scholarly journals Pengembangan Butiran Premiks untuk Fortifikasi Zat Besi dalam Beras

2020 ◽  
Vol 25 (4) ◽  
pp. 592-598
Author(s):  
Feri Kusnandar ◽  
Faleh Setia Budi ◽  
Yustikawati ◽  
Yane Regiyana ◽  
Slamet Budijanto

Iron-fortified rice potentially increases iron consumption in order to overcome anemia in Indonesia. Premix kernel can be applied as a fortificant vehicle being formulated into rice. The premix kernel is processed by mixing rice flour and iron source and extruded to yield rice-like extrudate. This research aimed to develop iron premix kernel using a double screw extruder and evaluate the fortificant homogeneity during mixing and stability due to washing as well as overall sensory acceptability of fortified rice. The premix kernel was made by mixing rice flour (1000 g), pyrophosphate ferries (containing 5,000 mg Fe), and GMS (10 g) for 5, 10, 15, 20, 25, and 30 minutes, added with water (450 mL) and passed into an extruder at 80°C. The dry-mixed for 20 minutes yielded a homogenous premix kernel (6,030±135 mg/kg with RSD of 2.25%). The mixing of premix kernel and Pandanwangi rice (1:100) for 25 minutes using a blade mixer yielded fortified rice with iron content of 39 mg/kg and RSD of 13.56%. The washing process of fortified rice decreased iron content, and the percentage of iron loss was affected by the washing frequency. Raw and cooked fortified rice did not differ organoleptically from those without fortification. Keywords: anemia, fortified rice, ferric pyrophospate, homogeneity, premix kernel

2005 ◽  
Vol 82 (5) ◽  
pp. 574-581 ◽  
Author(s):  
Hanwu Lei ◽  
R. Gary Fulcher ◽  
Roger Ruan ◽  
Bernhard van Lengerich

2021 ◽  
pp. 108201322110692
Author(s):  
Nispa Seetapan ◽  
Bootsrapa Leelawat ◽  
Nattawut Limparyoon ◽  
Rattana Yooberg

Rice noodles have been manufactured in the food industry using different extrusion methods, such as traditional and modern extrusions, which affect the noodle structure and qualities. Therefore, the effects of the extrusion process on qualities of rice noodles using the same blend of rice flour and crosslinked starch were evaluated. In this study, a capillary rheometer was used as an alternative approach to simulate the traditional extrusion method in which the noodles are obtained by continuously pressing the pregelatinized noodle dough through a die. For modern extrusion, a twin-screw extruder was employed to obtain the noodles in a one-step process. The optimal range of moisture content used in the formulation was studied. Upon cooking, the noodles showed a decrease in cooking time and cooking loss with increasing moisture content in the formulation. All cooked noodles showed comparable tensile strength, but those extruded by a twin-screw extruder had substantially greater elongation. Scanning electron micrographs revealed that the noodles prepared using the extruder had a denser starch matrix, while those obtained from a capillary rheometer showed the aggregation of starch fragments relevant to the existence of starch gelatinization endotherm from differential scanning calorimetry. This indicated that the extrusion process using the twin-screw extruder provided a more uniform starch transformation, i.e., more starch granule disruption and gelatinization, thus giving the noodles a more coherent structure and better extensibility after cooking. The obtained results suggested that different thermomechanical processes used in the noodle industry gave the extruded rice noodles different qualities respective to their different microstructures.


LWT ◽  
2015 ◽  
Vol 60 (2) ◽  
pp. 1061-1067 ◽  
Author(s):  
Pornpimol Sereewat ◽  
Chankavee Suthipinittham ◽  
Sirirat Sumathaluk ◽  
Chureerat Puttanlek ◽  
Dudsadee Uttapap ◽  
...  

