Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTA

Journal of Food Science

Volumn 64, Issue 2, 1999, Pages 371-376

  Bovell Benjamin, A C ^a   Allen, L H ^a   Frankel, E N ^a   Guinard, Jean Xavier ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Antioxidants; Chelates; Descriptive analysis; Iron; Sensory

Indexed keywords

EID: 0032903490     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15903.x     Document Type: Article

References (37)

1. ACC/SCN. 1987. First report on the world nutrition situation. UN ACC/SCN. Nov.: 36-38.
2. Azanza, F., Klein, B. P., and Juvik, J. 1996. Sensory characterization of sweet corn lines differing in physical and chemical composition. J. Food Sci. 61(1): 253-257.
3. Bothwell, T. H. 1994. The pros and cons of iron fortification. S. Afr. Med. J. 84(Suppl): 24-26.
4. Bovell-Benjamin, A.C, Viteri, F.E., and Allen, LH. 1999. Iron bioavailability from iron amino acid chelates in whole maize porridge:effect on iron absorption in normal and iron-deficient subjects. Am. J. Clin. Nutr.
5. Bruner, A.B. Joffe, A., Duggan, A.K., Casella, J.F., and Brandt, J. 1996. Randomised study of cognitive effects of iron supplementation in non-anemic iron-deficient adolescent girls. Lancet 348: 992-996.
6. Cook, J.D., Layrisse, M., Martinez-Torres, C., Walker, R., Monsen, E.R., and Finch, C.A. 1972. Food iron absorption measured by an extrinsic tag. J. Clin. Inves. 51: 805-815.
7. Forbus, W.R., Senter, S.D., Lyon, B.G., and Dupuy, H.P. 1980. Correlation of objective and subjective measurements of pecan kernel quality. J. Food Sci. 45: 1376-79.
8. Frankel, E.N., German, J.B., and Davis, P.A. 1992. Head-space gas chromatography to determine low density lipoprotein oxidation. Lipids 27: 1047-1051.
9. Frankel, EN. 1980. Lipid oxidation. Prog. Lipid Res. 19: 1-22.
10. Fritsch, C.W. and Gale, J. A. 1977. Hexanal as a measure of rancidity in low fat foods. J. Am. Oil Chem. Soc. 54: 225-228.
11. Galliard, T. 1989. Rancidity in cereal products. In: Rancidity in Foods. (2nd ed). J.C. Allen and R.J. Hamilton (Ed.), p. 141. Elsevier Science Publishing Co., New York.
12. Grundy, S.M. 1996. Dietary fat. In: Present Knowledge in Nutrition. (7th ed). E.E. Ziegler and L.J. Filer, JR. (Ed.), p. 44-57. ILSI Press, International Life Sciences Institute, Washington, DC.
13. Guinard, J-X. and Cliff, M. 1987. Descriptive analysis of Pinot noir wines from Carneros, Napa, and Sonoma. Am J. Enol. Vit. 38(3): 211-215.
14. Hallberg, L., Hultén, L., and Gramatkovski, E. 1997. Iron absorption from the whole diet in men: how effective is the regulation of iron absorption? Am. J. Clin. Nutr. 66(2): 347-356.
15. Halliwell, B. 1992. Iron and damage to biomolecules. In: Iron and Human Disease. R.B. Lauffer (Ed.), p. 209-236. CRC Press, Boca Raton, FL.
16. Haschke, F. and Javid, N. 1991. Nutritional anemias. Acta Pediatr. Scand. 374(Suppl): 38-44.
17. Hurrell, R. F. 1992. Prospects for improving the iron fortification in foods. In: Nutritional anemias. J. Famon and S. Zlotkin, S (Ed.), p. 193-201. Nestlé Nutrition Workshop Series. Raven Press, New York.
18. Idjradinata, P. and Pollitt, E. 1993. Reversal of developmental delays in iron-deficient anaemic infants treated with iron. Lancet 34(8836): 1-4.
