IQUIR   05412
INSTITUTO DE QUIMICA ROSARIO
Unidad Ejecutora - UE
artículos
Título:
Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts
Autor/es:
SOAZO, MARINA; REVELANT, GILDA C.; SOAZO, MARINA; ROSSI, MATÍAS G.; REVELANT, GILDA C.; LLOPART, EMILCE E.; ROSSI, MATÍAS G.; LLOPART, EMILCE E.; PICCIRILLI, GISELA N.; VERDINI, ROXANA A.; PICCIRILLI, GISELA N.; VERDINI, ROXANA A.
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Año: 2020 vol. 55 p. 3306 - 3314
ISSN:
0950-5423
Resumen:
The aim of this paper was to carry out a comprehensive study of wheat flour breads fortified with different sources of calcium, which includes: technological, nutritional and sensorial characteristics. Calcium salts (lactate: LA, carbonate: CA, and citrate: CI) at two fortification levels (20% and 50%) were analysed. Only the LA fortified breads were harder with lower specific volume and the LA 50% showed the higher chewiness value. The crust colour of the CI 50% breads presented the lower browning index. In vitro nutritional studies showed that calcium content on digest and dialysate was significantly higher in all fortified breads. The CI 20% and all the 50% fortifications showed a better contribution of bioaccessible calcium. Sensorial general quality was not significantly different between fortified and Control breads.