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http://dx.doi.org/10.13103/JFHS.2014.29.2.099

A Study on the Content of Minerals in Fortified Food  

Kim, Myeong-Gil (Food Analysis Team, Gyeonggi-do Institute of Health and Environment)
Kim, Young-Sug (Food Analysis Team, Gyeonggi-do Institute of Health and Environment)
Kim, Young-Su (Food Analysis Team, Gyeonggi-do Institute of Health and Environment)
Lee, Seong-Bong (Food Analysis Team, Gyeonggi-do Institute of Health and Environment)
Ryu, Kyong-Shin (Food Analysis Team, Gyeonggi-do Institute of Health and Environment)
Yoon, Mi-Hye (Food Analysis Team, Gyeonggi-do Institute of Health and Environment)
Lee, Jong-Bok (Food Analysis Team, Gyeonggi-do Institute of Health and Environment)
Publication Information
Journal of Food Hygiene and Safety / v.29, no.2, 2014 , pp. 99-104 More about this Journal
Abstract
This study was done to analyze the contents of minerals and to investigate the ratio of measured values to labeled values and to analyze the ratio of calcium to other minerals in 68 specimen with minerals - fortified commercial beverages, noodles, cereals and grain products. Content of calcium, iron and zinc in samples after microwave digestion was analyzed with an ICP-OES. The measured values of calcium were ranged 82.2~293.1% of the labeled values in 38 samples composed calcium - fortified commercial beverages, noodles, cereals and grain products. The measured values of iron and zinc were ranged 83.3~301.0%, 90.1~314.1% of the labeled values in minerals - fortified commercial beverages, noodles, cereals and grain products, 42, 24 samples. The Ca : Fe ratios were 90.55 (50.55~220.64) in fruit & vegetable juice, 850.41 in fruit & vegetable beverage, 553.49 in blended beverage, 179.07 (118.37~238.01) in soy milk, 204.39(41.64~397.52) in noodle, 296.97(121.64~868.88) in fried noodle, 30.89(15.69~62.05) in cereal and 7.73(0.22~49.92) in grain product. The Ca : P ratios were 1.44(0.96~1.98) in fruit & vegetable juice, 1.92 in fruit & vegetable beverage, 1.66 in blended beverage, 4.23(2.25~7.72) in soy milk, 1.14(0.28~1.97) in noodle, 1.88(1.17~2.42) in fried noodle, 1.29(0.87~2.92) in cereal and 0.30(0.06~1.57) in grain product. The Ca : Mg ratios were 1.85(0.87~5.04) in fruit & vegetable juice, 28.72 in fruit & vegetable beverage, 2.97 in blended beverage, 5.27(2.93~9.36) in soy milk, 3.97(1.34~7.57) in noodle, 6.77(4.63~10.78) in fried noodle, 4.40(2.30~12.55) in cereal and 1.17(0.23~7.48) in grain product. These results suggest calcium contents and the ratio of calcium contents to other minerals in calcium-fortified food products should be strictly controlled. Moreover, to avoid problems with Excessive nutrition, there must be initiatives for better understanding on food labelling and nutrition for fortified food.
Keywords
fortified food; calcium; iron; zinc;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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