NUEVAS ESTRATEGIAS PARA INCREMENTAR LA CALIDAD NUTRICIONAL DE PRODUCTOS DE PANADERÍA. EFECTO SOBRE EL CONTENIDO DE FITATOS Y LA BIODISPONIBILIDAD DE HIERRO EN CACO-2

摘要: [EN]Whole cereal products, particularly breads, are valuable sources of dietary fibre, vitamins, minerals and phytochemical compounds. However, the bioavailability differs mainly due to presence phytate, which could decrease mineral bioavailability. Phytate is predominantly present in unprocessed food, but can be degraded during germination seeds or food processing. Hydrolysis phytate partially phosphorylated myo-inositol esters a way overcome negative effect on absorption. Many investigations have been carried out reduce amount foods by different processes and/or addition exogenous phytases. The main objective this investigation was improve nutritional value bakery goods through new strategies for developing high quality providing more fibre higher inclusion wheat bran at levels particle size with a-amylase phytase enzymes; use phytase-producing bifidobacterial strains as starters; utility whole amaranth flour potential nutritious breadmaking ingredient were proposed order reach goal. nutritional, technological sensorial final products evaluated. formulation phytate/mineral molar ratio, iron dialyzability ferritin formation Caco-2 cells measure cell Fe availability also assessed. Combining amylolytic enzymes decreased rheology product hydrolysis phytates. bifidobacteria (GRAS/QPS), either direct indirect process, produced breads similar characteristics terms sensory comparing controls, significantly lower For preserving increase value, bread reached compromise value. investigated allowed including gradually grain flours, increasing natural contents, decreasing residual better accessibility. Iron still negatively affected low content, so further refinement these developments encouraged reaching negligible complete dephytinization uptake.