The aim of this research was to study the sensorial acceptance of a fortified food containing different minerals (calcium, magnesium and iron) and to determine the actual quantities present (bioaccessibility) when extracted in maté. A sensorial analysis was performed to compare sensorial quality of fortified and non-fortified maté. Although panelists identified differences between the fortified and non-fortified maté, only 3% of them commented on an unpleasant flavor. Sequential extraction assays were performed simulating maté consumption under laboratory conditions. Profile concentration diminished sharply after the second extraction. Magnesium was found to be completely extracted in the first 500 mL. Calcium and Iron were extracted in a very low percentage (29% and 25%, respectively). The outlet rate of the minerals was fitted to two models, and a good fitness (p < 0:001) in all cases was obtained.
Luckow T, Delahunty C. Consumer acceptance of orange juice containing functional ingredients. Food Research Interna-tional. 2004;(8):805–14.
2.
Wang R, Zhou W, Isabelle M. Comparison study of the effect of green tea extract (gte) on the quality of bread by instrumental analysis and sensory evaluation. Food Research International. 2007;(4):470–9.
3.
Vitali D, Dragojevic I, Sebecic B. Bioaccessibility of ca, mg, mn and cu from whole grain tea-biscuits: impact of pro-teins, phytic acid and polyphenols. Food Chemistry. 2008;(1):62–8.
4.
Terta M, Blekas G, Paraskevopoulou A. Retention of selected aroma compounds by polysaccharide solutions: a thermodynamic and kinetic approach. Food Hydrocolloids. 2006;(6):863–71.
5.
Statgraphics. Centurion XV. 2009;
6.
Spiro M, Jago D. Kinetic and equilibrium of tea infusion. part 3. rotating-disc experiment interpreted by a steady-state model. Journal of Chemical Society. 1982;(1):295–305.
7.
Secouard S, Malhiac C, Grisel M, Decroix B. Release of limonene from polysaccharide matrices: viscosity and synergy effect. Food Chemistry. 2003;(2):227–34.
8.
Scipioni G, Ferreyra D, Acuna M, Schmalko M. Rebaudioside a release from matrices used in a yerba mate infusion. Journal of Food Engineering. 2010;(4):627–33.
9.
Sabatella P, Pokolenko J, Schmalko M. 2009;42–7.
10.
La Alimentacin Latinoamericana. :48–52.
11.
Ramallo L, Smorccewski M, Valdez E, Paredes A, Schmalko M. 1998;
12.
Pilosof A, Boquet R, Bartholomai G. Kinetics of water uptake by food powders. Journal of Food Science. 1985;(1):278.
13.
Martinez-Navarrete N, Camacho M, Martinez-Lahuerta J, Martinez-Monzo J, Fito P. Iron deficiency and iron fortified foods -a review. Food Research International. 2002;(2–3):225–31.
14.
Akhtar S, Anjum F, Rehman SU, Sheikh M, Farzana K. Effect of fortification on physico-chemical and microbiological stability of whole wheat flour. Food Chemistry. 2008;(1):113–9.
15.
Linares A, Liliana Hase S, Vergara L, Liliana Resnik M, S. Modeling yerba mate aqueous extraction kinetics: influence of temperature. Journal of Food Engineering. 2010;(4):471–7.
16.
Lesmes U, Barchechath J, Shimoni E. Continuous dual feed homogenization for the production of starch inclusion complexes for controlled release of nutrients. Innovative Food Science & Emerging Technologies. 2008;(4):507–15.
17.
IRAM 20505. 1996;
18.
Gonzalez-Fesler M, Salvatori D, Gomez P, Alzamora S. Convective air drying of apples as affected by blanching and calcium impregnation. Journal of Food Engineering. 2008;(3):323–32.
19.
Gong Z, Gao L, An J, Zhang M, Mujumdar A, Sun J. Effects of predrying and vacuum impregnation with nano-calcium carbonate solution on strawberries, carrots, corn, and blueberries. Drying. Technology. 2010;(1):36–41.
20.
Caa. Ediciones La Rocca. 2008;
21.
Brumovsky L, Hartwig V, Fretes M. Total polyphenol content of yerba mate (Ilex paraguariensis) and others plant de-rived beverages. Food Science and Technology. 2012;
22.
Bravo L, Goya L, Lecumberri E. Lc/ms characterization of phenolic constituents of mate (ilex paraguariensis, st. hil.) and its antioxidant activity compared to commonly consumed beverages. Food Research International. 2007;(3):393–405.
23.
Aoac. Metals in plants and pet foods. Atomic absorption spectrophotometric method. 1995;3.
24.
Alzamora S, Salvatori D, Tapia M, Lopez-Malo A, Welti-Chanes J, Fito P. Novel functional foods from vegetable matrices impregnated with biologically active compounds. 4th Ibero American Congress of Food Engineering. 2005;(1–2):205–14.
25.
Akhtar S, Anjum F, Anjum M. Micronutrient fortification of wheat flour: recent development and strategies. Food Research International. 2011;(3):652–9.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
