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Título : Cuantificación de hierro ferroso en espinaca y harina fortificada: una aplicación para la industria de panificación
Otros títulos : Quantification of ferrous iron in spinach and fortified flour: An application for bakery industries
Quantificação de ferro ferroso em espinafre e farinha fortificada: uma aplicação para a indústria de panificadora
Autor : Arango Ruíz, Álvaro
Vélez Argumedo, Catalina María
Jaramillo Garcés, Yamile
Valencia Rojas, María Adelaida
Hernández Sierra, Ángela
Palabras clave : CORPORACIÓN UNIVERSITARIA LASALLISTA
FACULTAD DE INGENIERÍAS
ESPECTROFOTOMETRÍA UV VISIBLE
HIERRO FERROSO Fe2+
HARINA DE TRIGO
ESPINACA SPINACIAOLERACEA
NUTRICIÓN HUMANA
Fecha de publicación : 30-ago-2012
Editorial : Corporación Universitaria Lasallista
Facultad de Ingenierías
Citación : Journal of Engineering and Technology;Vol 1, No 1 (2012)
Resumen : Introduction. The nutritional deficiency of certain minerals, such as iron, affects people worldwide and affects their health depending, mainly, on the incidence degree and the magnitude of such deficiency. Spinach is one of the vegetables in which iron is more abundant, and this is why this research work evaluates this micro mineral in a bakery product: The cookies or biscuits usually consumed by Colombians in their daily diet. In the process and the development of new technologies, the quantification of vitamins and minerals that intervene in food is essential. Analytic chemistry has played a primordial role in it, because its methods generate very exact results and they do soin a practical way. Objective. The ferrous iron Fe2+ present in three matrices was counted. These matrices are: Spinaciaoleraceaspinach, the unchlorinated wheat flour and a classic mass for enhanced biscuits with and without spinach pulp in its formula, aiming to observe the possibility of a direct fortification with iron, by the use of a vegetal matrix, such as spinach, for a bakery finished product. Methodology. Fe2+ was quantified in every proposed matrix by the use of UV Visible spectrophotometry, with the ortho-phenanthroline method. Results. A 7,93 mg /L iron concentration was found in the mass with added spinach and for the control mass, it was 3,56 mg/L. This means a 4,37 mg/L increase. Conclusion. The significant difference in the iron concentration analysis evaluated in the samples, demonstrates the functionality of spinach because of its high iron content. This result can be used to fortify bakery products and other alimentary matrices.
URI : http://hdl.handle.net/10567/699
ISSN : 2256-3903
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