2016 ◽  
Vol 43 (1) ◽  
pp. 32-38 ◽  
Author(s):  
Tatsuo Tsukamoto ◽  
Takayuki Matsubara ◽  
Yuka Akashi ◽  
Morihiro Kondo ◽  
Motoko Yanagita

Background: In order to keep up the optimal iron status in chronic hemodialysis patients, it is important to know how much iron is lost due to hemodialysis. Residual blood associated with the hemodialysis procedure together with blood sampling inevitably causes the loss of iron in chronic hemodialysis patients. Recent advances in hemodialysis techniques might have reduced this complication. In this cross-sectional study, we directly measured total iron loss by hemodialysis. Methods: Two hundred thirty-nine patients who received chronic hemodialysis at Otowa Memorial Hospital were enrolled; 65.7% of patients were men, and mean age was 67 ± 6.4 years (mean ± SD) and 43.2% were diabetic. Residual blood in blood tubing set and dialyzer after rinse back with saline was collected and homogenized. The iron content including free, protein-bound and heme iron was measured using an atomic absorption spectrometry. Results: The mean iron content in residual blood was 1,247.3 ± 796.2 µg (mean ± SD) and the median was 1,002 µg (95% CI 377.6-3,461.6 µg), indicating 160.8 mg (95% CI 58.9-540.0 mg) iron loss annually when hemodialysis was performed 156 times a year. Fifty milliliter whole blood for monthly blood test and another 2 ml of whole blood lost by paracentesis at every dialysis session contains 228.6 and 118.9 mg iron at 11 g/dl hemoglobin, respectively. Therefore, an annual total iron loss due to hemodialysis comes to 508.3 mg (95% CI 406.4-887.5 mg). Conclusions: Five hundred milligram of annual iron supplementation might be sufficient to maintain iron status in hemodialysis patients, which is less than the dose recommended as 1,000-2,000 mg a year. Further study will be required to verify this iron supplementation dosage with recent hemodialysis procedure.


2011 ◽  
Vol 20 (No. 6) ◽  
pp. 229-236 ◽  
Author(s):  
J. Pokorný ◽  
A. Farouk Mansour ◽  
F. Pudil ◽  
V. Janda

Mixtures of wheat semolina, 5% glucose and 0–30% defatted soybean flour were used for the preparation of extruded samples using a pilot plant single screw extruder, maximum temperature being 140°C. The browning reactions were only moderate, the intensities of the trichromatic a* coordinate increased, and some changes were observed in chroma and the odour difference ΔE*. The sensory acceptability improved by increasing the content of soybean flour, the odour intensity increased, and some changes were observed in the sensory profile. Volatile substances were isolated using a SPME procedure, and the volatiles were separated using a Fisons GLC 8000 apparatus equipped with a mass spectrometer. Among the flavour active volatiles, pyrazines were the most prominent class of compounds, especially methyl and ethyl substituted derivatives. Pyrrole and furan substituted pyrazines were found only in small amounts because of the low extrusion temperature. Other furan and pyrrole derivatives had a lesser effect on flavour because of their relatively low amounts. Aldehydes, fatty acids, ketones, and other aliphatic derivatives contributed only a little to the resulting flavour. Compared to the mixtures of semolina and glucose only, the additions of defatted soybean flour moderately increased the number of substituted pyrazines detected in the extruded mixtures but increased substantially the pyrazine fraction in the total peak area. Among furan derivatives, 2-furancarboxaldehyde, 2-furanmethanol and 5-methyl-2-furyl alcohol belonged to the most prominent derivatives. Among other compounds, acetic acid, butyrolactone and maltol should be mentioned.  


2009 ◽  
Vol 22 ◽  
pp. S78-S82 ◽  
Author(s):  
Jennifer F. Lai ◽  
Joannie Dobbs ◽  
Michael A. Dunn ◽  
Socorro Tauyan ◽  
C. Alan Titchenal
Keyword(s):  

2008 ◽  
Vol 85 (2) ◽  
pp. 230-237 ◽  
Author(s):  
Hanwu Lei ◽  
R. Gary Fulcher ◽  
Roger Ruan ◽  
Bernhard van Lengerich

Blood ◽  
2004 ◽  
Vol 104 (11) ◽  
pp. 3621-3621 ◽  
Author(s):  
John C. Wood ◽  
Maya Otto-Duessel ◽  
Michelle Aguilar ◽  
Hanspeter Nick ◽  
Thomas D. Coates ◽  
...  

