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Mapping Consumer Preference for Vegan and Omnivorous Diets for the Sensory Attributes of Flour Products with Iodine-Fortified Plant-Based Ingredients.
Nutrients
December 2024
Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
Objectives: Flour products with iodine-fortified dried vegetables can be a good source of iodine. However, in addition to iodine stability, the sensory quality of these products is also important. Therefore, this study aimed to assess the effect of adding iodine-fortified dried vegetables to flour products (gnocchi and ciabatta) on their sensory quality and map consumers (vegan/omnivore diets) as potential consumers of fortified flour products with iodine-fortified dried vegetables.
View Article and Find Full Text PDFNutritional Adequacy of Flour Product Enrichment with Iodine-Fortified Plant-Based Products.
Nutrients
December 2024
Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
This study assessed the nutritional value of designed vegan flour products (Gnocchi and Ciabatta) by adding iodine-fortified dried vegetables. The KI and KIO constituted the sources of iodine. The pumpkin, cauliflower, carrot, broccoli and beetroot were used as a matrix for the iodine applied.
View Article and Find Full Text PDFIndirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn Flours.
Foods
December 2024
Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Santiago de Querétaro C.P. 76230, Querétaro, Mexico.
Background: This work focused on the study of the indirect fortification of Mexican tortillas made from nixtamalized masa (NM) with nixtamalized commercial corn flour (NCC-F) fortified with Zn, Fe, vitamins and folic acid.
Methods: The chemical proximate values (CPV), ash content, mineral composition by inductively coupled plasma, in vitro protein digestibility (PD), protein digestibility-corrected amino acid score (PDCAAS), the total starch content, the resistant starch (RS) content in nixtamalized corn tortillas (NC-T) and nixtamalized commercial corn flour tortillas (NCCF-T) and the contribution of tortillas prepared with a mixture of NM and NCC-F (75:25 and 50:50, NM:NCC-F) to the recommended dietary intake (RDI) of minerals and vitamins were determined.
Results: No significant differences ( < 0.
Prebiotics and iron fortification among women of reproductive age group - Is there an association with liver and renal function tests?
Cell Mol Biol (Noisy-le-grand)
November 2024
Department of Nutrition & Dietetics, National University of Medical Sciences, Rawalpindi, Pakistan.
Iron fortification compounds are of special interest to treat iron deficiency anemia, however, the dose-response effects of these fortificants on liver and renal functions have not been extensively reported in human subjects. The present study determines the effects of prebiotics and iron fortificants on liver function tests (LFTs) and renal function tests (RFTs) among women of reproductive age (WRA). A double-blind randomized controlled trial was performed for the duration of 90 days.
View Article and Find Full Text PDFStatus of prevention of neural tube defects post-folic acid fortification of cereal grains in South Africa.
Public Health Nutr
November 2024
Centre for Human Metabolomics, North-West University, Potchefstroom, North-West Province, South Africa.
Objective: Neural tube defects (NTD) are serious, life-threatening birth defects. Staple food fortification with folic acid (vitamin B) is a proven, effective intervention to reduce NTD birth prevalence. Mandatory food fortification with folic acid was implemented in South Africa (SA) in 2003.
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