TITLE: ABSORPTION OF NONHEME, BUT NOT HEME IRON, ISSUBSTANTIALLY REDUCED WITH HIGH IRON STORES

AUTHOR(S): J.R. Hunt, PhD, RD

LEARNING OUTCOME: To understand how the absorption ofheme and nonheme iron from a high bioavailability, meat-containingdiet, are influenced by iron status, or body iron stores.

TEXT: Humans absorb heme iron from meat, poultry and fish moreefficiently than nonheme iron, and high consumption may increasebody iron stores, and possibly oxidative stress. Results from previousstudies of heme and nonheme iron bioavailability, measuredseparately for men and for women, were combined to model therelative absorption of each form of iron in relation to body iron stores.Iron absorption was measured in healthy men (n�14) andpremenopausal women (n�18) consuming controlled, highbioavailability diets. Adjusted for individual energy intake, the dietsprovided 10-14 oz/d of meat or poultry, refined grains and cerealproducts, no coffee or tea, and �75 mg ascorbic acid with each meal.By analysis, the diet contained 12.9 mg iron/2500 kcal, with 1.4 mgor 11% as heme iron. Iron absorption was measured by radiolabelingthe 2-d menu with 59FeCl3 and 55Fe hemoglobin, and measuringwhole body and erythrocyte retention after 2 wk. With all variableslogarithmically transformed, total iron absorption (0.4 to 4.5 mg/d)and nonheme iron absorption, but not heme iron absorption, wereinversely related to serum ferritin (4 to 308 �g/L) (R2 � 0.66,p�0.01). Subjects with the lowest iron stores absorbed iron mostly inthe nonheme form, and heme iron accounted for 15-20% of the ironabsorbed. With higher iron stores, nonheme iron absorptiondecreased, with the result that heme iron accounted for half of theiron absorbed by subjects with serum ferritin �150 �g/L. Unlikenonheme iron, heme iron absorption is not substantially reduced asiron stores increase.

FUNDING DISCLOSURE: Funded by the US Department ofAgriculture.

TITLE: QUANTITATIVE ANALYSIS OF ANTIOXIDANTCONTENT OF TEAS

AUTHOR(S): L.R. Wager, Undergraduate Student, James MadisonUniversity; M.H. Renfroe, PhD, Department of Biology, JamesMadison University; P.B. Brevard, PhD, RD, FADA, Department ofHealth Sciences, James Madison University; R.E. Lee, PhD,Department of Mathematics and Statistics, James MadisonUniversity, Harrisonburg, VA

LEARNING OUTCOME: To compare various types of tea anddetermine the types that contain the highest antioxidant content.

TEXT: Tea has long been praised for its high antioxidant content;however, the processing of Camellia sinensis and various plants used toproduce teas may not yield equivalent antioxidant content. The purposeof this study was to determine the antioxidant content of the followingdifferent types of commercial tea, as purchased by consumers:peppermint tea (Mentha piperita), two black teas, two green teas, twogreen decaffeinated teas, oolong tea, white tea, and red tea (Aspalathuslinearis). Antioxidant activity was measured by its ability to quench the2,2�-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radicalcompared to 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid, avitamin E analog used as the standard. Both hydrophilic and lipophilicconcentrations were determined in order to obtain total antioxidantcontent; however, lipophilic antioxidant content was negligible. Analysisof variance and a Dunnett’s T3 post-hoc pairwise comparison were usedto determine differences in antioxidant content among the types of tea.Many statistically significant differences were found among the teaswhen comparing the teas on a dry weight or fresh weight basis (p �0.05). Peppermint tea contained significantly higher antioxidantconcentration than all other teas, the black teas were significantlyhigher than the green teas, one brand of decaffeinated green tea wassignificantly higher than the caffeinated variety, whereas another brandwas not different. The red and white teas were significantly lower thanother teas. Although processing methods and species characteristicsvary among teas, which may account for observed variance inantioxidant content, most teas are a good dietary source of antioxidants.

FUNDING DISCLOSURE: None

TITLE: EFFECTS OF INDUCTION, CONVENTIONAL, ANDMICROWAVE COOKING ON SENSORY QUALITIES ANDCAROTENOID RETENTION IN SELECTED VEGETABLES

AUTHOR(S): J.A. Driskell, PhD, RD; M.N. Nunn, MS, RD;D.W. Giraud, MS; F.L. Hamouz, PhD, RD; Department of Nutritionand Health Sciences, University of Nebraska, Lincoln, NE

LEARNING OUTCOME: To understand the importance of cookingmethod on the sensory qualities and carotenoid retention in selectedvegetables.

