Document Detail


Comparative studies on storage stability of ferrous iron in whole wheat flour and flat bread (naan).
MedLine Citation:
PMID:  17415956     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Whole wheat flour was fortified with premix containing ferrous sulfate, ethylenediamine tetraacetic acid and folic acid (20.0:20.0:1.5 ppm) and was stored at ambient temperature for 60 days. Naans (flat bread) were prepared from 0 ppm, 25 ppm, 50 ppm and 75 ppm ferrous iron-fortified flour samples at 10-day intervals and were analyzed for physicochemical constants and sensory evaluation. It was observed that flour containing 75 ppm ferrous sulfate contained the highest iron residues. The total iron in flour samples showed no significant difference, while ferrous iron significantly decreased in fortified flour (0.53-3.08%) and in the naans (0.42-3.48%) because of its oxidation to ferric iron during storage. The phytic acid content decreased (0.886-0.810%) significantly during the same storage period. Iron levels affected some sensory characteristics significantly (P < or =0.05), including color, texture, flexibility, chewability and overall acceptability of the naans, but not taste and flavor. The sensory attributes of naans illustrated that naans containing 50 ppm ferrous iron are more acceptable than those prepared with 75 ppm ferrous iron.
Authors:
Sahib Alam; Hamid Ullah Shah; Saleemullah; Ayesha Riaz
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  58     ISSN:  0963-7486     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2007 Feb 
Date Detail:
Created Date:  2007-04-09     Completed Date:  2007-09-18     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  54-62     Citation Subset:  IM    
Affiliation:
Department of Agricultural Chemistry, NWFPAgricultural University, Peshawar, Pakistan. Sahib112@yahoo.com
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MeSH Terms
Descriptor/Qualifier:
Biological Availability
Bread* / analysis
Flour* / analysis
Food Handling
Food Preservation*
Food, Fortified*
Iron, Dietary*
Phytic Acid / analysis
Time Factors
Triticum*
Chemical
Reg. No./Substance:
0/Iron, Dietary; 83-86-3/Phytic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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