Effect of Iron Fortification on Physical and Sensory Quality of Gluten-Free Bread

Abstract

The scope of the present study was to investigate the effects of different iron compounds on the physical and sensory characteristics of gluten-free breads (GFBs) that were iron fortified (40 mg/kg solid compound) using different iron compounds. Differences among unfortified and fortified samples were observed in colour, crust firmness, and in the following sensory attributes: pore number, smell of 'moisture', metallic taste and stickiness. Elemental iron was more stable and thus adverse changes to product by its addition were not noticed. The results are useful in understanding the limitations of iron fortification and thus help designing more acceptable iron-fortified GFBs.

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

“…In this way, supplements of some of these micronutrients have been proposed to improve the quality of the gluten‐free diet (Caruso, Pallone, Stasi, Romeo, & Monteleone, ). However, there are very few studies on micronutrient fortification in GFBs, and all studies focus on iron (Kiskini et al., ; Kiskini, Kapsokefalou, Yanniotis, & Mandala, , ) and calcium fortification (Krupa‐Kozak, Altamirano‐Fortoul, Wronkowska, & Rosell, ; Krupa‐Kozak, Troszynska, Baczek, & Soral‐Smietana, ).…”

Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder

“…Over the world, the only proven treatment for coeliac disease is a strict and lifelong adherence to a gluten-free diet, which leads to the deficiency in nutrients components resulting none only from the intestinal abnormalities, but also from an insufficient supply of nutrients in gluten-free diet [13][14][15][16]. Patients showing nutritional deficiencies could require supplementation of their diets with vitamins, antioxidants, minerals, and proteins to correct deficiencies and restore nutrient reserves [17,18].…”

Novel Approaches in Gluten‐Free Breadmaking: Interface between Food Science, Nutrition, and Health

“…Electrolytic iron seemed to be more stable under heat treatment, and thus adverse changes to food by its addition were practically unobserved; however, it is usually poorly absorbed. The results from Kiskini and others (, ) help to understand the limitations of iron fortification in GFB. Curiously, Kiskini and others () observed that differences due to iron fortification were less pronounced in GFBs than in wheat‐containing breads.…”

“…Based on the ferrous iron dialyzability, the predicted in vitro bioavailability of this compound was similar to or higher than other iron compounds tested. In a subsequent study, Kiskini and others () compared the effects of ferric pyrophosphate, ferric pyrophosphate with emulsifiers, sodium iron EDTA, microencapsulated ferrous sulfate, and elemental iron on the physical and sensory characteristics of iron‐fortified GFB (40 mg/kg solid compound). They observed that the addition of ferric pyrophosphate and NaFeEDTA caused undesirable changes in bread, like dark crust and crumb and a metallic taste.…”