Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources

Carolina Elisa Cagnasso; Amalia Calviño; Laura Beatriz López; Karina Cellerino; Luis Dyner; María Julieta Binaghi; Viviana Rodriguez; Silvina Drago; Rolando Gonzalez; Mirta Eva Valencia

doi:doi:10.11648/j.jfns.20130104.15

Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources

Carolina Elisa Cagnasso, Amalia Calviño, Laura Beatriz López, Karina Cellerino, Luis Dyner, María Julieta Binaghi, Viviana Rodriguez, Silvina Drago, Rolando Gonzalez, Mirta Eva Valencia

Published in Journal of Food and Nutrition Sciences (Volume 1, Issue 4)

Received: 8 October 2013 Published: 30 November 2013

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Abstract

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.

Published in	Journal of Food and Nutrition Sciences (Volume 1, Issue 4)
DOI	10.11648/j.jfns.20130104.15
Page(s)	57-64
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

Extruded Cereals, FeNaEDTA, Iron, Bioaccessibility, Sensory Analysis

References

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APA Style

Carolina Elisa Cagnasso, Amalia Calviño, Laura Beatriz López, Karina Cellerino, Luis Dyner, et al. (2013). Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources. Journal of Food and Nutrition Sciences, 1(4), 57-64. https://doi.org/10.11648/j.jfns.20130104.15

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ACS Style

Carolina Elisa Cagnasso; Amalia Calviño; Laura Beatriz López; Karina Cellerino; Luis Dyner, et al. Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources. J. Food Nutr. Sci. 2013, 1(4), 57-64. doi: 10.11648/j.jfns.20130104.15

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AMA Style

Carolina Elisa Cagnasso, Amalia Calviño, Laura Beatriz López, Karina Cellerino, Luis Dyner, et al. Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources. J Food Nutr Sci. 2013;1(4):57-64. doi: 10.11648/j.jfns.20130104.15

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@article{10.11648/j.jfns.20130104.15,
  author = {Carolina Elisa Cagnasso and Amalia Calviño and Laura Beatriz López and Karina Cellerino and Luis Dyner and María Julieta Binaghi and Viviana Rodriguez and Silvina Drago and Rolando Gonzalez and Mirta Eva Valencia},
  title = {Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {1},
  number = {4},
  pages = {57-64},
  doi = {10.11648/j.jfns.20130104.15},
  url = {https://doi.org/10.11648/j.jfns.20130104.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20130104.15},
  abstract = {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.},
 year = {2013}
}

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TY  - JOUR
T1  - Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources
AU  - Carolina Elisa Cagnasso
AU  - Amalia Calviño
AU  - Laura Beatriz López
AU  - Karina Cellerino
AU  - Luis Dyner
AU  - María Julieta Binaghi
AU  - Viviana Rodriguez
AU  - Silvina Drago
AU  - Rolando Gonzalez
AU  - Mirta Eva Valencia
Y1  - 2013/11/30
PY  - 2013
N1  - https://doi.org/10.11648/j.jfns.20130104.15
DO  - 10.11648/j.jfns.20130104.15
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 57
EP  - 64
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20130104.15
AB  - 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.
VL  - 1
IS  - 4
ER  -

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Author Information

Carolina Elisa Cagnasso

Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina
Amalia Calviño
Laura Beatriz López

Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina
Karina Cellerino

Physiology, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina
Luis Dyner

Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina
María Julieta Binaghi

Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina
Viviana Rodriguez

Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina
Silvina Drago

ITA, Santa Fe, Argentina
Rolando Gonzalez

ITA, Santa Fe, Argentina
Mirta Eva Valencia

Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina

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Carolina Elisa Cagnasso, Amalia Calviño, Laura Beatriz López, Karina Cellerino, Luis Dyner, et al. (2013). Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources. Journal of Food and Nutrition Sciences, 1(4), 57-64. https://doi.org/10.11648/j.jfns.20130104.15

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ACS Style

Carolina Elisa Cagnasso; Amalia Calviño; Laura Beatriz López; Karina Cellerino; Luis Dyner, et al. Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources. J. Food Nutr. Sci. 2013, 1(4), 57-64. doi: 10.11648/j.jfns.20130104.15

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AMA Style

Carolina Elisa Cagnasso, Amalia Calviño, Laura Beatriz López, Karina Cellerino, Luis Dyner, et al. Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources. J Food Nutr Sci. 2013;1(4):57-64. doi: 10.11648/j.jfns.20130104.15

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@article{10.11648/j.jfns.20130104.15,
  author = {Carolina Elisa Cagnasso and Amalia Calviño and Laura Beatriz López and Karina Cellerino and Luis Dyner and María Julieta Binaghi and Viviana Rodriguez and Silvina Drago and Rolando Gonzalez and Mirta Eva Valencia},
  title = {Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {1},
  number = {4},
  pages = {57-64},
  doi = {10.11648/j.jfns.20130104.15},
  url = {https://doi.org/10.11648/j.jfns.20130104.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20130104.15},
  abstract = {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.},
 year = {2013}
}

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TY  - JOUR
T1  - Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources
AU  - Carolina Elisa Cagnasso
AU  - Amalia Calviño
AU  - Laura Beatriz López
AU  - Karina Cellerino
AU  - Luis Dyner
AU  - María Julieta Binaghi
AU  - Viviana Rodriguez
AU  - Silvina Drago
AU  - Rolando Gonzalez
AU  - Mirta Eva Valencia
Y1  - 2013/11/30
PY  - 2013
N1  - https://doi.org/10.11648/j.jfns.20130104.15
DO  - 10.11648/j.jfns.20130104.15
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 57
EP  - 64
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20130104.15
AB  - 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.
VL  - 1
IS  - 4
ER  -

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