19. Lozoff, B., Brittenham, G.M., Wolf, A.W., McClish, D.K., Kuhnert, P.M., Jimenez, E., Jimenez, R., Mora, L.A., Gomez, I., and Krauskoph, D. 1987. Iron deficiency anemia and iron therapy effects on infant developmental test performance. Pediatrics 79(6): 981-995.
20. Lynch, S.R. 1994. Overview of the relationship of iron to health. Contemporary Nutrition. 19(4, 5): Part 1-11.
21. Malundo, T.M.M. and Resurreccion, A.K.A. 1992. A comparison of performance of panels selected using analysis of variance and cluster analysis. J. Sensory Stud. 7: 63-75.
22. Name, J.J. 1995. Food fortification with amino acid chelated minerals. Presented at international Conference of Human Nutrition, Salt Lake City, UT., January 21-23.
23. Nestel, P. 1993. Food fortification in developing countries. Vital: 3-5. US Agency for International Development.
24. Olivares, M., Pizarro, F., Piñeda, O., Name, J., Hertrampf, E., and Walter, T. 1997. Milk inhibits and ascorbic acid favors ferrous bis-glycine chelate bioavailability in humans. J. Nutr. 127: 1407-1411.
25. Pal, D., Sachdeva, S., and Singh, S. 1995. Methods for determination of sensory quality of foods: A critical appraisal. J. Food Sci. Technol. 32(5): 357-67.
26. Pieda, O., Ashmead, J.M., Perez, C., and Lemus, C.P. 1994. Effectiveness of iron amino acid chelate on the treatment or iron deficiency anemia in adolescents. J. Appl. Nutr. 46: 2-13.
27. Rees, J.M, Monsen, E.R, and Merrill, J.E. 1985. Iron fortification of infant foods. A decade of change. Clin. Pediatr. 24(12): 707-10.
28. Robards, K., Kerr, A.F., Patsalides, E., and Korth, J. 1988. Headspace gas analysis as a measure of rancidity in corn chips. J. Am. Oil Chem. Soc. 65(10): 1621-26.
29. Ruff, H.A., Markowitz, M.E., Bijur, P.E., and Rosen, J.F. 1996. Relationship among blood lead levels, iron deficiency, and cognitive development in two-year-old children. Environ. Health Perspec. 104(2): 180-185.
30. SAS Institute, Inc. 1989. Statistical Analysis Software. SAS Institute Inc., Cary, NC.
31. Simmons, W.K. 1994. Control of iron and other micronutrient deficiencies in the English-speaking Carribean. Bull. PAHO. 28(4): 302-11.
32. Spanier, A.M., Vercellotti, J.R., and James, C. 1992. Correlation of sensory, instrumental and chemical attributes of beef as influenced by meat structure and oxygen exclusion. J. Food Sci. 57(1): 10-15.
33. St. Angelo, A.J. 1996. Lipid oxidation in foods. Crit. Rev. Food Sci. Nutr. 36(3): 175-224.
34. Stoltzfus, R J, Chwaya, H.M., Tielsch, J.M. Schulze, K.J., Albonico, M., and Savioli, L. 1997. Epidemiology of iron deficiency anemia in Zanzibari school children: the importance of hookworms. Am. J. Clin. Nutr. 65(1): 153-59.
35. Stone, H., Sidel, J., Oliver, S., Woolsey, A., and Singleton, R.C. 1974. Sensory evaluation by quantitative descriptive analysis. Food Technol. 28(11): 24.
36. Warner, K., Evans, C.D, List, G.R., Dupuy, H.P., Wadsworth, J.I., and Goheen, G.E. 1978. Flavor score correlation with pentanal and hexanal content of vegetable oil. J. Am. Oil Chem. Soc. 55: 252-56.
37. West, C.E. 1996. Strategies to control nutritional anemia. Am. J. Clin. Nutr. 64(5): 789-790.