Abstract Introduction: The Mongolian gerbil mimics many of the cardiac functional impairments observed in iron cardiomyopathy, however relatively few chelation studies have been performed in this model. The purpose of this study was to characterize the dose-response of deferoxamine, ICL670, and deferiprone (L1) with respect to liver and cardiac iron chelation in the gerbil Methods: Thirty three adult Mongolian gerbils underwent subcutaneous iron dextran loading with 1500 mg/kg iron dextran divided into three, weekly doses. Chelation began at 4 weeks and continued for 4 weeks. Animals were divided into 9 treatment groups of three animals each(DFO 50, 100, and 200 mg/kg/day (subQ BID), ICL670 25, 50, and 100 mg/kg/day(PO QD), and L1 125, 250, and 500 mg/kg/day(PO TID), 5 days per week). Three control animals were sacrificed at 4 weeks and 8 weeks to estimate sponatenous iron loss. Histology and quantitative iron were performed in all animals. Results: Iron loading yielded liver iron concentrations of 26.6±3.8 mg/g(dry wt) and cardiac iron concentrations of 3.7±0.5 mg/g(dry wt) at 4 weeks (normal < .5 mg/g for both organs). However, organ iron content fell 6.4% in liver and 8.9% in heart per week in animals without chelation therapy, reflecting high spontaneous iron excretion. All three chelators exhibited significant dose-responsiveness for liver iron elimination. However, only ICL670 chelation at 100 mg/kg reduced liver iron content greater than for controls. In fact, animals treated with low dose L1 and DFO had higher iron levels than controls, probably by interfering with spontaneous iron elimination. None of the agents chelated the heart effectively. In fact, 88% of the L1 group, 56% of the ICL670 group and 22% of the DFO group had cardiac iron levels outside the normal range predicted from the 8 wk control animals. Conclusion: Iron chelation in the gerbil model requires doses nearly 3.6 fold greater than in humans to produce discernable iron loss above background iron excretion in short-term studies. Subtherapeutic dosing may actually increase iron levels relative to control animals by decreasing spontaneous iron excretion. Groupwise Iron Concentration and Content HIC(mg/g dry) HIC(mg/g wet) Organ FE(mg) CIC(mg/g dry) CIC(mg/g wet) Organ FE(mg) Control(4wk) 26.6±3.8 7.0±1.4 27.5±2.6 3.74±0.5 0.74±0.1 0.32±0.05 Control(8wk) 23.1±1.1 5.9±0.5 20.5±2.2 2.64±0.19 0.52±0.03 0.20±0.01 DFO 50mg/kg 31.0±3.0 8.2±1.5 28.9±3.4 2.73±0.32 0.56±0.03 0.20±0.02 DFO100mg/kg 25.3±3.3 6.8±1.2 25.0±4.9 3.20±0.46 0.90±0.46 0.33±0.18 DFO200mg/kg 23.5±1.4 5.9±0.4 17.6±2.4 2.77±0.20 0.53±0.07 0.18±0.03 L1 125mg/kg 32.2±1.3 7.7±1.1 23.8±3.4 3.63±0.25 0.79±0.02 0.23±0.02 L1 250mg/kg 29.3±7.4 8.5±2.7 26.7±6.2 3.56±0.85 0.71±0.12 0.21±0.04 L1 500mg/kg 18.5±0.9 5.0±0.6 19.4±1.8 2.68±0.43 0.57±0.08 0.20±0.04 ICL 25mg/kg 24.3±6.3 6.2±1.3 21.5±5.6 3.47±0.09 0.74±0.02 0.25±.02 ICL 50mg/kg 27.6±1.7 6.7±1.1 19.7±4.3 3.22±0.05 0.64±0.14 0.23±0.04 ICL100mg/kg 18.5±3.7 4.1±1.1 13.8±1.8 2.96±0.38 0.59±0.09 0.23±0.04


Sign in / Sign up

Export Citation Format

Share Document