Aceitabilidade de feijão preto (Phaseolus vulgaris L.), fortificado com micropartículas de ferro

Abstract

Acceptability of black beans (Phaseolus vulgaris L.) fortified with iron microparticlesThis study aimed to evaluate the acceptability of black beans (Phaseolus vulgaris L.) fortified with iron micro particles, to be further used in the prevention and control of iron-deficiency anemia. Three samples of stewed black bean were prepared: 1) no addition of microencapsulated ferrous sulfate (control); 2) 5 mg of iron were added to each serving spoon of beans; and 3)10 mg of iron added to each serving spoon of beans. A 5-point hedonic scale was used to evaluate the attributes. The samples from the control and the treatment with 5 mg iron/serving spoon had better acceptance, but there was a little difference when the 5mg/serving was compared with the 10 mg/serving. The high acceptability by the sensory panelists indicates that the fortification of black beans with microencapsulated iron is viable and that it can be used to prevent and control iron-deficiency anemia.

Protein Oxidation in Plant Protein-Based Fibrous Products: Effects of Encapsulated Iron and Process Conditions

“…Previous research has shown that encapsulating ferrous sulfate in pea protein spray-dried particles is a promising method, considering the iron bioaccessibility 16 and the potential to mask the metallic taste. 16,17 Moreover, the incorporation of such ferrous sulfate pea protein spray-dried particles (here referred to as iron-loaded pea protein particles) in cooked black beans 17 and in a banana candy 16 showed good consumer acceptability. It should be noted, though, that the iron-loaded pea protein particles were incorporated after the food was processed, which means that the iron-loaded pea protein particles were not exposed to further food process conditions.…”

Vegetable breeding as a strategy of biofortification in carotenoids and prevention of vitamin A deficiency

“…One of them is the "mass fortification or universal", which consists of adding micronutrients to foods consumed by the vast majority of the population, being regulated by governments; the "fortification in open market", which comprehends the fortification of food by industry on its own initiative and "Directed fortification", which is the fortification of foods eaten by groups at high risk of nutritional deficiency (Ferreira et al, 2015).…”

Teor de Ferro em Feijão Carioca e Preto Cozidos Com e Sem Beterraba

“…O feijão comum (Phaseolus vulgaris, L.) é um alimento básico do cardápio de grande parte da população brasileira, de fácil aquisição e baixo custo, tendo grande importância nutricional, econômica, social e cultural. Os grãos desta leguminosa representam 11,2% das calorias diárias ingeridas na dieta tradicional, fornecendo nutrientes essenciais como proteínas, carboidratos complexos, ácidos graxos insaturados, ferro, cálcio, magnésio, zinco, vitaminas (principalmente do complexo B), fibra alimentar e elevado teor de lisina [4][5][6][7] .…”