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Your search keyword '"Eryka Maria dos Santos"' showing total 2 results
Start Over Author "Eryka Maria dos Santos" Publisher public library of science (plos)
2 results on '"Eryka Maria dos Santos"'

1. Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD.

Author

Emmanuela Prado de Paiva Azevedo, Eryka Maria Dos Santos Alves, Samuel de Santana Khan, Leonardo Dos Santos Silva, José Roberto Botelho de Souza, Beate Saegesser Santos, Carlos Bôa-Viagem Rabelo, Ana Carolina Dos Santos Costa, Clayton Anderson de Azevedo Filho, and Margarida Angélica da Silva Vasconcelos

Subjects
Medicine, Science
Abstract

Folic acid content was evaluated in food preparations containing wheat and corn flour submitted to baking, deep-frying, and steaming. Commercially fortified flours showed the absence of folic acid. Flours with laboratory folic acid fortification showed 487 and 474 μg of folic acid in 100 g of wheat and corn flours, respectively. In the corn flour preparations, the cake had the highest retention (99%) when compared to couscous (97%). Besides, the cake showed higher retention when compared to the wheat flour preparations due to the interactions of the folic acid with the hydrophobic amino acids of the Zein, a protein found in corn. In wheat flour preparations, vitamin retention was 87%, 80% and 57% in bread, cake, and White sauce respectively. These findings relate to the change of the physicochemical properties of food components that occurs during mixing and cooking of the ingredients.

Published
2020
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2. Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD

Author

José Roberto Botelho de Souza, Emmanuela Prado de Paiva Azevedo, Samuel de Santana Khan, Margarida Angélica da Silva Vasconcelos, Clayton Anderson de Azevedo Filho, Leonardo dos Santos Silva, Ana Carolina Dos Santos Costa, Carlos Bôa-Viagem Rabelo, Beate S. Santos, and Eryka Maria dos Santos Alves

Subjects
B Vitamins, Physiology, Flour, 01 natural sciences, chemistry.chemical_compound, Medicine and Health Sciences, Cooking, Food science, Materials, Chromatography, High Pressure Liquid, Triticum, chemistry.chemical_classification, Multidisciplinary, Organic Compounds, digestive, oral, and skin physiology, Eukaryota, food and beverages, Vitamins, Bread, 04 agricultural and veterinary sciences, Plants, 040401 food science, Amino acid, Folic acid fortification, Chemistry, Experimental Organism Systems, Physical Sciences, Wheat, Medicine, Research Article, Vitamin, Science, Materials Science, Steaming, Wheat flour, Research and Analysis Methods, Zea mays, Folic Acid, Model Organisms, 0404 agricultural biotechnology, Plant and Algal Models, Grasses, Nutrition, Cooking methods, Organic Chemistry, 010401 analytical chemistry, fungi, Chemical Compounds, Organisms, Food Consumption, Biology and Life Sciences, Diet, Maize, 0104 chemical sciences, chemistry, Folic acid, Food, Mixtures, Animal Studies, Physiological Processes, Hplc dad
Abstract

Folic acid content was evaluated in food preparations containing wheat and corn flour submitted to baking, deep-frying, and steaming. Commercially fortified flours showed the absence of folic acid. Flours with laboratory folic acid fortification showed 487 and 474 μg of folic acid in 100 g of wheat and corn flours, respectively. In the corn flour preparations, the cake had the highest retention (99%) when compared to couscous (97%). Besides, the cake showed higher retention when compared to the wheat flour preparations due to the interactions of the folic acid with the hydrophobic amino acids of the Zein, a protein found in corn. In wheat flour preparations, vitamin retention was 87%, 80% and 57% in bread, cake, and White sauce respectively. These findings relate to the change of the physicochemical properties of food components that occurs during mixing and cooking of the ingredients.

Published
2020

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