TEXT: The method by which foods are cooked may influence thenutrient retention and sensory characteristics. Induction cookery is anewer method of cooking that is convenient and energy efficient. Theeffects of induction boiling, conventional boiling, and microwavesteaming on the sensory qualities and carotenoid retention of broccoli,carrots, green beans, and sweet potatoes were investigated. Color, flavor,and texture of these vegetables were evaluated by a 14-member trainedsensory panel. Samples were analyzed for carotenoid content by high-performance liquid chromatography. Significantly higher cooking yieldswere obtained for vegetables induction or conventionally boiled thanmicrowave steamed. A trained panel judged the color scores of three ofthe vegetables by cooking method as similar. Equivocal results wereobserved for flavor. Microwave steamed vegetables were judged to befirmer, sometimes significantly, in texture than conventional boiled withinduction boiled being in the middle. No differences in retentions of thecarotenoids �-carotene, �-carotene, and lutein/zeaxanthin were observedfor vegetables by cooking method, with the exception of �-caroteneretention in broccoli and sweet potatoes where retentions were higherfor those prepared by induction boiling than microwave steaming.Induction boiling appeared to be as good as or better than conventionalboiling or microwave steaming for preparation of these selectedvegetables as judged by cooking yields, carotenoid retention, and most ofthe sensory characteristics. Induction cookery offers food servicepersonnel an energy efficient method for preparing vegetables, andlikely other foods, with high nutrient retention and desirable sensoryqualities.

FUNDING DISCLOSURE: Funded by Nebraska AgriculturalResearch Division.

TITLE: FUNCTIONALITY OF SOY MILKS AS A SUBSTITUTE FORCOW’S MILK IN FOOD PRODUCTS: MUFFINS, ICE CREAM, QUICHE,POPOVERS

AUTHOR(S): R.B. Swanson, PhD; S.L. Vondekamp, BS; C.N. Knight, BS;T.A. Stryszko, BS; P.J. Milly, MS; J.A. Petrecca, BS; M.E. Kozinsky, BS;C.C. O’Barr, BS; A.M. Camp, BS; R.D. Rooker, BS; H.A. Johnson, BS;Department of Foods and Nutrition, University of Georgia, Athens, GA

LEARNING OUTCOME: To compare functional performance of 2 soymilks (1 full-fat, 1 light) to whole-cow’s milk in 4 food products (ice cream,popovers, quiche, muffins) in which the functional roles of milk varied.

TEXT: Soy milk is lactose and cholesterol-free; it has a low starch contentand is a potential source of isoflavones. Protein content approximatescow’s milk. Full-fat and reduced-in-fat cow and soy milks are available.Popularity of soy milk is increasing. Limited non-anecdotal information onfunctional performance of soy milk in food products is available; cow milkremains the gold standard. Two commercially available soy milks weresubstituted for 100% of the cow milk in each product formula; whole cowmilk was the control. All non-milk ingredients and preparation procedureswithin each product were held constant; 2 replications were obtained.Data were analyzed with ANOVA (p�0.05) and SNK, where appropriate.All milks differed significantly from each other in total solids, pH,viscosity, particle size distribution and color (L*, a*, b*), suggestingpotential effects with substitution. In muffins, texture profile analysis (50-kg-TA.XT2, crossarm speed 5mm/sec, 50% compression) revealed nodifferences in hardness, cohesiveness, gumminess or chewiness. Neitherpopover volume nor shape uniformity (AACC Method 10-90) differedsignificantly. Neither the muffin nor popover exhibited surface color (L*,a*, b*) differences (Minolta Spectrophotometer CM-508d, white standardcalibration cap). Penetration of the quiche surface with a 2 mm probe (50-kg-TA.XT2, crossarm speed 2 mm/sec, 5 mm depth) revealed no differencesin firmness. In custard-based ice cream, percentage overrun, indicative ofair incorporation, differed significantly, with both soy milks (% overrun�30.4� 6.4 and 28.8�2.6) exceeding the percentage found with cow milk(14.8�5.6%). Preliminary sensory evaluation supports these non-sensoryresults and suggests that flavor will determine consumer acceptability.

FUNDING DISCLOSURE: none

MONDAY, SEPTEMBER 18

POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICE/CULINARY/RESEARCH

A-42 / August 2006 Suppl 2—Abstracts Volume 106 Number 8