2006, Volume 12 No. 2

ARTICLE 6

Effect of Processed Beverages on Dialysable Iron From Rice Based Meals in Comparison with Fresh Fruits

Jyothi Lakshmi A, Sheetal Gupta & Jamuna Prakash
Department of Studies in Food Science & Nutrition, University of Mysore, Manasagangothri, Mysore - 570 006.

ABSTRACT
The investigation is aimed at analysing the effect of fruits and processed beverages on the dialysable iron content of a rice based meal with four different green leafy vegetables (GLV). Rice (150g), red gram (30g) and a GLV (150g) forming the meal components were pressure-cooked and homogenised. To each of the meal, one of the following was added at 400 g or ml/meal level - fresh fruit pulp or juice (four varieties), reconstituted juice powders (RJP), fruit squashes, ready to drink fruit beverage (RTD) and carbonated beverages (CB). Two brands of each processed beverages were used. Dialysable iron content of diets increased by 16-104% on addition of fruit pulp and by 45-263% on addition of fruit juices over the respective control diets. Among the processed juices, RJP enhanced the dialysable iron by 30-81%, fruit squashes by 20-138%, RTD by 33-96% and carbonated beverages by 1-131% with different brands. Differences observed in the two brands of processed beverages could be attributed to their ascorbic acid and citric acid contents. Hence, it can be concluded that addition of fruit/fruit juice, either in natural or synthetic forms containing organic acids i.e., citric, ascorbic or maleic acids will definitely increase the iron dialysability of cereal meal indicating enhanced iron bioavailability.

Full Article >>