Effect of iron source on color and appearance of micronutrient-fortified corn flour tortillas

Cereal Chemistry

Volumn 85, Issue 4, 2008, Pages 561-565

  Richins, A T ^a   Burton, K E ^a   Pahulu, H F ^a   Jefferies, L ^a   Dunn, M L ^a  

^a BRIGHAM YOUNG UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMISTRY; IRON COMPOUNDS; NUTRIENTS; SENSORY PERCEPTION; SODIUM COMPOUNDS; SULFUR COMPOUNDS; TRACE ELEMENTS;

COLOR CHANGES; COLOUR PERCEPTION; COLOUR VALUE; CONTROL SAMPLES; CORN FLOUR; CORN TORTILLAS; ELECTROLYTIC IRON; FUMARATES; IRON DEFICIENCY; IRON SOURCES;

COLOR;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 48249138399     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-4-0561     Document Type: Article

References (35)

1. Alam, S., Shah, H. U., and Saleemullah, R. A. 2007. Comparative studies on storage stability of ferrous iron in whole wheat flour and flat bread (naan). Int. J. Food Sci. Nutr. 58:54-62.
2. Andang'o P. E. A., Osendarp, S. J. M., Ayah, R., West, C. E., Mwaniki, D. L., De Wolf, C. A., Kraaijenhagen, R., Kok, F. J., and Verhoef, H. 2007. Efficacy of iron-fortified whole maize flour on iron status of schoolchildren in Kenya: A randomized controlled trial. Lancet 369:1799-1806.
3. Bothwell, T. H., and MacPhail, A. P. 2004. The potential role of NaFeEDTA as an iron fortificant. Int. J. Vitam. Nutr. Res. 74:421-434.
4. Bovell-Benjamin, A. C., and Guinard, J.-X. 2003. Novel approaches and application of contemporary sensory evaluation practices in iron fortification programs. Crit. Rev. Food Sci. Nutr. 43:379-400.
5. Bovell-Benjamin, A. C., Allen, L. H., Frankel, E. N., and Guinard, J.-X. 1999. Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTA. J. Food Sci. 64:371-376.
6. Burton, K. E., Steele, F. M., Jefferies, L., Pike, O. A., and Dunn, M. L. 2008. Effect of micronutrient fortification on nutritional and other properties of nixtamal tortillas. Cereal Chem. 85:70-75.
7. Dary, O., Freire, W., and Kim, S. 2002. Iron compounds for food fortification: Guidelines for Latin America and the Caribbean 2002. Nutr. Rev. 60:S50-S61.
8. Davidsson, L., Dimitriou, T., Boy, E., Walczyk, T., and Hurrell, R. F. 2002. Iron bioavailability from iron-fortified Guatemalan meals based on corn tortillas and bean paste. Am. J. Clin. Nutr. 75:535-539.
9. Duarte-Vazquez, M. A., Olivares, G., Cassis, L., and Rosado, J. L. 2004. Studies on micronutrients stability and acceptability of Mexican tortillas fortified with different sources of iron. Annual meeting paper. IFT: Chicago.
10. Dunn, M. L., Serna-Saldivar, S. O., and Turner, E. H. 2007. Industrial approaches to micronutrient fortification of traditional nixtamal tortillas. Cereal Foods World 52:240-248.
11. Hernandez, M., Sousa, V., Villalpando, S., Moreno, A., Montalvo, I., and Lopez-Alarcon, M. 2006. Cooking and Fe fortification have different effects on Fe bioavailability of bread and tortillas. J. Am. Coll. Nutr. 25:20-25.
12. Hoppe, M., Hulthén, L., and Hallberg, L. 2006. The relative bioavailability in humans of elemental iron powders for use in food fortification. Eur. J. Nutr. 45:37-44
13. Hurrell, R. F., ed. 1999. Iron. Pages 54-93 in: The Mineral Fortification of Foods. Leatherhead: London.
14. Hurrell, R. F. 2002. How to ensure adequate iron absorption from iron-fortified food. Nutr. Rev. 60:S7-S15.
15. Hurrell, R. F., Reddy, M. B., Burri, J., and Cook, J. D. 2000. An evaluation of EDTA compounds for iron fortification of cereal-based foods. Br. J. Nutr. 84:903-910.
16. Hurrell, R. F., Bothwell, T., Cook, J. D., Dary, O., Davidsson, L., Fairweather-Tait, S., Hallberg, L., Lynch, S., Rosado, J., Walter, T., and Whittaker, P. 2002. The usefulness of elemental iron for cereal flour fortification: a SUSTAIN task force report. Nutr. Rev. 60:391-406.
