Εμπλουτισμός άρτου με εγκλεισμένο σίδηρο

Γιαλού, Ελένη; Gialou, Eleni

dc.contributor.author	Γιαλού, Ελένη	el
dc.contributor.author	Gialou, Eleni	en
dc.date.accessioned	2019-04-12T07:07:41Z
dc.date.available	2019-04-12T07:07:41Z
dc.date.issued	2019-04-12
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/48611
dc.identifier.uri	http://dx.doi.org/10.26240/heal.ntua.16266
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ελλάδα	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/gr/	*
dc.subject	Εγκλεισμός	el
dc.subject	Σίδηρος	el
dc.subject	Εμπλουτισμός	el
dc.subject	Άρτος	el
dc.subject	Σίτος	el
dc.subject	Encapsulation	en
dc.subject	Wheat	en
dc.subject	Fortification	en
dc.subject	Bread	en
dc.subject	Iron	en
dc.title	Εμπλουτισμός άρτου με εγκλεισμένο σίδηρο	el
heal.type	bachelorThesis
heal.classification	Τεχνολογία τροφίμων	el
heal.language	el
heal.access	free
heal.recordProvider	ntua	el
heal.publicationDate	2018-09-24
heal.abstract	Iron deficiency anemia and all the symptoms that come along, is one of the most widespread health disorders that affect a large portion of world’s population. While trying to prevent and treat this problem, many basic types of food are enriched with iron sources. This aims are in the mild administration of small and frequent bioavailable quantities of iron and consequently in the gradual shielding of population’s health. Flour and bakery products in particular are an excellent choice for iron enrichment, because they are easily accessible and at the same time they offer good amount of energy, proteins and natural fibers. However they lack in iron because the largest portion of it is disposed during the treatment of the wheat seed. So it is suggested that they are enriched so that the original quantities of iron are restored or even boosted. The main restrictions that emerge during this process are the organoleptic changes of the bakery products and the reduced bioavailability of iron due to the naturally contained phytate. However all these can be encountered with the addition of encapsulated iron instead of free, because the encapsulation is a technique which has proven to increase the bioavailability of the encapsulated substance and at the same time protect from organoleptic changes. The subject examined in the current thesis is the encapsulation of iron and the integration of these encapsulation products in bakery products. Initially iron sulfate (FeSO4x7H2O) is encapsulated in a variety of carrier materials using two modified methods of freeze drying. The encapsulation process is described as follows. The encapsulation carriers are dissolved in water and the iron is added while under constant stirring. This solution is then treated with ultrasounds and then sprayed in a liquid agent and is left to rest. After that the solid phase is separated and it is left in the freezer for 48 hours. Then the sample is freeze dried and grinded. The differences between the two modified methods are, on the one hand, the spraying agent which is either ethanol (96%) or CaCl2 0.1M solution and on the other hand the separation method used which can be either centrifugation or vacuum filtration. The coating materials used in the ethanol spraying method are: maltodextrin, gum arabic, modified starch, chitosan, gelatin, xanthan gum, pectin, cyclodextrin and combinations of those. During the method of spraying in CaCl2 0.1M solution are used combinations of sodium alginate, pectin and modified starch. The encapsulation products are evaluated and compared according to their restraint in water firstly qualitatively using Fourier-Transform Infrared Spectroscopy and secondly quantitatively using Visible Spectroscopy. Qualitatively speaking, almost all the encapsulating agents develop bond with the iron. The material which cannot do this is cyclodextrin while another agent that is discarded is the xanthan gum-gelatin combination due to the increased hardness which leads to manipulation problems. Quantitatively, the method including ethanol 96% spraying is proved to be more effective than the one with the CaCl2 solution 0.1M. The encapsulation efficiencies range from 54.84% (gum arabic- xanthan gum combination) to 97.03% (gum arabic) 10 when using ethanol against the 0.67% (sodium alginate-modified starch combination) to 51.58% (sodium alginate-chitosan combination) when using CaCl2 0.1M solution. The most capable iron restraining agents prove to be gum arabic and combinations in which it exists in greater proportion. In the encapsulation stage, the best iron restraining agents are chosen and they are integrated in wheat flour. The flour is fortificated with encapsulation products as well as with free iron by 15ppm and 40ppm of iron and the dough, the rising dough and bread are tested for their texture characteristics. After that, the organoleptic control and the color measurement of the bakery products follow. Furthermore, Atomic Absorption Spectroscopy is used in order to determine the iron content and also a simulation of the digestive system to find the bioavailable iron. Specifically it is found that enriching the bakery products with iron, does not result in important changes in the overall liking, color, and texture characteristics of the final products. At the same time it provides increased quantities of bioavailable iron especially in the case of the 40ppm addition compared to the addition of free iron. Consequently fortification of wheat flour, and subsequently bakery products, with encapsulated iron makes up a promising alternative of fortification, while at the same time offering many possibilities for further experiments.	en
heal.advisorName	Τζιά, Κωνσταντίνα	el
heal.committeeMemberName	Κόλλια, Κωνσταντίνα	el
heal.committeeMemberName	Τζιά, Κωνσταντίνα	el
heal.committeeMemberName	Τσόπελας, Φώτιος	el
heal.academicPublisher	Εθνικό Μετσόβιο Πολυτεχνείο. Σχολή Χημικών Μηχανικών. Τομέας Σύνθεσης και Ανάπτυξης Βιομηχανικών Διαδικασιών (IV). Εργαστήριο Χημείας και Τεχνολογίας Τροφίμων	el
heal.academicPublisherID	ntua
heal.numberOfPages	154 σ.
heal.fullTextAvailability	true