Physico-chemical quality and homogeneity of folic acid and iron in enriched flour using principal component analysis
Authors:
- Thaís R. BoenTBThaís R. Boen
- Roger WagnerRWRoger Wagner
- Juliana A. Lima-PalloneJLJuliana A. Lima-Pallone
- 1 January 2009
- journal article
- research article
- Published by Taylor & Francis in International Journal of Food Sciences and Nutrition
- Vol. 60 (sup7) , 167-179
Abstract
The aim of the present work was to determine parameters of the corn and wheat flour matrix, such as protein, lipid, moisture, ash and carbohydrates, folic acid and iron contents. Three principal components explained 91% of the total variance. Wheat flours were characterized by high protein and moisture content. On the other hand, the corn flours had the greater carbohydrates, lipids and folic acid levels. The concentrations of folic acid were lower than the issued value for wheat flours. Nevertheless, corn flours presented extremely high values. The iron concentration was higher than that recommended in Brazilian legislation. Poor homogenization of folic acid and iron was observed in enriched flours. This study could be useful to help the governmental authorities in the enriched food programs evaluation.Keywords
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