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http://140.128.103.80:8080/handle/310901/23388
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| Title: | Taiwanese Journal of Agricultural Chemistry and Food Science |
| Authors: | Lin D.-M., Lee T.-A., Yen Y.-S., Yan L., Chow C.-F. |
| Contributors: | Department of Animal Science and Biotechnology, Tunghai University, Taichung, Taiwan;Department of Food Science, Tunghai University, Taichung, Taiwan |
| Date: | 2007 |
| Issue Date: | 2013-06-24T09:04:21Z (UTC)
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| Abstract: | The purpose of this research was to compare the iron bioavailability of various iron compounds and selected excellent irons for iron-fortified milk powder through in vitro digestion. For pre-selection of iron compounds that ferrous sulfate, ferrous chloride, ferrous fumarate, carbonyl iron, amino acid chelated iron, iron asporotate, ferric chloride and ferric pyrophosphate were added in reconstituted skim milk to undergo in vitro digestion, respectively, and then the selected iron compounds were added in reconstituted whole milk to compare the iron bioavailability by estimating dialyzable ferrous iron (DN), dialyzable total iron (D), nondialyzable (R) and total ferrous iron (DN+R), respectively. Finally, the selected iron compounds were mixed with skim or whole milk powder directly and stored for a week in room temperature. The fortified milk powder was tested for color, flavor and precipitation after rehydrating by 45 ?C ion-free distilled water. The results showed that the Fe2+ iron compounds which contain amino acid chelated iron, ferrous sulfate and ferrous fumarate had better iron bioavailability and the Fe3+ irons which was ferric chloride had better iron bioavailability than ferric pyrophosphate in pre-selection of iron compounds trial. The trial of ferrous sulfate, ferrous fumarate and ferric chloride which were added to reconstituted whole milk showed ferrous sulfate had the best iron bioavailability. Besides, three iron compounds in skim and whole milk powder had similar color and flavor with non-ion fortified reconstituted skim or whole milk , except ferrous fumarate in skim and whole milk had obviously precipitation. |
| Relation: | Selection and evaluation of the in vitro bioavailability of iron compounds in fortified milk powder 45(3) |
| Appears in Collections: | [畜產與生物科技學系所] 期刊論文
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