CEATEC, Faculty of Chemistry, PUC-Campinas, Campinas, SP, Brazil.
Int J Food Sci Nutr. 2009;60 Suppl 7:167-79. doi: 10.1080/09637480902769567. Epub 2009 Apr 28.
The aim of the present work was to determine parameters of the corn and wheat flour matrix, such as protein, lipid, moisture, ash and carbohydrates, folic acid and iron contents. Three principal components explained 91% of the total variance. Wheat flours were characterized by high protein and moisture content. On the other hand, the corn flours had the greater carbohydrates, lipids and folic acid levels. The concentrations of folic acid were lower than the issued value for wheat flours. Nevertheless, corn flours presented extremely high values. The iron concentration was higher than that recommended in Brazilian legislation. Poor homogenization of folic acid and iron was observed in enriched flours. This study could be useful to help the governmental authorities in the enriched food programs evaluation.
本研究的目的是确定玉米和小麦粉基质的参数，如蛋白质、脂肪、水分、灰分和碳水化合物、叶酸和铁的含量。三个主成分解释了总方差的 91%。小麦粉的特点是高蛋白和高水分含量。另一方面，玉米粉的碳水化合物、脂肪和叶酸含量更高。叶酸的浓度低于小麦粉的规定值。然而，玉米粉的叶酸含量极高。铁的浓度高于巴西法规规定的水平。在强化面粉中观察到叶酸和铁的混合不均匀。本研究可以帮助政府部门评估强化食品计划。
