Valor nutricional y biodisponibilidad de hierro en pan tipo rollo elaborado con bienestarina más.

Abstract

Undernourishment and Anemia iron deficiency are presented with high prevalence levels in Children worldwide, becoming serious public health problems with negative impacts in human health and socio-economic development. In spite of the great efforts by the Colombian government, these problems still persist, as the results gathered by the Survey of Nutritional Situation (ENSIN, 2010); in the country the 3.4% of Children under 5 suffer Undernourishment, the 3.2% have chronic Undernourishment and the 0.9% suffer acute Undernourishment, although the latter figure may seem insignificant, it represents about 38,500 Children. With regards to micronutrient deficiencies the 43.3% suffer plasma zinc deficiency, the 24.3% A Vitamin deficiency and the 10.6% iron deficiency. As strategies for solving these problems, el Instituto de Bienestar Familiar (ICBF) advances food assistance programs in which Fortified Complementary nourishment are provided (ACF), as a component Bienestarina Mas®, this complement in its recent formulation contains a mixture of cereals, legumes and powder milk with vitamins, minerals such as iron, zinc, copper and essential fatty acids (Omega 3). Consequently, it was necessary to assess the nutritional intake and bioavailability of iron by using the method in vitro in salt roll type bread made of partial replacement of wheat flour fortified by Bienestarina Mas® in proportions of 70:30, 60:40, 50:50 respectively, while maintaining 100% control sample fortified wheat flour. 17 Methodologically, we started from physical analysis (particle size and water absorption) and chemical (moisture, fat, iron, ashes, proteins, fiber and carbohydrates) flours used as raw materials. Subsequently, the panarias pieces obtained were determined the same chemical characteristics as well as physical analysis (color, volume, weight), microbiological (molds and yeasts, total coliforms and fecal ones), affective sensory tests with children beneficiaries of children's home and discriminative tests with a semi-trained panel. To determine the bioavailability of iron was used the dialyzability technique of D.D. (Miller et al., 1981). The results obtained in the physical analysis allowed to identify that Bienestarina Mas® presented a particle size of 0.355 mm, permitting water absorption (68.36% vs. 43.2%) compared to wheat flour fortified. As chemical analyzes la Bienestarina Mas® contains a higher percentage of iron, macronutrients, fiber and kilocalories. It was possible to develop a salt type roll bread with partial substitution of 30%, 40% and 50% of wheat flour fortified by Bienestarina Mas®, being necessary the increase of water content, kneading and fermentation time in the substitutions of 40 % and 50%, obtaining a suitable viscous elastic mass characteristics. Bienestarina Mas® use in the formulation of bread increased the nutritional value of the product in terms of content and quality and higher biological value protein, iron, and fiber but with a slight depreciation in quality because of the decrease in volume substitutions the 40 and 50% that were associated in turn with a more compact crumb compared to breads made of 100% wheat flour. From the microbiological point of view, breads processed accomplished microbiologically the Colombian Technical Standard NTC 1363 (2005) ensuring a food suitable for human consumption. The increase of the replacement of wheat flour by Bienestarina Mas®, significantly increased iron concentration compared to the control sample, opposite to what was 18 expected with the bioavailability of the mineral, suggesting a negative effect on iron absorption due to the presence of inhibitors of this micronutrient in the food matrix. With regard to the results of sensory evaluation, elaborated breads were very popular among children, even though when in the discriminative tests significant differences were observed in the attributes evaluated. Finally, it should be noted that the inclusion of this flour in bakery products would increase the nutritional value of bread obtained, introducing significant differences in the content of protein, iron and fiber, in respect of bread made of the 100% of fortified wheat flour.