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Nutritional Adequacy of Flour Product Enrichment with Iodine-Fortified Plant-Based Products

cris.virtual.author-orcid0000-0003-0264-6027
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid3a339447-e0e3-4999-acbe-5a9505932da9
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThis study assessed the nutritional value of designed vegan flour products (Gnocchi and Ciabatta) by adding iodine-fortified dried vegetables. The KI and KIO3 constituted the sources of iodine. The pumpkin, cauliflower, carrot, broccoli and beetroot were used as a matrix for the iodine applied. The nutritional value was tested based on iodine content and antioxidant activity. The content of thiamine was determined in samples of Ciabatta rolls. The antioxidant activity of Gnocchi dumplings and Ciabatta rolls was analysed before and after heat treatment (baking and cooking) and after storage. It was confirmed that the designed cereal products (Ciabatta rolls and Gnocchi dumplings) with the addition of iodine-fortified dried vegetables are a good source of iodine in the diet and can be used as an element of IDD prevention. Consuming 100 g of Ciabatta rolls (1 pc.) provides coverage of iodine demand at the level of ~6% RDA, while 100 g of Gnocchi dumplings (20 pcs.) provides ~19% RDA. The type of iodine carrier (KI or KIO3 ) and type of vegetable for iodine introduced into cereal products affect the content of selected nutritional value indicators, such as iodine and thiamine content and antioxidant properties of the product.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.contributor.authorJankowska, Agata
dc.contributor.authorSzymandera-Buszka, Krystyna
dc.date.access2025-02-05
dc.date.accessioned2025-02-05T08:12:42Z
dc.date.available2025-02-05T08:12:42Z
dc.date.copyright2024-12-10
dc.date.issued2024
dc.description.abstract<jats:p>This study assessed the nutritional value of designed vegan flour products (Gnocchi and Ciabatta) by adding iodine-fortified dried vegetables. The KI and KIO3 constituted the sources of iodine. The pumpkin, cauliflower, carrot, broccoli and beetroot were used as a matrix for the iodine applied. The nutritional value was tested based on iodine content and antioxidant activity. The content of thiamine was determined in samples of Ciabatta rolls. The antioxidant activity of Gnocchi dumplings and Ciabatta rolls was analysed before and after heat treatment (baking and cooking) and after storage. It was confirmed that the designed cereal products (Ciabatta rolls and Gnocchi dumplings) with the addition of iodine-fortified dried vegetables are a good source of iodine in the diet and can be used as an element of IDD prevention. Consuming 100 g of Ciabatta rolls (1 pc.) provides coverage of iodine demand at the level of ~6% RDA, while 100 g of Gnocchi dumplings (20 pcs.) provides ~19% RDA. The type of iodine carrier (KI or KIO3) and type of vegetable for iodine introduced into cereal products affect the content of selected nutritional value indicators, such as iodine and thiamine content and antioxidant properties of the product.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_research
dc.description.financecost9326,48
dc.description.if4,8
dc.description.number24
dc.description.points140
dc.description.versionfinal_published
dc.description.volume16
dc.identifier.doi10.3390/nu16244261
dc.identifier.issn2072-6643
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2439
dc.identifier.weblinkhttps://www.mdpi.com/2072-6643/16/24/4261
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofNutrients
dc.relation.pagesart. 4261
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.eniodine sources
dc.subject.enstability of iodine
dc.subject.enfood fortification
dc.subject.enflour products
dc.subject.eniodine deficiencies
dc.titleNutritional Adequacy of Flour Product Enrichment with Iodine-Fortified Plant-Based Products
dc.title.volumeSpecial Issue: Iodine Fortification in Food Production and Human Health
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue24
oaire.citation.volume16
project.funder.nameProjekt NCN Preludium 2023/49/N/NZ9/00893
project.funder.namePolish Minister of Science and Higher Education as part of the Strategy of the Poznan University of Life Sciences for 2024–2026 in the field of improving scientific research and development work in priority research areas.