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Memorias del Instituto de Investigaciones en Ciencias de la Salud

On-line version ISSN 1812-9528


CUBILLA-GIMENEZ, Pamela Violeta et al. Preparation of bakery products from premix of flours suitable for celiac people and enriched with iron and vitamin B complex and their acceptability. Mem. Inst. Investig. Cienc. Salud [online]. 2018, vol.16, n.1, pp.64-70. ISSN 1812-9528.

Law 20,830/98 regulates the enrichment of flour, however, it does not contemplate the premix of flours suitable for celiac people. Approximately 50% of celiac patients have anemia, so it is necessary to elaborate products whose nutritional, sensory and functional characteristics are optimal. The objective of the work was to enrich with iron and vitamin B complex (mix) the pre-mix of flours suitable for celiac people and to evaluate the acceptability of two high-demand bakery products made from the pre-mix. In specialized kitchens for celiac people, breads and sticks were made, each in two versions (with mix and without mix), presented in individual packages and labeled in numerical form for tasting. The acceptability of the bakery products was evaluated using a hedonic scale of 9 points through a self-administered questionnaire. The Student's t test was used to compare the averages obtained. One hundred and five celiac patients participated (81% women) and the mean age was 34.5±10.9 years. According to self-report, 60% had anemia. The average global acceptability score was: bread without mix 7.42±1.33 points, bread with mix 8.00±1.06 points, stick without mix 7.91±1.05 points and stick with mix 7.86±1.17 points. The analysis of the pre-mix suitable for celiac people was carried out and it was found that it meets the contribution of micronutrients (iron, B1, B2, B3 and folic acid). In this study, breads with mix had greater acceptability than those without mix. In the case of the sticks, no differences were observed in the acceptability between products (with mix vs. without mix).

Keywords : iron; B vitamin complex; flour premix; celiac.

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