Sensory characteristics and iron dialyzability of gluten-free bread fortified with iron

dc.contributor.author	Kiskini, A	en
dc.contributor.author	Argiri, K	en
dc.contributor.author	Kalogeropoulos, M	en
dc.contributor.author	Komaitis, M	en
dc.contributor.author	Kostaropoulos, A	en
dc.contributor.author	Mandala, I	en
dc.contributor.author	Kapsokefalou, M	en
dc.date.accessioned	2014-06-06T06:47:56Z
dc.date.available	2014-06-06T06:47:56Z
dc.date.issued	2007	en
dc.identifier.issn	03088146	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodchem.2006.05.022	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3872
dc.subject	Celiac disease	en
dc.subject	Dialyzability	en
dc.subject	Fortification	en
dc.subject	Gluten-free bread	en
dc.subject	Iron bioavailability	en
dc.subject	Sensory	en
dc.subject.other	electrolyte	en
dc.subject.other	emulsifying agent	en
dc.subject.other	ferric pyrophosphate	en
dc.subject.other	ferrous gluconate	en
dc.subject.other	ferrous lactate	en
dc.subject.other	ferrous sulfate	en
dc.subject.other	gluten	en
dc.subject.other	glycine derivative	en
dc.subject.other	iron	en
dc.subject.other	iron derivative	en
dc.subject.other	article	en
dc.subject.other	bioavailability	en
dc.subject.other	bread	en
dc.subject.other	comparative study	en
dc.subject.other	emulsion	en
dc.subject.other	food biotechnology	en
dc.subject.other	food processing	en
dc.subject.other	gastrointestinal tract	en
dc.subject.other	molecular weight	en
dc.subject.other	prediction	en
dc.subject.other	simulation	en
dc.title	Sensory characteristics and iron dialyzability of gluten-free bread fortified with iron	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2006.05.022	en
heal.publicationDate	2007	en
heal.abstract	The objectives of the present study were (a) to produce gluten-free bread, fortified with iron (GFB-Fe), using selected iron compounds (ferric pyrophosphate, ferric pyrophosphate with emulsifiers, NaFeEDTA, electrolytic iron, ferrous gluconate, ferrous lactate and ferrous sulphate) (b) to test sensory characteristics of the GFB-Fe (feel-mouth texture, crumb colour, aroma and taste) (c) to compare iron dialyzability of various iron compounds in GFB-Fe. The most acceptable products were those fortified with ferric pyrophosphate with emulsifiers and ferric pyrophosphate. Ferrous dialyzable iron (ferrous iron with molecular weight lower than 8000 Da, an index for prediction of iron bioavailability) was measured under simulated gastrointestinal conditions. Ferrous dialyzable iron in GFB-Fe fortified with ferric pyrophosphate with emulsifiers, NaFeEDTA, ferrous bis-glycinate, ferrous gluconate or ferrous sulphate was higher than that in GFB-Fe fortified with electrolytic iron, ferrous lactate or ferric pyrophosphate (P < 0.05). These results are promising for the development of GFB-Fe products in the future. © 2006 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Chemistry	en
dc.identifier.issue	1	en
dc.identifier.volume	102	en
dc.identifier.doi	10.1016/j.foodchem.2006.05.022	en
dc.identifier.spage	309	en
dc.identifier.epage	316	en