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Food to food fortification of breads and biscuits with herbs, spices, millets and oilseeds on bio-accessibility of calcium, iron and zinc and impact of proteins, fat and phenolics

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Title Food to food fortification of breads and biscuits with herbs, spices, millets and oilseeds on bio-accessibility of calcium, iron and zinc and impact of proteins, fat and phenolics
Not Available
 
Creator Agrahar-Murugkar, D
 
Subject Minerals Bio-accessibility Breads Biscuits Moringa leaves
 
Description Not Available
The study evaluated substituting refined wheat flour (RWF) with malted finger-millet, oilseeds, spices and herbs
to improve Ca, Fe and Zn and its bio-accessibility in breads and biscuits. Proteins, fat and phenolics as factors of
mineral bio-accessibility were also studied. Ingredients and products like breads viz. RWF (C1); sesame, cumin,
moringa (T1), sesame, finger-millet (T2) and sesame (T3); biscuits viz. RWF (C2), soy-butter salty (T4) and soybutter
sweet (T5) were analyzed for total and bio-accessible Ca, Fe and Zn, protein, fat and phenolics. T1
contained highest total and bio-accessible calcium (276 and 197 mg/100g) and total and bio-accessible iron (4.5
and 3.2 mg/100g). T4 contained highest total and bio-accessible zinc (3.1 and 2.2 mg/100g). Both T1 and T4
contained dried moringa leaves (1321 mg calcium, 4.7 mg iron in 100g), good amounts of protein and lower
content of phenolics compared to other test products. Consuming 50g of T1 or 100g of T4 takes care of nearly 1/2 of the RDA of calcium, 1/4 of the RDA for iron and 1/6 of the RDA for zinc for children (7–9 y). Enriched
breads and biscuits were good sources of bio-accessible minerals and could contribute in improving mineral
profiles of diets.
Not Available
 
Date 2021-07-19T11:02:26Z
2021-07-19T11:02:26Z
2020-04-01
 
Type Research Paper
 
Identifier 13010.1016/j.lwt.2020.109703
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http://krishi.icar.gov.in/jspui/handle/123456789/48895
 
Language English
 
Relation Not Available;
 
Publisher Elsevier