17. Kongkachuichai, R., Kounhawej, A., Chavasit, V., and Charoensiri, R. 2007. Effects of various iron fortificants on sensory acceptability and shelf-life stability of instant noodles. Food Nutr. Bull. 28:165-172.
18. Looker, A. C., Cogswell, M. E., and Gunter, E. W. 2002. Iron deficiency - United States, 1999-2000. Morb. Mortal. Wkly. Rep. 51:897-899.
19. Lynch, S. R. 2005. The impact of iron fortification on nutritional anemia. Best Pract. Res. Clin. Haematol. 18:333-346.
20. Lynch, S. R., Bothwell, T. 2007. SUSTAIN task force on iron powders. A comparison of physical properties, screening procedures and a human efficacy trial for predicting the bioavailability of commercial elemental iron powders used for food fortification. Int. J. Vitam. Nutr. Res. 77:107-124.
21. MacFie, H. J., Bratchell, N., Greenhoff, K., and Vallis, L. V. 1989. Design to balance the effect of order of presentation and first order carry-over effects in hall tests. J. Sens. Stud. 4:129-148.
22. Mohammad, N., and Hallab, A. H. 1973. Effect of iron enrichment of flour on the dough characteristics and organoleptic qualities of Arabic bread. Pak. J. Sci. Ind. Res. 16:115-119.
23. Moretti, D., Lee, T.-C., Zimmermann, M. B., Nuessli, J., and Hurrell, R. F. 2005. Development and evaluation of iron-fortified extruded rice grains. J. Food Sci. 70:S330-S336.
24. Moretti, D., Zimmermann, M. B., Wegmüller, R., Walczyk, T., Zeder, C., and Hurrell, R. F. 2006. Iron status and food matrix strongly affect the relative bioavailability of ferric pyrophosphate in humans. Am. J. Clin. Nutr. 83:632-638.
25. Rosado, J. L., Cassis, L., Solano, L., and Duarte-Vazquez, M. A. 2005. Nutrient addition to corn masa flour: Effect on corn flour stability, nutrient loss, and acceptability of fortified corn tortillas. Food Nutr. Bull. 26:266-272.
26. Salgueiro, M. J., Zubillaga, M., Lysionek, A., Caro, R., Weill, R., and Boccio, J. 2002. Fortification strategies to combat zinc and iron deficiency. Nutr. Rev. 60:52-58.
27. Secretaria de Salud. 1996. Norma Oficial Mexicana NOM-147-SSA1-1996. Secretaria de Salud, Mexico.
28. Secretaria de Salud. 2005. ANTEPROYECTO de Norma Oficial Mexicana PROY-NOM-000-SSA1-2005. Secretaria de Salud, Mexico.
29. SUSTAIN. 2001. Guidelines for iron fortification of cereal food staples. Available online at: www.sustaintech.org/publications/pubm7.pdf. SUSTAIN: Washington, DC.
30. Swain, J. H., Newman, S. M., and Hunt, J. R. 2003. Bioavailability of elemental iron powders to rats is less than bakery-grade ferrous sulfate and predicted by iron solubility and particle surface area. J. Nutr. 133:3546-3552.
31. Villalpando, S. 2004. Tortilla fortification working group meeting. El problema de la biodisponibildad de hierro en harina de maiz nixtamalizada. National Institute of Public Health: Mexico City.
32. Waliszewski, K., Estrada, Y., and Pardio, V. 2004. Sensory properties changes of fortified nixtamalized corn flour with lysine and tryptophan during storage. Plant Foods Hum. Nutr. 59:51-54.
33. Walter, T., Pizarro, F., and Olivares, M. 2003. Iron bioavailability in corn-masa tortillas is improved by the addition of disodium EDTA. J. Nutr. 133:3158-3161.
34. Whittaker, P. 1998. Iron and zinc interactions in humans. Am. J. Clin. Nutr. 57:190-194.
35. Zimmermann, M. B., Winichagoon, P., Gowachirapant, S., Hess, S. Y., Harrington, M., Chavasit, V., Lynch, S. R., and Hurrell, R. F. 2005. Comparison of the efficacy of wheat-based snacks fortified with ferrous sulfate, electrolytic iron, or hydrogen-reduced elemental iron: Randomized, double-blind, controlled trial in Thai women. Am. J. Clin. Nutr. 82:1276-1282.