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Development and evaluation of iron-rich meatloaves containing pork liver for schoolchildren Ciênc. Tecnol. Aliment.
Srebernich,Silvana Mariana; Silveira,Expedito Tadeu Facco; Gonçalves,Gisele Mara Silva; Ormenese,Rita de Cássia Salvucci Celeste; Morgano,Marcelo Antonio.
AbstractIron deficiency is a highly prevalent nutritional problem worldwide and it impacts on the cognitive development of children. Therefore, the aim of this research was to develop meatloaf with high iron content by using in their formulations pork liver. Meatloaves were prepared with additions of 9.98% and 13.31% (formulations A and B) of pork liver in order to meet 15% and 20% of the daily requirement of iron (10 mg/day) for children. Samples were evaluated regarding their physicochemical, microbiological and sensory characteristics. The results were subjected to Analysis of Variance (ANOVA) followed by Tukey test. Results of physicochemical analyses showed an increase in protein and mineral contents and a decrease in fat content. The iron and zinc...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mineral composition; Sensory analyses; Anemia control; School meals.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300460
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