%0 Journal Article
%T The Use of Maltodextrin Matrices to Control the Release of Minerals from Fortified Mat¨¦
%A Miguel E. Schmalko
%A Myrian G. Acu£¿a
%A Griselda P. Scipioni
%J International Journal of Food Studies
%D 2012
%I ISEKI_Food Association (IFA)
%X The aim of this research was to study the sensorial acceptance of a fortified food containing different minerals (calcium, magnesium and iron) and to determine the actual quantities present (bioaccessibility) when extracted in mat¨¦. A sensorial analysis was performed to compare sensorial quality of fortified and non-fortified mat¨¦. Although panelists identified differences between the fortified and non-fortified mat¨¦, only 3% of them commented on an unpleasant flavor. Sequential extraction assays were performed simulating mat¨¦ consumption under laboratory conditions. Profile concentration diminished sharply after the second extraction. Magnesium was found to be completely extracted in the first 500 mL. Calcium and Iron were extracted in a very low percentage (29% and 25%, respectively). The outlet rate of the minerals was fitted to two models, and a good fitness (p < 0:001) in all cases was obtained.
%K Ilex paraguariensis
%K fortification
%K calcium
%K magnesium
%K iron
%U http://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/30