探讨加电解铁治疗贫血的豆浆的宏基因组和营养成分。

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
V Veeranan Arun Giridhari, Thiyagamoorthy Uma Maheswari, C Vanniarajan, T Hariharan, Subburamu Karthikeyan
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引用次数: 0

摘要

缺铁影响着全世界的人,学龄前儿童发病率最高,其次是育龄妇女和孕妇。在减少缺铁的不同方法中,食品强化是一种可取的和容易接受的公共卫生方法。此外,食品强化已被证明是经济的,并且通过现有的食品输送系统为更大的人口提供了好处,而无需对当前的消费习惯进行重大调整。有鉴于此,印度南部一种广受欢迎且常被食用的发酵主食早餐idli被选为解决缺铁问题的输送系统。此外,由于它的高营养成分和易消化,所有年龄的人都吃。强化剂的生物利用度也将在发酵过程中获得成功。因此,根据必要的膳食要求,将易于获取的电解铁添加到idli糊中,并评估其对idli微生物,营养和感官品质的影响。宏基因组研究表明,在发酵过程中添加更多的益生菌群,对豆浆的发酵微生物群没有影响。研究发现,9毫克的电解铁,或30%的推荐膳食量,具有优越的感官品质和生物利用度。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Probing the metagenome and nutritional composition of idli batter fortified with electrolytic iron for addressing anaemia.

Iron deficiency affects people throughout the world, with preschoolers having the highest frequency followed by women of reproductive age and pregnant mothers. Of the different approaches to reducing iron deficiency, food fortification is a desirable and easily acceptable public health approach. Additionally, food fortification is proven to be economical and offers the benefit of reaching a larger population through current food delivery systems without necessitating significant adjustments to current consumption habits. In light of this, idli, a widely popular and commonly consumed fermented staple breakfast from Southern India, is chosen as a delivery system for addressing iron deficiency. Furthermore, because of its high nutritional content and ease of digestion, idli is eaten by people of all ages. The fortificant's bioavailability will also be successful during idli fermentation. Therefore, following the necessary dietary requirement, the readily accessible form of electrolytic iron is added to the idli batter, and its impact on the microbiological, nutritional, and sensory quality of idli was assessed. A metagenome investigation demonstrated that the fermentation microflora of idli batter was unaffected by electrolytic iron fortification with more probiotic microbiota during fermentation. It has been found that electrolytic iron at 9 mg, or 30% Recommended Dietary Allowance, has superior sensory qualities and bioavailability.

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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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