In vitro dialyzability of essential minerals from white and whole grain pasta

dc.creatorVignola, María Belén
dc.creatorBustos Shmidt, Mariela Cecilia
dc.creatorPerez, Gabriela Teresa
dc.date.accessioned2019-11-20T13:29:13Z
dc.date.accessioned2022-10-15T09:51:47Z
dc.date.available2019-11-20T13:29:13Z
dc.date.available2022-10-15T09:51:47Z
dc.date.created2019-11-20T13:29:13Z
dc.date.issued2018-11
dc.identifierVignola, María Belén; Bustos Shmidt, Mariela Cecilia; Perez, Gabriela Teresa; In vitro dialyzability of essential minerals from white and whole grain pasta; Elsevier; Food Chemistry; 265; 11-2018; 128-134
dc.identifier0308-8146
dc.identifierhttp://hdl.handle.net/11336/89257
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4372524
dc.description.abstractThe aim of the present investigation was to study the in vitro mineral dialyzability of pasta made with white and whole-grain flours obtained from two genotypes (Klein Guerrero and Baguette Premium 11) with different mineral contents. Pasta samples were made from white flour (FP), and whole grain flour from cyclonic mill (WFAP) and blade mill (WFBP). Mineral content and in vitro digestion were determined on all samples to study starch variation and mineral dialyzability. Whole-grain pasta contained significantly higher amounts of minerals than FP, since bran and embryo are richer in minerals than endosperm. In addition to the low content of mineral composition observed in FP, the dialyzability of some minerals (Cu, Fe, Mg and Zn) was higher than whole-grain pasta even when the percentage of starch hydrolyzed after intestinal digestion was higher than FP. These results can also be useful for developing wheat-based products rich in the desired minerals.
dc.languageeng
dc.publisherElsevier
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0308814618308033
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodchem.2018.05.012
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pubmed/29884363
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectMINERAL CONTENT
dc.subjectMINERAL DIALYZABILITY
dc.subjectWHITE FLOUR PASTA
dc.subjectWHOLE-GRAIN PASTA
dc.titleIn vitro dialyzability of essential minerals from white and whole grain pasta
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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