Physico-chemical quality and homogeneity of folic acid and iron in enriched flour using principal component analysis.
The aim of the present work was to determine parameters of the corn and wheat flour matrix, such as protein, lipid, moisture, ash and carbohydrates, folic acid and iron contents. Three principal components explained 91% of the total variance. Wheat flours were characterized by high protein and moisture content. On the other hand, the corn flours had the greater carbohydrates, lipids and folic acid levels. The concentrations of folic acid were lower than the issued value for wheat flours. Nevertheless, corn flours presented extremely high values. The iron concentration was higher than that recommended in Brazilian legislation. Poor homogenization of folic acid and iron was observed in enriched flours. This study could be useful to help the governmental authorities in the enriched food programs evaluation.
Soeiro
Bruno T
BT
CEATEC, Faculty of Chemistry, PUC-Campinas, Campinas, SP, Brazil.
Boen
Thaís R
TR
Wagner
Roger
R
Lima-Pallone
Juliana A
JA
D018798:Anemia, Iron-Deficiency / Q000517:prevention & control; D001938:Brazil; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005433:Flour / Q000032:analysis*; D005492:Folic Acid / Q000032:analysis*; D005527:Food, Fortified / Q000032:analysis* / Q000592:standards / Q000706:statistics & numerical data; D006801:Humans; D019266:Iron, Dietary / Q000032:analysis*; D009436:Neural Tube Defects / Q000517:prevention & control; D018673:Nutrition Policy; D025341:Principal Component Analysis; D011786:Quality Control; D015203:Reproducibility of Results; D014908:Triticum / Q000737:chemistry; D014867:Water / Q000032:analysis; D003313:Zea mays / Q000737:chemistry
D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D019266:Iron, Dietary; D014867:Water; D005492:Folic Acid