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Soybean Hulls as an Iron Source for Bread Enrichment
Author(s) -
JOHNSON CATHERINE D.,
BERRY MARTIN F.,
WEAVER CONNIE M.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10460.x
Subject(s) - food science , fortification , tenderness , ferrous , chemistry , egg white , organic chemistry
Soybean hulls, a concentrated source of iron, may have potential as a source of iron fortification in baked products. Retention of 59 Fe in rats from white bread containing intrinsically labeled soybean hulls did not differ significantly (p<0.05) from extrinsically labeled white bread fortified with bakery grade ferrous sulfate (70.4 and 63.1%, respectively). Physical and sensory evaluations of bread containing up to 5% soybean hulls did not differ from white bread in loaf volume, cross‐sectional area, tenderness or overall acceptance. These results suggest that soybean hulls are a good source of available iron and may be added to bakery products without deleterious effects in baking performance and sensory acceptability.