Sensory evaluation, in vitro estimation of glycemic load and mineral dializability in breads fortified with calcium and inulin

SALINAS M.V.; BINAGHI J.; ZULETA A.; RONAYNE DE FERRER P.; PUPPO M.C.

Rotterdam

Congreso; 7th International Dietary Fibre Conference 2018; 2018

Wageningen University-International Cereal Science, ICC

Food fortification is an important strategy to improve nutritional deficiencies in the population. Mineral deficiencies such as calcium (Ca), iron (Fe) and zinc (Zn) are of particular importance. The main cause of deficiency for these minerals may be due either to a low intake and/or a low bioavailability in the foods usually consumed by the population. On the other hand, the incorporation of inulin, a soluble prebiotic fiber, could favor mineral bioavailability. Bread is consumed worldwide; therefore it is an excellent vehicle for mineral fortification. The objective was to evaluate the sensory acceptance, the caloric value, the glycemic load and the mineral dialyzability (MD) of loaves fortified with calcium and inulin / fructooligosaccharides. Breads were formulated with wheat flour, salt (2%), fresh yeast (3%) and calcium carbonate (CA), calcium citrate (CI) or calcium lactate (LA) as a source of calcium and synergy1 as a prebiotic ( In). The amount of calcium and In used in each formulation were: 2196 ppm Ca (CA) - 9.635% In; 2400 ppm Ca (CI) - 7.49% In and 1326 ppm Ca (LA) - 4.68% In, according to the best product quality. The bread made with CI presented better score in flavor, however, breads with LA presented better scores in appearance and texture. Nevertheless, the three loaves had a good global acceptance. On the other hand, the percent composition was determined and, using the Atwater factors, the caloric value (kcal / 100 g bread) of the loaves was calculated, which resulted in 223.9, 220.2 and 218.3 for LA, CA and CI , respectively. The glycemic index in vitro (GIiv) was predicted as the ratio of areas under the kinetic curve of starch hydrolysis between bread with calcium and pan control, considering 100% the area for the latter. GIiv values were 45, 50, and 47% for CA, CI, and LA, respectively. In vitro mineral dialyzability was determined as an indicator of potential bioavailability. Calcium, iron and zinc MD were higher in bread made with CI. Organic acids act as promoters of mineral absorption, citrate being more efficient than lactate in increasing the potential availability of the three minerals studied in this food matrix. Breads turned out to be a sensory accepted food, presumably of low glycemic index, interesting for fortification with calcium, which not only contributed this mineral, but also favored the availability of other minerals such as iron and zinc, mainly when CI was used. The average consumption of bread in our country is close to 200 g / day. If the flour were fortified with 2400 ppm Ca (CI) with 7.49% In, the bread would contribute around 36% of the adequate daily intake of calcium (1000mg/day). Therefore, fortified bread including a prebiotic is a potential functional food, which in addition to ameliorate nutritional deficiencies would improve the health of the population.