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Soybean hulls as an iron source for bread enrichment

Journal Article · · J. Food Sci.; (United States)
; ;

Soybean hulls, a concentrated source of iron, may have potential as a source of iron fortification in baked products. Retention of /sup 59/Fe in rats from white bread containing intrinsically labeled soybean hulls did not differ significantly (p<0.05) from extrinsically labeled white bread fortified with bakery grade ferrous sulfate (70.4 and 63.1%, respectively). Physical and sensory evaluations of bread containing up to 5% soybean hulls did not differ from white bread in loaf volume, cross-sectional area, tenderness or overall acceptance. These results suggest that soybean hulls are a good source of available iron and may be added to bakery products without deleterious effects in baking performance and sensory acceptability.

Research Organization:
Purdue Univ., West Lafayette, IN
OSTI ID:
7119032
Journal Information:
J. Food Sci.; (United States), Journal Name: J. Food Sci.; (United States) Vol. 50:5; ISSN JFDSA
Country of Publication:
United States
Language:
English

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Related Subjects

550501* -- Metabolism-- Tracer Techniques
59 BASIC BIOLOGICAL SCIENCES
ANIMALS
BETA DECAY RADIOISOTOPES
BETA-MINUS DECAY RADIOISOTOPES
BIOLOGICAL AVAILABILITY
DAYS LIVING RADIOISOTOPES
ELEMENTS
EVEN-ODD NUCLEI
FOOD
INTERMEDIATE MASS NUCLEI
IRON
IRON 59
IRON ISOTOPES
ISOTOPE APPLICATIONS
ISOTOPES
LABELLED COMPOUNDS
MAMMALS
METALS
NUCLEI
PLANTS
RADIOISOTOPES
RATS
RETENTION
RODENTS
SOYBEANS
TRACER TECHNIQUES
TRANSITION ELEMENTS
VEGETABLES
VERTEBRATES