Fortification iron and enodgenous zinc bioaccessibility from commercial fortified spaguettis

Authors

  • María Gimena Galán Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET).
  • Emilce Llopart Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Universidad del Centro Educativo Latinoamericano (UCEL), Rosario.
  • Emilia Tissera Universidad del Centro Educativo Latinoamericano (UCEL), Rosario.
  • Anabela Alladio Universidad del Centro Educativo Latinoamericano (UCEL), Rosario.
  • Silvina R Drago Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET).

DOI:

https://doi.org/10.14306/renhyd.18.2.53

Keywords:

Fortified food, Cooking, Nutritive Value, Mineral bioaccessibility, Potential supply

Abstract

Introduction: The aims were to assess the bioaccessibility and Potential Supply (PS) of Fe and Zn from Commercial Fortified Spaghettis (CFS), and the relationship between cooking time and losses of solids, Fe and Zn of these samples.

Material and Methods: Four samples of different trades were analyzed. Solid, Fe, and Zn losses were evaluated at to cooking times (optimum cooking time and optimum time plus 10 min overcooking). Fe and Zn bioaccessibility was estimated through mineral dialyzability. Potential Supply (PS) was determined as the product of mineral concentration and dialyzability.

Results: Solids losses were lower than 7%, still with overcooking. Three of the four fortified samples did not meet the declared values of Fe content. There were high losses of Fe and Zn during cooking, which increased when extended cooking time (from 43.7% to 64.7% for Fe, and from 7.7% to 15.2% for Zn). Fe losses (fortification mineral), being greater than Zn (endogenous mineral). Fe and Zn bioaccessibility were very low (0.82±0.27% and 0.90±0.45%, respectively) and the PS of 80 g portion of CFS only cover approximately 0.65% and 0.71% of Fe and Zn requirements, respectively.

Conclusions: The results show that the fortification of spaghetti makes little contribution to meet the requirements of the analyzed minerals.

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Published

2014-03-17

How to Cite

Galán, M. G., Llopart, E., Tissera, E., Alladio, A., & Drago, S. R. (2014). Fortification iron and enodgenous zinc bioaccessibility from commercial fortified spaguettis. Spanish Journal of Human Nutrition and Dietetics, 18(2), 74–80. https://doi.org/10.14306/renhyd.18.2.53

Issue

Vol. 18 No. 2 (2014): Spanish Journal of Human Nutrition and Dietetics

Section

Research articles