Elaboración de Leche Saborizada Fortificada con Hierro Hémico Proveniente de Hidrolizados de Hemoglobina Bovina

Arias, Lorena; Ospino, Karen; Montoya, José Edgar Zapata

doi:10.4067/s0718-07642018000400065

Cited by 3 publications

(3 citation statements)

References 23 publications

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“…Therefore, the use of amaranth flour by up to 10% is an alternative to improve its nutritional value and improve its physical characteristics and proximal composition, especially proteins, lipids, minerals, and high digestibility [ 14 ]. Heme iron concentrate has a greater absorption capacity than non-heme iron and has been used in the production of milk fortified with heme iron from bovine hemoglobin hydrolysates [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours

Gonzales¹,

Ocrospoma-Dueñas²,

Quintana-Salazar³

et al. 2023

Molecules

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Enrichment is the addition of nutrients to a food that does not contain them naturally, which is conducted in a mandatory manner and in order to solve a nutritional deficiency in the population. Enriched petipan are products that contain heme iron. The objective of this research was to evaluate the physical, chemical, mechanical and sensory characteristics of petipan produced with Andean grain flours and heme iron concentrate. A completely randomized design (CRD) with five experimental treatments was used with different levels of heme iron. The results show the direct influence of the heme concentration level on the chromatic, mechanical and textural characteristics of petipan. As the heme concentrate increases, its mechanical properties are considerably affected, with there being a correlation between the color intensity and a considerable reduction in its porosity. Samples without heme iron (T0) and 1% heme iron concentrate (T1) present the best mechanical and sensory characteristics; however, the incorporation of heme concentrate directly influences its nutritional, textural, and mainly chromatic components.

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Section: Introductionmentioning

confidence: 99%

Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours

Gonzales¹,

Ocrospoma-Dueñas²,

Quintana-Salazar³

et al. 2023

Molecules

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“…In recent work, A2 cow's milk fortified with lipoic acid nanocapsules (LANCPs) has been developed, which may act as a natural nutritional supplement that has antioxidant properties and maintains the red blood cells count through its redox mechanism (Mohamed Saliq et al, 2020). The literature also reports the preparation of flavored milk fortified with heme iron from bovine hemoglobin hydrolysates, which preserves sensory acceptance by consumers (Arias et al, 2018). Milk fortification has also been carried out with iron microcapsules by liposome, Fatty Acid Esters (FAE), freeze-drying and emulsification methods.…”

Section: Introductionmentioning

confidence: 99%

“…When fortification with iron microcapsules is carried out, these may be poorly soluble or insoluble in water, which makes their homogenization difficult; however, heme iron is a naturally protected compound, it has a high bioavailability (Arias et al, 2018;Toldrà et al, 2011) and can be obtained from bovine and / or pig blood. This is a by-product of the slaughter of these animals with high nutritional value, and that in many cases is discarded without taking advantage and whose inadequate dumping generates environmental pollution problems (Arias et al, 2018). The absorption of heme iron is two or three times greater than that of non-heme iron and is also less dependent on the other components of the food.…”

Section: Introductionmentioning

confidence: 99%

Heme iron fortified flavored milk: quality and sensory analysis

García

Changanaqui

Vásquez

et al. 2022

Braz. J. Food Technol.

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The fortification of dairy beverages is a widely developed strategy using non-heme or heme iron. Heme iron has a higher bioavailability. The investigation aimed to elaborate pasteurized milk with fortified chocolate flavor with heme iron that has good sensory acceptability. The preparation of the flavored milk was carried out based on the regulations and heme iron, obtained from a commercial source of whole blood of porcine origin, was added before the pasteurization process to achieve its complete dilution. The concentration of iron and chocolate flavoring was established as variables in order to evaluate the optimal formulation based on Sensory Acceptability (SA). The experimental design was a 32 factorial design in which eight formulations were established, which were sensory acceptability evaluated by a total of 35 school-age children, aged between 8 and 11 years using a five-point facial hedonic scale. The results of the analysis of variance and optimization of the response showed that SA was 4.71 (on a scale of 1 to 5) for a fortification of 6.76 mg Fe kg-1 sample and a chocolate concentration of 2.0 g kg-1 sample. The physicochemical characterization indicated a higher percentage of carbohydrates, a higher concentration of iron (9.3 mg Fe kg-1 sample) and vitamin C (349.0 mg kg-1 sample) with respect to fresh milk. According to the physicochemical and microbiological results, the approximate life time of the beverage was 5 days, which is in accordance with Peruvian regulations. These results showed a method of fortification of flavored milk that allowed the use of heme iron, whose content could contribute to the daily requirement of this mineral in children aged between 8 and 11 years old (8 mg of iron per day).

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A Review of Slaughterhouse Blood and its Compounds, Processing and Application in the Formulation of Novel Non-Meat Products

Chiroque,

Santiago,

-Espinoza

et al. 2023

Curr Res Nutr Food Sci

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Animal blood has become of growing interest, and its functional and nutritional properties are being exploited. In recent years, several research papers related to the application of blood in food products have been published. The purpose of this review is to describe animal blood, its chemical composition, sampling, processing, preservation, and its application in various non-meat products. Bovine, pig and guinea pig blood has been used in the formulation of different foods such as chocolate, cookies, sausages, drinks, gummies, extruded products and consumed directly as a nutritional supplement, the compounds of interest being heme iron from hemoglobin, blood plasma and serum, bioactive proteins and peptides. However, animal blood residues have a high microbial load that is controlled in slaughterhouses. Likewise, the use of this by-product has shown an increase in hemoglobin levels in pregnant mothers and children with anemia who consume it. These fortified foods were high in protein and iron. The use of blood in different food matrices is a potential alternative to improve its nutritional quality, in addition to helping to reduce the levels of malnutrition and anemia in people.

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Elaboración de Leche Saborizada Fortificada con Hierro Hémico Proveniente de Hidrolizados de Hemoglobina Bovina

Cited by 3 publications

References 23 publications

Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours

Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours

Heme iron fortified flavored milk: quality and sensory analysis

A Review of Slaughterhouse Blood and its Compounds, Processing and Application in the Formulation of Novel Non-Meat Products

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