Dyner Luis, Drago Silvina R, Piñeiro Adriana, Sánchez Hugo, González Rolando, Villaamil Edda, Valencia Mirta E
Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Argentina.
Arch Latinoam Nutr. 2007 Mar;57(1):69-77.
Amaranth, a traditional american crop that is nowadays given renewed importance, has good food potential value. The minerals contributed by the grain are quantitatively important. However, as the flour is obtained by total grinding of the grain, this process leads to the presence of anti-nutritional components, such as fitates, and therefore, the evaluation of the actual availability of the minerals of nutritional interest becomes necessary. The process of bread fermentation, plus the addition of fitases and enhancers of mineral availability such as citric and ascorbic acid, might improve mineral bioavailability. The objective of this work was to assess protein, ash, lipids and total dietary fiber content and evaluate the concentration and dialyzability of Fe, Zn and Ca (as mineral bioavailability indicator) in bread and pasta 100% wheat, and bread and pasta obtained by replacing 20% wheat flour (WF) with whole amaranth flour (WAF). Ascorbic acid (AA), citric acid (CA) and fitase were used as mineral bioavailability enhancers. The potential contribution of each mineral (PC) was calculated as each mineral concentration times its dialyzability. In 80:20 bread an increase of total dietary fiber and minerals, compared to 100% wheat products was observed. A maximum FePC in 80:20 bread was obtained with CA and fitase (0.55mg%). In pasta, the maximum effect was observed with CA (0.07 mg%). The CaPC was maximum in 80:20 pasta with CA (16.72 mg%). The greatest ZnPC was found in 80:20 bread with CA and fitase (0.40 mg%). The introduction of the WAF in fermented baked products with addition of CA and fitase allows to obtain nutritional advantages.
苋菜是一种传统的美国作物，如今重新受到重视，具有良好的食品潜在价值。谷物中所含的矿物质在数量上很重要。然而，由于面粉是通过对谷物进行全磨得到的，这个过程会导致抗营养成分（如植酸盐）的存在，因此，有必要评估具有营养意义的矿物质的实际可利用性。面包发酵过程，再加上添加植酸酶以及矿物质可利用性增强剂（如柠檬酸和抗坏血酸），可能会提高矿物质的生物利用度。这项工作的目的是评估100%全麦面包和意大利面，以及用全苋菜粉（WAF）替代20%小麦粉（WF）制成的面包和意大利面中的蛋白质、灰分、脂质和总膳食纤维含量，并评估铁、锌和钙的浓度及透析性（作为矿物质生物利用度指标）。抗坏血酸（AA）、柠檬酸（CA）和植酸酶被用作矿物质生物利用度增强剂。每种矿物质的潜在贡献（PC）通过每种矿物质浓度乘以其透析性来计算。与100%小麦制品相比，80:20面包中的总膳食纤维和矿物质有所增加。在80:20面包中，使用CA和植酸酶时铁的PC最高（0.55mg%）。在意大利面中，使用CA时效果最佳（0.07mg%）。在80:20意大利面中，使用CA时钙的PC最高（16.72mg%）。在80:20面包中，使用CA和植酸酶时锌的PC最高（0.40mg%）。在发酵烘焙产品中引入WAF并添加CA和植酸酶能够获得营养优势。
