出版社：Sociedad Chilena de Nutrición, Bromatología y Toxicología
其他摘要：Iron (Fe) and Zinc (Zn) dialyzability was compared in 7 commercial ready-to-eat breakfast cereals (BC). Four of them were fortified with elemental Fe and ZnO. Fe and Zn dialyzability of 3 different types of BC fortified with ZnO and FeNa2EDTA or FeSO4 was also performed in our laboratory. An in vitro methodology that measures the percentage of mineral dialyzability (D%) with controlled pH was used. The DFe% values obtained for the commercially fortified BC ranged between 0.4 to 15.0% without milk and between 1.0 to 5.6% when milk was added to the cereals. In the case of Zn the values ranged from 3.3 to 16.1 without milk and between 3.3 and 30.8 when milk was added. Almost every BC that was experimentally fortified in our laboratory presented a higher DFe% (19.5 to 28.6%) and DZn% (12.4 to 29.2) when fortified with FeNa2EDTA (with or without milk). The results obtained suggest that FeNa2EDTA is a viable alternative for the fortification of BC.
关键词：Cereals for breakfast; FeNa2EDTA; FeSO4; iron; fortification
其他关键词：Cereals for breakfast; FeNa2EDTA; FeSO4; iron; fortification.
