl_str_mv 2013-06
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/11336/6419
Galan, Maria Gimena; Drago, Silvina Rosa; Armada, Margarita; Gonzalez José, Rolando; Iron, Zinc and Calcium dialyzability from extruded product based on whole grain amaranth (A. caudatus and A. cruentus) and amaranth / Zea mays blends; Taylor & Francis; International Journal of Food Sciences and Nutrition; 64; 4; 6-2013; 502-507
0963-7486
url http://hdl.handle.net/11336/6419
identifier_str_mv Galan, Maria Gimena; Drago, Silvina Rosa; Armada, Margarita; Gonzalez José, Rolando; Iron, Zinc and Calcium dialyzability from extruded product based on whole grain amaranth (A. caudatus and A. cruentus) and amaranth / Zea mays blends; Taylor & Francis; International Journal of Food Sciences and Nutrition; 64; 4; 6-2013; 502-507
0963-7486
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.3109/09637486.2012.753038
info:eu-repo/semantics/altIdentifier/doi/10.3109/09637486.2012.753038
info:eu-repo/semantics/altIdentifier/doi/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
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 13.216834

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