Work

Effect of iron-fortification process on the stability and iron bioaccessibility of broad bean flours

Year: 2025

Type: article

Abstract: Iron-fortified flours are traditionally prepared by blending a micronutrient premix with milled flour until a homogeneous mixture is obtained. In this study, an alternative method using vacuum impregnation during the soaking stage was used to obtain iron-fortified broad bean flours. The stability of iron-fortified broad bean flours obtained using vacuum impregnation or conventional addition, as well as the effect of cooking and gastrointestinal digestion on the produced fresh pasta, was evaluated. The results showed that the use of vacuum impregnation to obtain iron-fortified broad bean flours resulted in higher lipid and protein oxidation compared to the conventional method of iron addition. However, it did not significantly affect the stability of the flours as lipid and protein oxidation remained stable during 7 weeks of storage. In addition, vacuum impregnation to fortify the broad bean flour prevented the loss of added iron during cooking and improved its bioaccessibility when making pasta from 100 % broad bean flour.

Source: LWT

DOI: 10.1016/j.lwt.2025.117766

Authors: Milagros Arnal, Marta Gallego, Leticia Mora, Pau Talens

Institutions: Universitat Politècnica de València, Instituto de Agroquímica y Tecnología de Alimentos

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,240