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Influence of food processing on iron availability in vitro from extruded maize‐based snack foods
Author(s) -
Hazell T,
Johnson I T
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740460315
Subject(s) - food science , bioavailability , extrusion , snack food , extrusion cooking , raw material , refining (metallurgy) , food processing , food products , chemistry , materials science , biology , metallurgy , bioinformatics , organic chemistry , starch
Samples of an extruded maize‐based snack food taken at various points during manufacture were digested in vitro under simulated physiological conditions. The proportion of iron diffusing across a semi‐permeable membrane was used as an index of bioavailability. Iron diffusibility increased from less than 3 % in raw whole maize to over 20 % in the finished product. Four processing stages were found to be responsible for this enhancement: (I) refining of raw maize, (2) product formulation, (3) extrusion cooking, (4) addition of flavourings. The extrusion cooking process itself was responsible for only a small part of the increase in iron diffusibility. There was a reduction in iron content due to refining, but a small increase in iron content due to product formulation and extrusion cooking. The various factors associated with each stage of snack food manufacture are discussed in relation to their potential influence on iron availability.