engleski

Wheat flour confectionery products as a source of zinc and copper

The dietary sources of essential trace elements, important as a part of numerous enzymes, are of permanent interest to food chemists. Cereal based confectionery products being consumed through whole human life are considered mainly as a source of carbohydrates, that is energy. The aim of our research was to evaluate some hard biscuits produced in Croatia as a source of different trace elements in nutrition. The objective of the study was to determine Zn and Cu contents in wheat flour biscuits and in dietetic biscuits enriched with wheat whole flour, whole meal, soya flour and milk. Zn was determined by atomic absorption spectrometry (AAS) and Cu by inductively coupled plasma atomic emission spectroscopy (ICP-AES). The results show that Zn content in different kinds of biscuits ranges from 0.61 to 1.84 mg/100 g dry matter and Cu content ranges from 0.14 to 0.29 mg/100 g dry matter. Since 100 g of enriched biscuit cover about 10 percent of recommended daily intake of Zn and Cu, such dietetic confectionery products can be considered as a good source of those essential trace elements.

dietetic products; zinc; copper; intake

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