CARACTERÍSTICAS FISICOQUÍMICAS DE HARINAS FORTIFICADAS Y HARINA DESTINADAS A LA POBLACION CELÍACA. RELEVAMIENTO DEL CUMPLIMIENTO DE LA LEGISLACIÓN VIGENTE

CORDOBA

Jornada; VII Jornadas de posgrado, I Jornada de Ciencia y Tecnología. FACULTAD DE CIENCIAS QUIMICAS ? UNC; 2016

FACULTAD DE CIENCIAS QUIMICAS

Cereals play a very important role in human nutrition. The aim of this study was to survey the physical and chemical characteristics of wheat flour trademarksavailable on the market and benchmarked with flour intended for celiac population. The physical and chemical determinations were made, moisture, ash,protein, fat, crude fiber and iron. The results indicate that both wheat flour and cassava flour comply with the limits under the law, except the rice flour. Mixesfor bread suitable for coeliacs are nutritionally comparable to wheat flour. As for iron fortification levels found in foods for coeliacs are considerably lower thanthose present in wheat flour