engleski

Ca and Mg in wheat flour confectionery products

Calcium and magnesium are essential inorganic nutrients associated with bones and teethes building in youth and bone mineral density in old man and women. As a part of numerous enzymes and/or proteins they are involved in many physiological functions, as well, . The dietary sources of essential nutrients are of permanent interest to food chemists Cereal based confectionery products being consumed throughout human life are considered mainly as a source of carbohydrates, that is energy, although cereals are rich source of minerals as well. However, different processing methods such as milling reduce their concentrations in flours depending on the milling extraction rate and distribution of individual elements through kernel. Since modern confectionery industry besides traditional white wheat flour biscuits offers conformably to new scientific knowleges new types of enriched biscuits, it is of interest to know the content of different mineral nutrients in such dietetic products. The aim of our research was to evaluate some hard biscuits produced in Croatia as a source of different minerals in nutrition. The objective of the study was to determine Ca and Mg contents in wheat flour biscuits and in dietetic products enriched with wheat grain whole flour, wheat grain whole grits, soya flour and milk. Ca and Mg are (after mineralization of samples in Microwave Digestion Unit, MLS-1200 MEGA) determined by inductively coupled plasma atomic emission spectroscopy (ICP-AES). The results show that Ca content in different kinds of biscuits ranges from 206.82 mg/kg up to 879.05 mg/kg and Mg content ranges from 172.86 mg/kg up to 595.23 mg/kg. Since 100g of enriched biscuits cover about 10% and up to 18% of recommended daily intake of Ca and Mg, respectively, such dietetic confectionery products can be considered as a good additional source of those essential macro-elements in nutrition.

Ca; Mg; confectionery products

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