[Effect of technological processes and supplementation on the mineral content and iron availability in vitro in vegetable mixtures].
Iron, calcium, zinc and phytic acid contents in vegetable blends from wheat, corn and soy were determined. Wheat and corn substitution with soy in compound products, gave an important amount of iron and calcium to the blends, while the initial content of phytic acid in wheat and corn was not significantly modified. Dehulling and enzymatic inactivation technological processes denoted a rather low influence on soy mineral content. In a similar way, the extrusion-cooking process did not affect appreciably the soluble iron content in blends. Soy incorporation greatly decreased in vitro iron availability in vegetable blends, while fortification with mineral blends slightly interfered, decreasing iron availability with regard to iron-fortified vegetable blends.
Armada de Romano
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M
Instituto de Investigaciones para la Industria Química (INIQUI), Universidad Nacional de Salta, Argentina.
Adamo
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C
D002118:Calcium / Q000032:analysis*; D005524:Food Technology; D005527:Food, Fortified; D066298:In Vitro Techniques; D007501:Iron / Q000032:analysis*; D010833:Phytic Acid / Q000032:analysis*; D013025:Glycine max; D014908:Triticum; D003313:Zea mays
D010833:Phytic Acid; D007501:Iron; D002118:Calcium
Efecto de los procesos tecnológicos y de la fortificacion sobre el contenido de minerales y hierro disponible in vitro én mezclas vegetales.