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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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Data corrente: |
11/09/2017 |
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Data da última atualização: |
08/11/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
INFANTE, R. F.; NATAL, D. I. G.; MOREIRA, M. E. de C.; BASTIANI, M. I. D.; CHAGAS, C. G. O.; NUTTI, M. R.; QUEIROZ, V. A. V.; MARTINO, H. S. D. |
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Afiliação: |
MARILIA REGINI NUTTI, CTAA. |
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Título: |
Enriched sorghum cookies with biofortified sweet potato carotenoids have good acceptance and high iron bioavailability. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Journal of Functional Foods, v. 38, p. 89-99, 2017. |
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DOI: |
10.1016/j.jff.2017.08.044 |
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Idioma: |
Inglês |
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Conteúdo: |
Aim was to evaluate acceptability and iron bioavailability of enriched sorghum cookies with biofortified sweet potato carotenoids. Acceptability and chemical composition were analyzed in four formulations with dry or extruded sorghum and its combination with high carotenoid sweet potato. Enriched cookies presented the highest acceptance as well as nutritional quality, and they were used to measure iron bioavailability by depletion/repletion. The animals fed with Fe-free diet during three weeks were divided in three groups for two weeks: ferrous sulphate control and two tests with the enriched cookies (DEC-D, EEC-D). Hemoglobin were similar among experimental groups and the enzymes expression related to iron metabolism increased in the duodenum of EEC-D. TAC in plasma was similar between test groups and higher when compared to the control. Therefore, biofortified sweet potato carotenoids increased nutritional and sensory quality of the cookies allowing potential action as functional food to reduce risk of iron deficiency anemia. |
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Palavras-Chave: |
Acceptability; Expressão de gene; Genes expression; Total antioxidant capacity. |
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Thesagro: |
Anemia nutricional; Antioxidante; Biscoito; Deficiência nutricional. |
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Thesaurus Nal: |
cookies; iron deficiency anemia. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
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008 2017 bl uuuu u00u1 u #d
024 7 $a10.1016/j.jff.2017.08.044$2DOI
100 1 $aINFANTE, R. F.
245 $aEnriched sorghum cookies with biofortified sweet potato carotenoids have good acceptance and high iron bioavailability.$h[electronic resource]
260 $c2017
520 $aAim was to evaluate acceptability and iron bioavailability of enriched sorghum cookies with biofortified sweet potato carotenoids. Acceptability and chemical composition were analyzed in four formulations with dry or extruded sorghum and its combination with high carotenoid sweet potato. Enriched cookies presented the highest acceptance as well as nutritional quality, and they were used to measure iron bioavailability by depletion/repletion. The animals fed with Fe-free diet during three weeks were divided in three groups for two weeks: ferrous sulphate control and two tests with the enriched cookies (DEC-D, EEC-D). Hemoglobin were similar among experimental groups and the enzymes expression related to iron metabolism increased in the duodenum of EEC-D. TAC in plasma was similar between test groups and higher when compared to the control. Therefore, biofortified sweet potato carotenoids increased nutritional and sensory quality of the cookies allowing potential action as functional food to reduce risk of iron deficiency anemia.
650 $acookies
650 $airon deficiency anemia
650 $aAnemia nutricional
650 $aAntioxidante
650 $aBiscoito
650 $aDeficiência nutricional
653 $aAcceptability
653 $aExpressão de gene
653 $aGenes expression
653 $aTotal antioxidant capacity
700 1 $aNATAL, D. I. G.
700 1 $aMOREIRA, M. E. de C.
700 1 $aBASTIANI, M. I. D.
700 1 $aCHAGAS, C. G. O.
700 1 $aNUTTI, M. R.
700 1 $aQUEIROZ, V. A. V.
700 1 $aMARTINO, H. S. D.
773 $tJournal of Functional Foods$gv. 38, p. 89-99, 2017.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
