99E-11 |
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M. A. DUARTE-VÁZQUEZ, Facultad de Ciencias Naturales, Licenciatura en Nutrición, Universidad Autónoma de Querétaro, Clavel #200, Col. Prados de la Capilla, Querétaro, Qro. México, Querétaro, RI 76010, Mexico, G. Olivares, Escuela de Ciencias Químicas, Universidad La Salle, Benjamin Franklin # 27 Col. Condesa, 06140México D.F., 06140, Mexico, L. Cassís, Departamento de Tecnología de los Alimentos, Institito Nacional de Ciencias Médicas y Nutrición Salvador Zubiran, Vasco de Quiroga # 15 Col. Tlalpan, 14000 México D.F., 14000, Mexico, and J. L. Rosado, Facultad de Ciencias Naturales Licenciatura en Nutrición, Universidad Autónoma de Querétaro, Clavel # 20 Col. Prados de la Capilla, México D.F., 76010. Mineral and vitamins mainly, iron, zinc and vitamin B Complex, are the most prevalent nutritional deficiencies in México. Iron deficiency is the main cause of nutritional anemias, affecting about 35 % of population. Food fortification is the most effective strategy to prevent and control iron deficiency, however, there are technical problems associated with the correct choice of the iron compound to be used as fortificant as well as with the appropriate vehicle to be fortified. México has the highest percapita consumption of corn in the world, mainly as tortilla, thus, tortilla can be considered as a vehicle in fortification programs in México. The aim of this work was to evaluate the effect of different sources of iron on micronutrients stability and acceptability of fortified tortilla. Tortillas were made from corn flour fortified with a premix containing vitamin B1, B2, zinc and 4 different sources of iron, namely FeEDTA, reduced iron, ferrous sulfate and ferrous fumarate. The stability of micronutrients was tested through three months of storage at 25 °C. Odor, color and flavor of tortillas were evaluated along storage period. Fortification produced a significant increased in micronutrients content in tortillas. After storage period, losses from 20 % to 40 % were observed in all micronutrients tested except zinc, being lower (20 %) in tortilla fortified with a premix containing reduced iron. Fortified tortillas were well liked for odor and flavor. Addition of iron had a significant effect on the color of all samples, mainly in samples containing FeEDTA. Tortillas fortified with premix containing reduced iron showed the best stability and acceptability. Stability of micronutrients added to food is an important factor for the success of a fortification program. Our results suggest that reduced iron can be used to fortify corn flour for making tortillas in combination with vitamin B1, B2 and zinc.
Session 99E, Nutrition: General II
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