2012
DOI: 10.7455/ijfs/1.1.2012.a2
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The Use of Maltodextrin Matrices to Control the Release of Minerals from Fortified Maté

Abstract: The aim of this research was to study the sensorial acceptance of a fortified food containing different minerals (calcium, magnesium and iron) and to determine the actual quantities present (bioaccessibility) when extracted in maté. A sensorial analysis was performed to compare sensorial quality of fortified and non-fortified maté. Although panelists identified differences between the fortified and non-fortified maté, only 3% of them commented on an unpleasant flavor. Sequential extraction assays were performe… Show more

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