HOME > EDICIONES > Año 2007, Volumen 57 - Número 1
Trabajos de Investigación
Composición y aporte potencial de hierro, calcio y zinc de panes y fideos elaborados con harinas de trigo y amaranto
Dyner Luis, Drago Silvina R., Piñeiro Adriana, Sánchez Hugo, González Rolando, Villaamil Edda, Valencia Mirta E.
Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Argentina. Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral, Santa Fe, Argentina
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SUMMARY
Composition and potential contribution of iron, calcium and zinc of bread and pasta made with wheat and amaranth flours
Amaranth, a traditional american crop that is nowadays given renewed importance, has good food potential value. The minerals contributed by the grain are quantitatively important. However, as the flour is obtained by total grinding of the grain, this process leads to the presence of anti-nutritional components, such as fitates, and therefore, the evaluation of the actual availability of the minerals of nutritional interest becomes necessary. The process of bread fermentation, plus the addition of fitases and enhancers of mineral availability such as citric and ascorbic acid, might improve mineral bioavailability. The objective of this work was to assess protein, ash, lipids and total dietary fiber content and evaluate the concentration and dialyzability of Fe, Zn and Ca (as mineral bioavailability indicator) in bread and pasta 100% wheat, and bread and pasta obtained by replacing 20% wheat flour (WF) with whole amaranth flour (WAF). Ascorbic acid (AA), citric acid (CA) and fitase were used as mineral bioavailability enhancers. The potential contribution of each mineral (PC) was calculated as each mineral concentration times its dialyzability. In 80:20 bread an increase of total dietary fiber and minerals, compared to 100% wheat products was observed. A maximum FePC in 80:20 bread was obtained with CA and fitase (0.55mg%). In pasta, the maximum effect was observed with CA (0.07 mg%). The CaPC was maximum in 80:20 pasta with CA (16.72 mg%). The greatest ZnPC was found in 80:20 bread with CA and fitase (0.40 mg%). The introduction of the WAF in fermented baked products with addition of CA and fitase allows to obtain nutritional advantages.
Key words: Amaranth, mineral dialyzability, iron, calcium, zinc.
Recibido: 04/08/2006
Aceptado: 05/03/2007
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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