منابع مشابه
Sensory evaluation of rice fortified with iron Análise sensorial de arroz fortificado com ferro
Recebido para publicação em 15/8/2008 Aceito para publicação em 8/7/2009 (003784) 1 Departamento de Enfermagem Materno Infantil e Saúde Pública, Universidade Federal de Minas Gerais – UFMG, CEP 30130-100, Belo Horizonte MG, Brasil, E-mail: [email protected] 2 Universidade Federal de Minas Gerais – UFMG, CEP 30130-100, Belo Horizonte MG, Brasil 3 Departamento de Enfermagem Aplicada, Universidade ...
متن کاملIron retention in iron-fortified rice and use of iron-fortified rice to treat women with iron deficiency: A pilot study
OBJECTIVES 1. Evaluate the effect of washing and cooking iron-fortified rice on iron retention and bioavailability. 2. Evaluate the effect of iron-fortified rice on women with iron deficiency anemia. METHODS 1. Iron-fortified rice (18 mg/100 g as FeSO4) was cooked in Baton Rouge, Louisiana (C), rinsed and cooked (RC), fried and cooked (FC), cooked with extra water (CW), or soaked and cooked w...
متن کاملSensory Evaluation and Composition of Spaghetti Fortified with Soy Flour
Spaghetti was prepared from durum wheat supplemented with soy flour in order to make an inexpensive, highly nutritious food and to determine the effects of high levels of soy flour on taste and textural attributes. Up to 50% soy flour was incorporated into spaghetti, resulting in a protein content of 33.5% (compared with 15.4% for control without soy) and a lysine content of 1.75% (compared wit...
متن کاملIron bioavailability, storability and sensory evaluation of iron fortified extruded snacks intended to alleviate iron deficiency in Indian children
Iron deficiency is one of the major health problems in India and is significantly affecting the growth and development of children. The mid day meals offered as an intervention to improve nutritional standards could not fulfill daily iron requirements of children. Iron fortified snack products were developed to supplement these daily meals, by extrusion cooking of nutritional orphan crop finger...
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ژورنال
عنوان ژورنال: Ciência e Tecnologia de Alimentos
سال: 2010
ISSN: 0101-2061
DOI: 10.1590/s0101-20612010000200034