Maximising the bioaccessibility of iron and zinc of a complementary food mix through multiple strategies.

Aishwarya, Jaiswal and Jyothi Lakshmi, A. (2022) Maximising the bioaccessibility of iron and zinc of a complementary food mix through multiple strategies. Food Chemistry, 372. p. 131286.

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Abstract

The investigation was undertaken to maximise the bioaccessibility of iron and zinc of a complementary food mix by multiple approaches of dephytinisation and addition of organic acids. A wheat, pulse and oilseed protein flour mix was dephytinized by phytase activation and different thermal treatments. As the mineral content of the mix was low, the spray dried mix was fortified with different iron and zinc salts to identify the salt with the highest bioaccessibility in this matrix. Based on the percent bioaccessibility, the mix with sodium iron EDTA and zinc oxide was chosen for fortification. Bioaccessibility was enhanced by the addition of fruit powders and pure organic acids. Fruit powders showed a significant increase, but citric acid at a higher dose was beneficial in enhancing bioaccessible iron. The strategy of dephytinisation followed by fortification and the addition of fruit powders or organic acids is promising in alleviating iron and zinc deficiencies.

Item Type:	Article
Uncontrolled Keywords:	Iron bioaccessibility Fruit powder Phytase activation Zinc oxide Citric acid
Subjects:	600 Technology > 01 Medical sciences > 03 Child nutrition 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Nov 2021 10:48
Last Modified:	23 Nov 2021 10:48
URI:	http://ir.cftri.res.in/id/eprint/15075

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