| dc.contributor.author |
Kiskini, A |
en |
| dc.contributor.author |
Kapsokefalou, M |
en |
| dc.contributor.author |
Yanniotis, S |
en |
| dc.contributor.author |
Mandala, I |
en |
| dc.date.accessioned |
2014-06-06T06:51:44Z |
|
| dc.date.available |
2014-06-06T06:51:44Z |
|
| dc.date.issued |
2012 |
en |
| dc.identifier.issn |
19355130 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1007/s11947-011-0651-2 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5664 |
|
| dc.subject |
Amaranth |
en |
| dc.subject |
Bread |
en |
| dc.subject |
Fortification |
en |
| dc.subject |
Gluten-free |
en |
| dc.subject |
Iron |
en |
| dc.subject |
Physical |
en |
| dc.subject |
Sensory characteristics |
en |
| dc.subject.other |
Amaranth |
en |
| dc.subject.other |
Bread |
en |
| dc.subject.other |
Fortification |
en |
| dc.subject.other |
Gluten-free |
en |
| dc.subject.other |
Physical |
en |
| dc.subject.other |
Sensory characteristics |
en |
| dc.subject.other |
Food products |
en |
| dc.subject.other |
Iron compounds |
en |
| dc.subject.other |
Military engineering |
en |
| dc.subject.other |
Iron |
en |
| dc.subject.other |
Amaranthus caudatus |
en |
| dc.title |
Effect of Iron Fortification on Physical and Sensory Quality of Gluten-Free Bread |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1007/s11947-011-0651-2 |
en |
| heal.publicationDate |
2012 |
en |
| heal.abstract |
The scope of the present study was to investigate the effects of different iron compounds on the physical and sensory characteristics of gluten-free breads (GFBs) that were iron fortified (40 mg/kg solid compound) using different iron compounds. Differences among unfortified and fortified samples were observed in colour, crust firmness, and in the following sensory attributes: pore number, smell of 'moisture', metallic taste and stickiness. Elemental iron was more stable and thus adverse changes to product by its addition were not noticed. The results are useful in understanding the limitations of iron fortification and thus help designing more acceptable iron-fortified GFBs. © 2011 Springer Science+Business Media, LLC. |
en |
| heal.journalName |
Food and Bioprocess Technology |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
5 |
en |
| dc.identifier.doi |
10.1007/s11947-011-0651-2 |
en |
| dc.identifier.spage |
385 |
en |
| dc.identifier.epage |
390 |
en |